Granulated sugar, with which the dough for crepes is made.
Crepes come in a variety of flavors and styles and can be eaten as an appetizer, side dish, main course, or dessert. They use a thin, pancake-like dough as a base for all kinds of recipes. The most common component of pancake batter is wheat, although other types of pancake batter use barley, buckwheat, or potato flour. The two general types of pancake batter are those used to wrap savory ingredients and those used with sweet components. Buckwheat is mostly used for savory pancakes, and wheat flour is most often used for sweet pancakes.
Potato flour, which can be used to make pancake batter.
The amount of liquid within the crepe batter is often adjusted to make the crepe thicker or thinner. Ideally, the crepe batter should be poured like sour cream. Milk or a mixture of milk and water is usually applied, but some recipes use cream or even beer for this process. Different flours have unique thickening characteristics and the amount of moisture in the flour can influence the amount of liquid needed.
Flour from the buckwheat plant is often used in savory pancakes.
The building blocks of savory crepe batter are buckwheat, eggs, milk, water, and butter, along with salt and sugar. Some savory pancake batter recipes call for curry powder, chickpea flour, or whole wheat. Specialty flours, such as blue or brown cornmeal, are available in the main sections of many health food stores and help vary the flavor of a savory pancake. An additional distinction to buckwheat pancakes is that they are gluten-free. Fresh herbs add color and flavor to the savory crepe batter.
Mushrooms are often used as crepe fillings.
The sweetest crepe batter uses the basic wheat flour crepe base and adds eggs, milk or cream, sugar, vanilla extract, and butter. When making a sweet crepe, sprinkling powdered or granulated sugar over the batter during cooking is a tasty option that doesn’t interfere with the cooking process. A cook can further enhance sweet crepe batter by adding flavorings such as liqueurs, extracts, lemon juice, or fruit zest. Ground espresso beans and cocoa powder are also popular additions to crepe batter for desserts.
Whole wheat can be used to make pancake batter.
Just as there are many versions of crepe batter, there are seemingly limitless fillings and toppings to put in and on top of this delicious French pancake. Crepe dough is normally allowed to rest after it is made to allow the flour to expand in the dough and to relax the gluten, but it is not necessary for the dough to rest to make a successful crepe. The dough also keeps well in the refrigerator or freezer when sealed in an airtight container.