With the holidays around, are you having friends or family over for a morning meal tomorrow? Crepes are a perfect breakfast food that can easily be tailored to any palette. Soft, buttery, versatile and maddeningly delicious, what’s not to love? Pick out some great filling options and make them to order! In short, a crepe is a very think pancake made with eggs, sugar, flour and milk. Unlike fluffy, American style pancake, a crepe is a flat, dense and stuffed with yummy ingredients.
Everyone loves Crepes in our home. My son and husband love their Banana Nutella Crepes. At least once a month, I try to make Crepes for breakfast and get creative with different stuffing and toppings. Crepes often get a bad rap for being too delicate or difficult to make, but they are very simple and a foolproof recipe to master. So today, I am going to show you guys my go to basic crepe recipe and how easy it is to make classic French crepes and share some tips of making perfect homemade crepes! You can make the batter instantly or the night before and just cook them when desired.
After many attempts, I have come up with perfect ratio of eggs, milk and flour that works every time and its foolproof recipe. Life is already way too complicated so when it comes to recipes, I try the quickest and simplest way to get the best results. The key to making the perfect crepe is the cooking temperature. You want to cook the crepes on medium heat, allowing the crepes to be cooked in just over a minute.
Serves 10 crepes
[Per serving Calories 110, Fat 3g, Carbs 10g, Fiber 2g, Protein 3g]
1 ¼ cup milk
3 large eggs
1 tbsp melted butter
2 tbsp sugar
½ tsp salt
4 oz all-purpose flour
Softened butter for cooking
Add milk, eggs, flour, sugar, salt, melted butter in a blender (vitamix). Blend until all the ingredients are smooth. Cover the batter and rest it for 20 minutes. You can also make the batter the night before and keep it in the fridge overnight.
Heat 10 inch non stick pan over medium heat. Brush layer of butter on the heated pan. Always mix the batter first, before you make each crepe. Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edges of the pan first and then fill in the middle with remaining crepe batter. Make sure the batter is evenly spread as possible. Place the pan back on the heat to let the crepe cook.
For classic crepes – cook the crepes until the edges are starting to brown and become a little crispy (35 seconds). Flip the crêpes over and cook for another 15 seconds on the other side until the crepes have caramelized spots.
For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there is no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side, or remove the crepe from pan and place it on a plate.
Repeat the same step until all the batter is used up. Grease your pan in between to get the best crepe texture. Stack the cooked crepes on plate. If serving right away, spread filling all over the crepe. Fold the crepe in half and fold it half one more time or you can roll it. Hope you all enjoy them as much as we do!
Tips – Once the crepes are made, make sure to keep them covered with plastic wrap to prevent them from drying out. You can keep them in the fridge up to 3 days, and you can preheat the crepes in batches in microwave in 15 seconds at a time, to prevent from overheating.
Favorite crepe fillings
- Berries (any type)
- Cream cheese
- Cinnamon sugar
- Peaches, kiwi, pears, apples, etc
- Hazelnut spread with bananas
- Peanut butter
- Pears, walnuts, pecans or hazelnuts
- Maple syrup
- Ricotta or whipped cream or yogurt
- Any type of jam