Crepes are very thin French pancakes that are immensely versatile. They are delicious in both sweet and savory recipes. Traditional French crepes are good, but personally I think the following recipe is much better. There are three reasons for this. First of all, they are not technically French crepes, but a variation of Swedish pancakes. Therefore, they are richer, sweeter and more extravagant than French pancakes. Secondly, it’s my father-in-law’s recipe. I learned to make these crepes when I was barely 10 years old and have been making them ever since. My children also learned how to make them when they were very young. Third, I have made this recipe for people all over the world and it always brought smile in their face and they highly appreciated this recipe of mine.
Maple Syrup Crepes
You will notice that the amount of sugar used in this recipe is variable and depends on your individual choice. If you intend to prepare a savory crepe to be filled with cheese, ham, sautéed vegetables or different types of meat or seafood, just add a small amount of sugar. If you want to serve it for breakfast or for dessert with fruit, honey or just sugar, just add sugar according to your taste.
Crepe batter
Although crepes are traditionally made in a small pan, they also work very well on the SABER EZ stainless steel grill. The reason is simple: the surface of the griddle is so smooth that it is perfect for making something as fine and delicate as pancakes or crepes. Plus, the hot plate is hot enough to make crepes or pancakes very easily.
You will need a cake spatula, or a silicone spatula, which works but requires a bit more practice, to spread the crepe batter on the griddle. Otherwise, the crepes will become too thick. However, it should be noted that even if they are too thick, they are still quite delicious. Call them Swedish pancakes instead, if you so desire. They’re a great way to prepare a special breakfast or brunch outside – or really, at any time of day. Eating hot crepes outside with family and friends will indeed be a memorable event.
Making crepes on a griddle
Ingredients
3 eggs
3/4 cup all-purpose flour
3 tablespoons of sugar for sweet crepes or 1 teaspoon for savory pancakes
1/4 teaspoon of salt
1 cup of milk (preferably whole milk)
3 tablespoons of melted butter (Note: it is important to melt the butter and let it cool down while it remains liquid)
More melted butter is needed to cook the crepes on the griddle.
What you should do
In a bowl, beat the eggs well with an eggbeater.
Add flour, sugar and salt. Beat with a whisk until dry ingredients are well incorporated. Be careful not to mix too much, as this will make the crepes harder.
Add the milk and stir to obtain a smooth mixture.
Add the butter and stir until incorporated. Let it stand for 15 minutes before using.
Pour a small amount of crepe batter (about 1/4 cup at first) on the griddle. If you work quickly, use a cake spatula (ideally an offset spatula) to spread the batter on the griddle to make paper-thin crepe. When the pancake or crepe is golden on the first side, turn it over and finish cooking and before that just check whether the crepe is light brown on the other side as well.
When the cooking is done, take out the crêpe from the griddle and eat it as soon as it is finished. For the subsequent crêpes, please note that is not necessary to butter the griddle each time.
Wrapping up
How To Make Crepes On a Griddle
Hope this recipe of how to make crepes on a griddle will serve your purpose and help you make pancakes or crepes on your griddle like a pro. Eat and enjoy and thank me later!
Crepes are very thin French pancakes that are immensely versatile. They are delicious in both sweet and savory recipes. Traditional French crepes are good, but personally I think the following recipe is much better. There are three reasons for this. First of all, they are not technically French crepes, but a variation of Swedish pancakes. Therefore, they are richer, sweeter and more extravagant than French pancakes. Secondly, it’s my father-in-law’s recipe. I learned to make these crepes when I was barely 10 years old and have been making them ever since. My children also learned how to make them when they were very young. Third, I have made this recipe for people all over the world and it always brought smile in their face and they highly appreciated this recipe of mine.
