Do you like crepes?
To some of you – who have been raised on typical American pancakes – these might sound and look quite exotic.
Yeah, they are those delicate things that those weird, delicate Europeans eat.
… With their delicate fingers.
On the other hand, those of you who come from Europe, might perceive crepes as something very similar to oxygen you breathe. I guess they are this much common and usual all over the old continent.
And you, dear Europeans, look at the American chubby pancakes with kinda perplexed look in your eyes.
Well, now that we are clear about the difference between Europe and America (which definitely lies in the preferred thickness of pancakes) we can have a look at the origin of the word ‘crêpe’.
That, in fact, comes from Latin ‘crispa’, meaning ‘curled’.
I guess the one who has invented this dish must have had an excellent sense for cuteness – because these beauties, with their adorable shape and their scrumptious taste, represent pure, heart-touching cuteness to me.
What about the rest of the world?
Do you eat pancakes or crepes?
I’d really like to know…
This is what you are going to need in order to prepare you own delicious crepes.
The ingredients are very simple and easy to find in everyone’s pantry.
1. The first step is awesome, I think.
You just place the flour, eggs, milk, water, sugar and salt into a larger bowl and whisk it till it’s smooth.
You don’t even have to pay attention to what comes first.
Initially, the batter will look rather lumpy – which means some more mixing is needed.
Sooner or later there comes the point when the batter becomes perfectly smooth.
2. Pour one tablespoon of the vegetable oil into a medium sized frying pan (I used 7-inch – 18 cm pan).
3. Heat the pan over medium heat – we definitely don’t need too strong heat here.
4. Pour or scoop the batter onto the pan, using approximately 1/4 cup (60 ml) for each crepe.
5. Tilt the pan with a circular motion so that the batter coats the surface evenly.
6. Cook the crepe for about 30 – 40 seconds, until the bottom is light brown.
7. Loosen the edges with a spatula, …
8. … turn and cook the other side.
9. Place the crepes on a separate plate and let cool a little – just until they can be handled with your hands.
10. Then spread about 2 tablespoon jam over the surface of each crepe …
11. … and roll it up.
12. Serve warm.
Sweet crepes can be garnished with fresh fruit and whipped cream.
Enjoy, dear friends.
(This recipe makes 7 crepes.)
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26 thoughts on “Crepes with Jam”
I remember all those summer mornings my mommy used to make pancakes for us. I usually LOV crepes with banana and chocolate sauce, but i will try this version sometime.
We love crepes. We love it really thin and crispy and fill with jam is always the best. I think I have to try this tomorrow! Thanks for sharing.
I’m coming from Germany, therefore I ate the american pancakes not as a child, but somehow more fluffy kind of crepes. I think the ususal german way are somewhere inbetween crepes and american pancakes.. But when I started cooking, I did only make crepes, because I love the thin kind more than the fluffy part. My little daugther does also love crepes more than pancakes 😉
Great! Thank you! Now I know what the situation in Germany looks like… 🙂
I’m from Scotland and we make pancakes that are not quite as thick as American ones but you can also get Scotch pancakes or drop scones which are wee round fat ones. Personally I start making kinda thick ones then thin down my batter to make really thin ones cause they are my favourite!
I am an equal opportunity pancake/crepe eater–I like both! Although I guess in the summer I’d rather have crepes (with strawberries and nutella, mmm or ice cream! Double mmm!). Someday I will tackle the mille crepe cake…
Cold crÃªpes with cinnamon sugar and butter. Delicious!
Love love love crepes (and pancakes!) I’ve made pancakes plenty but never crepes. For some reason I’m really doubting myself as to whether or not I’ll be able to get it quite so thin.
But millecrepe cakes are just so incredible sounding that I might just have to start learning and practicing my crepe making skills…
I’m an American raised on pancakes, but I love crepes. I like to have parties where everyone brings a filling and I make a zillion crepes. Given a really nonstick pan, I can make them flip! Yours look like they’re a really good thickness.
*drools* Your photography is amazing – no joke. I love how you presented the recipe! I nominated your blog for the Happy 101 award =). You can check out the details and such on the latest post on my blog.
