Wonderfully tender, delicate, and paper thin, crepes are straight-up luscious. These Ham and White Cheddar Crepes take brunch by storm, launching it to an entirely new level.
Ham and White Cheddar Crepes Recipe
Easy Recipe Tips for How to Make Crepes Tasty!
Why does the recipe instruct to let the batter rest for 20-30 minutes?
This is an important step of the recipe. Letting the batter rest allows the flour to fully absorb into the wet ingredients, allowing the gluten in the flour to rest and relax.
What happens if you skip the resting of the batter? Will your crepes be ruined?
Skipping the resting of the batter isn’t apocalyptic by any means, but it’s totally the secret to producing the most tender, melt-in-your-mouth crepes on the planet!
What if I don’t have a crepe pan? Can I just use a skillet for making crepes?
Absolutely! Use a non-stick skillet that has low sides and a heavy bottom. The low sides make it easier to flip the crepes and the heavy-bottom of the skillet ensures a nice, golden brown finish on your crepes.
Also, the size of your pan determines the size of your crepes, so keep that in mind when choosing your non-stick skillet. A standard crepe size is about 6″-7″ inches, but you can actually make them any size you prefer!
Are there other tools that help with making crepes?
A rubber spatula is not absolutely necessary, but definitely helps when making crepes. At about 1-2 minutes into making a crepe in your skillet, look for a dry texture on top of the crepe – this is a signal (along with crepe edges that want to release themselves from the pan) that your crepe is nearly ready to flip.
A rubber spatula is very handy for loosening the edges of the crepe from the pan, allowing you to grasp the crepe with your fingers (gingerly!), peeling the crepe up off the bottom of the pan and quickly flipping it over. Take care not to touch the skillet during this process, of course. Also, remember that the second side of the crepe will cook about half the time as the first.
What skillet temperature is best for making crepes? Does this matter? Why?
Making crepes over medium heat is important. If the crepe pan or skillet is too hot when you add the crepe batter, it can’t fully spread to the very edges of the pan before setting, most often resulting in an uneven thickness instead of the thin crepes you are desiring. Sometimes you may even need to lower the heat from medium to medium-low.
Why do nearly all crepe recipes call for butter as the fat that’s included in the recipe?
Butter gives tons of flavor to your crepes and also provides superior browning. To ensure you don’t use too much melted butter in your crepe pan, (winding up with greasy crepes) use a silicone basting brush or even a paper towel to coat the pan with the melted butter.
Are there any helpful or secret techniques used when making crepes?
Well, if you prefer super thin and tender crepes, once you’ve pour in the batter, carefully lift the buttered pan from the heat, tilting your wrist a bit so that the batter rolls to one side, then swirl the pan to coat the entire bottom evenly with the crepe batter.
How do you know when to flip the crepe over in the pan?
Great question! About 1-2 minutes into the cooking process, watch for the crepe to begin to look rather dry in texture on top. Carefully check the edges of the crepe and see if they release easily from the pan.
If this is the case, your crepe is ready to flip! The second side will cook in about half the time of the first side, so be ready. The crepe is done when it’s golden brown on both sides.
Should I make a test crepe when I begin the process of making crepes?
This is a very good idea. Just like making pancakes, the first crepe is rarely perfect – no worries. The first crepe is your test crepe to help you learn if you have the ideal amount of batter in the pan, if the pan is the correct temperature and how you can tweak your technique.
What about crepe fillings? What should I use?
When it comes to crepe fillings, the sky is the limit, truly. You can make savory crepes (like this recipe) filling them with seafood and fancy cheeses, or as simple as warm strawberry jam sprinkled with powdered sugar. Even chocolate filling is a definite option to explore!
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