Do you want crepes but lack the confidence to make them from scratch? Stop stressing about it. Breakfast crepes griddle is easy to make at home; you won’t believe it!
Our no-additional crepes on a griddle recipe are perfect for sweet and savory fillings. Below you’ll find instructions for making them and ideas for fillings and toppings. You must be wondering if can you make crepes on a griddle, read this article to find out.
What you’ll need to make this dish:
- Griddle. Excellent griddle, if you ask us. We found the crepe spatula and spreader very useful when turning the crepes. Forget about pancakes and crepes; this griddle can also perfectly cook eggs, bacon, sausage, and ham. Incredibly, this machine can also prepare breakfast!
- The size of a regular bowl. You may use either a glass or ceramic bowl.
- Huge frying pan (not necessary if you are using a griddle). A large skillet will do without a griddle or the desire to go out and get one. The batter is poured into the pan and then turned to spread the batter evenly. To do this, you’ll need a large nonstick frying pan. A large pan is the most incredible method for getting crepes to the proper thinness.
- A small spoon. You need to measure, scoop, pour, and distribute the batter. Our griddle’s included batter spreader never got used as much as this one.
- Wheat Flour, All-Purpose, White (1 cup). Only all-purpose white flour has been used in the testing of this recipe.
- A quart and a half of milk (1 12 cups). It’s up to you whether you want to use whole, 1%, 2% milk, or lactose-free milk.
- Huge eggs (2). When making crepes, it is not required to allow the eggs to get to room temperature. The eggs help the pancakes rise when they are at room temperature, so that’s how we prefer them. Crepes are thin and flexible so that you may stuff them with delicious goodies. That being the case, there’s no need for them to get to their feet.
- A vegetable oil (1 teaspoon). You may also use safflower oil or unflavored coconut oil in liquid form. The key is to choose an oil that won’t affect the dish’s flavor.
- The equivalent of a quarter teaspoon of salt. For the sake of flavor.
- In the first step, combine all the ingredients in a large bowl. A thin batter is required.
- Second, heat a griddle or large pan to medium-high heat and coat it with cooking spray. Swiftly tilt the pan in a circular motion, or use the back of your spoon to swirl the batter around the pan to disperse it evenly. Measure 14 cups of batter and pour it onto the heated griddle or pan. Once the underside of the pancake is lightly yellow, turn it using a crepe spatula after a minute or two.
- Serve hot with a variety of toppings and syrups.
- The crepe batter should be relatively thin. Use around 14 cups of batter for each crepe.
- Your crepe’s surface will be covered in flaming brown splotches in only minutes. Indicating it’s time to give them a spin.
- The trickiest part of making crepes griddle is flipping the batter over. Using a crepe spatula makes it much easier to flip crepes without damaging them. If you don’t have a crepe spatula, a silicone spatula that can withstand high temperatures may be used instead.
- You can adjust what temp to cook crepes according to how well it is cooked.
Breakfast Crepes with Homemade Sauces and Syrups
What should I put on your crepes for breakfast? Yes, we got your back. Check out some great homemade syrup and sauce ideas to get you started.
Which toppings complement crepes for breakfast the best?
Crepes may be filled with a variety of different ingredients. If you need some inspiration, consider these possibilities:
- Sliced bananas with hazelnut butter (Nutella).
- Cherry and lime curd flavors are combined in this dessert.
- Tomato slices layered with ham and either Swiss or Gruyère cheese.
- A cranberry sauce topped with smoked turkey and shredded cheddar cheese.
- Mascarpone cheese on peach slices.
Can you pre-fill crepes with fillings?
Wait to stuff them until just before you’re ready to serve them. However, crepes may be made and stored in the fridge for up to a week. To keep them from sticking together while holding them, separate them with a layer of parchment or wax paper and place them in a zipper food storage bag. If you don’t plan on eating crepes on a griddle right away, you may put them in the freezer. You should put them in a cool, dark place, like a refrigerator. They may be stored in the freezer for up to four months.
What do crepes consist of, exactly?
To make a basic crepe, you’ll need flour, milk, eggs, oil (or butter), and salt. You may make them your own by playing with the crepe batter and adding a variety of mix-ins. Take, as an illustration:
- Herbs are just picked and freshly chopped.
- The grating of a citrus peel.
- Sun-dried tomatoes, sliced into small pieces.
- A neatly cut supply of chopped nuts.
- New bacon bits, as in pieces.