How to Make Crepes

{Ju’s Family Swedish Pancakes}

 
 
 
 

In celebration of Mother's Day, our moms joined us to make Ju's family Swedish pancake recipe, which results in something that looks, tastes and feels like a classic crepe.
While filming this video, all four of us felt: 'Why don't we make crepes more?' They're straightforward to make and the perfect vessel for tasty fillings. Ju opted for her childhood classic of rolling them up with butter and sugar—call this a roll-up. Both Dak and Nancy (Ju's mom) used jam. Mia, the true wild card, went a savory direction and filled hers with shredded chicken, mushrooms and spinach: "During a pandemic you find all of these crazy things in your fridge." True.

You likely often have these ingredients, in some form, on hand. For the 3/4 cup of milk, you can use any variety including nut or oat milks. Mia used half and half because, to her, it's the only worthy milk product. Another conversation for another time. We made our batter in the blender (you just dump all of the ingredients in and give it a quick pulse). This is helpful in getting the lumps out. Our moms just used bowls and a whisk—this works too.

Once you’ve cooked your crepes, you get to top / fill them with whatever you'd like- this is the best part. Some lofty combinations we love but didn't do are ham and cheese with a mustard seed cream sauce, lemon curd and ricotta, rhubarb compote, or asparagus and hollandaise. If that sounds intense, just slather it with butter, sprinkle it with sugar and to Ju's point, "just roll it up”. — Dak and Ju

 

Ingredients

3 eggs

3/4 cup milk or milk alternative (may need more)

1 cup all purpose flour

1 Tbsp sugar (omit if making savory crepes)

1/2 tsp salt

Butter for greasing the pan

Optional: lemon zest, vanilla, or chives (for savory crepes)

 

Instructions

  1. In a blender, add in all of the ingredients, and run the blender for 5-10 seconds until all of the ingredients are well combined. You can also do this in two separate bowls: add the milk and eggs together and whisk until combined. In another bowl, combine the flour, sugar and salt—whisk. Slowly add in the dry ingredients to the wet ingredients, whisking to ensure no lumps are present.

  2. Let the batter sit for at least 15 minutes up to an hour (refrigerated) to allow the flour to hydrate.

  3. Heat a non-stick pan over medium heat—you may have to adjust the temperature as you begin making the crepes to ensure they are cooking but not browning too fast. Melt a small piece (1/4 tablespoon or so) of butter or coconut oil in the pan to encourage the crepe to not stick.

  4. In a slow stream, pour in about 1/4 - 1/2 cup of the batter (this recipe will make roughly 5 crepes, so use ~1/5 of the batter.) Slowly rotate the pan around in a circle to help the batter spread into a round shape.

  5. Depending on your stove, the crepe may take anywhere from 1-2 minutes to cook on the first side—check for light browning or spots on the first side and slip to cook the second side. Basically, as soon as it’s firm enough to flip, go for it! You want to keep these soft and light. Once flipped, cook for another 30 seconds on the other side before flipping it over onto a plate while you cook the remaining crepes.

  6. Dress your crepe with the filling of your choice. Fold the crepe or roll it up.

Makes about 5 crepes