Thank you! That’s so kind of you… Have a wonderful day! 🙂 Petra
crepes are pretty much the most awesome food ever so i was super stoked to read this post! i love them because they’re perfect to stuff with sweet things (like banana-strawberry-nutella OR lemon-sugar OR apple-cinnamon-allspice OR orange-chocolate) and they’re perfect to stuff with savory things (ham-swiss-egg OR spinach-feta-onion OR turkey-gruyere-mushroom)! ok petra, someone is going to be cooking an awesome breakfast tomorrow…perhaps 1 savory crepe AND 1 sweet crepe! 🙂
🙂 Well, we’ve found a true crepe fan here! Great! Your ideas and suggestions are gorgeous. Thanks for those!
In Poland we eat crepes. It’s good to have them as thin as possible, it’s easier if you add a bit of melted butter to the batter, so when you fry them, they are thin as paper (but it’s not necessary). If you want to have more fluffy crepes, you should mix well all the ingredients as in your recipe except the egg whites. You beat the egg whites separately and you add the foam to the batter by gently folding it in. Then you fry them. To the normal batter you can also add some melted chocolate and a spoon of cocoa to have chocolate crepes. We eat crepes with jams, fruits, nutella and in my home also with lemon juice and sugar, which I love the most:)
P.S. Love your recipes:)
Thank you, dear Anna, for great ideas! 🙂
Oh, I forgot to add something that it’s not in your recipe. When you prepare the batter, as you did, you should leave it for 20-30 minutes before frying crepes, so the flour absorbs the liquid and the batter gets thicker. Another yummy idea are crepes with apples, to have them you need prepare the fluffy batter (withe egg whites foam), and few apples (cut into four pieces and then into thin slices). You pour a bit larger amount of batter as normally (crepe must be thicker to hold the apples) and you put apple slices on the whole surface (leaving some space between them so you can easily turn the crepe upside down, if you put too much it might be heavy:). Fry it both sides till golden (apple side a bit shorter), put on a plate (don’t roll it), sprinkle with cinnamon and garnish with some whipped cream or vanilla ice cream:)
Ja som z tych tvojich fotiek uplne unesena. Si sikulka!!
Dakujem pekne Michaelka. Si velmi zlata! 🙂
In Serbia we also eat crepes that look just like those 🙂 But you normally put only a little salt to the batter and no sugar, so in the end you can use savoury fillings as well. Traditionally they are eaten with jam or sugar, but lately it’s become a popular fast-food item, and there are street-shops all over Belgrade where you can buy interesting crepes, with ham and sour cream, or (a really popular choice) with nutella, crushed biscuits and cherries, for example…
That all sound delicious. And very inspiring. Thanks for the ideas! 🙂 Petra
I was gonna go buy a fancy crepe pan to make crepes in but after reading this post I just used my dingy but well seasoned fry pan and the crepes came out fantastic! Thanks for saving me some bucks and the good tip!
I just tried this recipe, and they were great! Thanks!
Thanks for posting this step by step recipe! It looks exactly like the crepes my super-Austrian nana used to make. My family and I call them ‘polichinka’ though. Hopefully it tastes the same too!
These will always win over American pancakes in my book, so much more flavor (:
These are exactly what my Austrian born grandmother made….except we call them polichinkas…………..haven’t seen these in years! Thanks for the recipe
Petra, your entire website is amazing! I just discovered it yesterday and am plowing my way through the recipes. It’s taking so long because I keep stopping to pin a lot of them onto my Pinterest board. I think your crepe recipe may be my husband’s grandmother’s long-lost polochinki (pardon my spelling). I’ll have to try them and see if they pass the test.
You are also a wizard with a crochet hook and yarn!
hi-so glad i found your site my
mom (violet ondek warholy) Have
been making these for years. of
course they never measured anything.
ive been in the mood for them and
wanted to write the receipe down for
my kids and didnt want to forget any
thing.. do you have the receipe for
the xmas yuha (yooha) soup not sure
of spelling. consists of dried mushr
-ooms and fresh mushrooms an sourkra