Whether it’s a loving mother preparing a snack, a group of students taking a break from studying or fanatics of quick but still original cooking, the cracks are always the right choice! In this recipe for sweet and savory crepes, you’ll find out how to adapt the neutral dough to the most delicious fillings, give them Nutella crepes at gorgonzola and radicchio crepes, baked or al dried ham! There are only a few things you need to know to be able to prepare perfect sweet and savory crepes, we’ll tell you about them right away! We are sure that you will stock up on them, discovering how easy it is to keep them! But then let us know which one is your favourite!
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Read the recipe in English
To prepare the sweet and savory crepes, start by gently melting the butter in a saucepan 1. Let it cool and in the meantime break the eggs into a bowl with high sides. Mix with a whisk and add the milk 2. Continue to mix until a homogeneous mixture is obtained 3.
Now add the warm butter 4 and mix again 5. Place a sieve over the bowl and then sift the flour into the bowl 6(for convenience you can also add it in two stages and mix so as to avoid the formation of lumps).
Then with the whips mix vigorously to absorb the flour 7. Continue to mix until you obtain a homogeneous, velvety and lump-free mixture 8. At this point, cover the bowl with cling film 9 and let it rest for at least 30 minutes in the refrigerator.
Once the time has elapsed, mix the dough to revive it and then heat an 18 cm crepe maker (or alternatively a non-stick pan of the same base) and grease it with a knob of butter 10. Once at temperature, pour a ladleful of dough enough to cover the surface of the pan 11: you can help yourself with the appropriate batter spreader for crepes or rotate the pan to distribute the mixture evenly (be careful not to spread it all over the edges to avoid that there is not enough batter left in the center to create a crepe with a uniform surface); it is advisable to carry out these operations very quickly, as the batter will cook quickly 12.
After about 1 minute on medium-low heat, you should notice a slight browning, the edges will tend to come off 13 therefore you can turn the first crepe with the help of a spatula 14. Cook the other side for about 1 minute, waiting for it to brown. Once cooked, transfer it to a serving plate or cutting board. Repeat this operation until the dough is finished, greasing the crepe maker from time to time, you should thus obtain 14 crepes with a diameter of 18 cm: stack each crepe on top of the other so they will remain soft. Your sweet and savory crepes are ready, all you have to do is fill them 15!
