What's the difference between crepes and pancakes?

Pancakes typically have a raising agent in them such as baking soda or baking powder, while crepes do not. Therefore, crepes are typically much thinner and flatter than pancakes.

What can cause crepes to turn out too crispy?

If your crepes turn out too crispy, it's likely that the pan was too hot or that the crepes themselves were cooked too long. It's best to cook them on very low heat for a short amount of time.

What can cause crepes to turn out rubbery?

Crepes can turn out rubbery for a number of reasons, but the most common factors are too much batter in the pan or too much gluten in the batter. To get the best crepes possible, make sure to let the batter rest in the fridge for at least 30 minutes, and pour only a small amount into the pan at a time.

What's the best way to spread crepe batter in the pan?

After pouring the batter into the pan, I like to lift the pan up and swirl it around to distribute the batter in an even circle. Make sure the batter reaches the edges of the pan, then return it to the stove to cook at low heat.

Homemade Crepes with Honey Whipped Ricotta

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5 from 1 review

Author: Leslie Jeon
Total Time: 1 hour
Yield: 8 crepes 1x

Description

These homemade crepes with honey whipped ricotta make a delicious breakfast! No special tools required — just a blender and a frying pan.

Ingredients

Scale

Homemade Crepes:

1/4 cup (50g) granulated sugar
2/3 cup (75g) all-purpose flour
1/2 teaspoon (3g) salt
Zest of 1 lemon
3 whole eggs (150g)
2/3 cup (150g) milk
1/2 cup (100g) heavy cream
1 teaspoon (4g) vanilla extract

Honey Whipped Ricotta:

1 1/2 cups (340g) ricotta
1 1/2 tablespoons (30g) honey
Zest of 1/2 a lemon
1/2 teaspoon (2g) vanilla extract

To Serve:

1 cup strawberries, finely sliced (optional)

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Instructions

Prepare the crepe batter: In a blender or food processor, combine the granulated sugar, all-purpose flour, salt, lemon zest, eggs, milk, heavy cream, and vanilla extract. Blend on high speed until well-combined, then transfer to an airtight container and refrigerate for at least 30 minutes or up to 1 day.
Cook the crepes: Place an 8-inch frying pan over low heat and generously spray with nonstick cooking spray or melt a small amount of butter. Once the pan is warm, pour 1/4 cup of the crepe batter into the center of the pan. Using the handle, tilt the pan to swirl the batter so that it covers the entire surface of the pan. Cook for 1-2 minutes, then use a spatula to gently lift the edges of the crepe from the pan. Use your fingers or a spatula to flip the crepe, then cook for another 30 seconds to 1 minute until set. Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan well with nonstick cooking spray or butter in between each crepe.
Prepare the honey whipped ricotta: In a blender, combine the ricotta, honey, lemon zest, and vanilla extract, and blend it all together on high speed until well-combined and smooth.
Serve the crepes: Once the crepes have cooled, top them with the honey whipped ricotta and sliced strawberries (or any other fruit of your choice). Enjoy!
Stored in an airtight container, leftover unfilled crepes will stay fresh in the fridge for up to 1 day.

Equipment

Frying Pan

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Small Offset Spatula

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Notes

Make sure to let the crepes cool completely before topping them with the honey whipped ricotta.
If desired, you can make the crepe batter ahead of time and store it in the fridge for up to 1 day.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Sauté
Cuisine: French

Find it online: https://thebakersalmanac.com/honey-ricotta-crepes/