Loaded S'more Crepes (Easy Crepe Recipe) (2024)

FAQs

How do you make Joanna Gaines crepes? ›

Directions. In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

Make Ahead Instructions: Batter can be made the night before. Seal tightly in your blender or pour into a mixing bowl and cover tightly, then prepare crepes the next day. Crepes are best enjoyed right away, but you can make a batch and store in the refrigerator for up to 1–2 days.

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

The wooden spreader :

This utensil is a must for shaping the very thin crepe on the plate. It just takes a bit of practice to get the knack of it! You pour a ladle of crepe batter on one point in the middle of the plate, and then use the wooden spreader to turn the mixture clockwise.

Do I Need a Crepe Pan? No! Just a small heavy-duty nonstick fry pan and a thin spatula and you're ready to go. Cooking the crepes so they are evenly thin and relatively round can be a bit challenging, but they'll still taste amazing even if they're not perfectly round.

Why is my crepe tearing/breaking apart? There are a few reasons your crepe might be falling apart or tearing when you roll or fold it. It could be that you added too much liquid, or too much of the wrong kind of liquid (skim milk, dairy free milk instead of whole milk).

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.

Let the skillet warm up over medium heat for a couple of minutes before melting the butter and then adding the batter. Crepe batter that's added to a cold skillet won't start cooking on contact and end up rubbery. Don't skip the butter.

Since crepe batter contains milk and eggs, it's not safe to make your crepe batter more than two days ahead; if you're leaving it to settle for more than an hour or two, it's absolutely essential to put it in the refrigerator.

When preparing crepe batter which ingredient will increase the overall richness the most? ›

Because the ingredients are so simple, a good quality egg will add a lot of flavor to the batter. Whole milk — whole milk adds richness, but you are welcome to swap in any other dairy or plant-based milk you prefer. Unsalted butter & salt — if you only have salted butter on hand, omit the added salt.

Let the Batter Rest

Once you've mixed the batter, don't cook it right away — let it rest! Crepe batter needs to chill for one to two hours before it's ready to be transformed into fluffy, delicious hot crepes.

There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow.

Since crepes are very thin when baked, it's important to minimize any lumps in the batter. I like to pour my batter through a strainer to remove the lumps. Use the back of a spoon or the whisk to push the batter lumps through the strainer. Set the batter to the side for about 30 minutes before cooking the crepes.