These delightful French crepes are surprisingly easy to make and irresistibly delicious. They are delicate thin pancakes and the variations of toppings you can choose are endless!
I first made these crepes, which was inspired by Sunset Magazine article, years ago. Today, this is still my go to recipe for making both breakfast crepes and savory crepes. Crepes can be filled with anything from jams, fruits, cheese, seafood, meats…etc
If you can make pancakes, then you can make crepes!
Ingredients: Using three basic ingredients; eggs, flour, milk and butter…. Yes, it’s just that easy!
Mixing the crepes: It is super easy to mix the batter in a blender, or you can also do it by hand. Make it at least 30 minutes ahead of cooking, as the batter does need time to rest. I prefer to make the crepe batter the night before, then finish them the next day.
Cooking:
- When ready to make, heat a non-stick skillet over medium high heat. Then melt just a small amount (1/8 teaspoon or so) of butter in the pan, wipe it clean with a paper towel. Now you are ready to add the crepe batter.
- Measure out the required amount of batter according to the size of your pan (more info below on pan sizes). Then the trick is to quickly swirl the pan to spread the batter evenly across the bottom of the skillet. If you find you have bare spots, use a spatula to fill it in by spreading from the nearby area. Don’t worry about imperfections, because once cook and folded you won’t notice them. It will also get easier with a little practice.
Pan Size and amount of batter to use:
8 inch pan – use about 3 tablespoons of batter, just under 1/4 cup
10 Inch pan – use 1/4 cup of batter
12 inch pan – use 1/3 cup of batter
Fillings ideas for sweet crepes:
Fresh fruits like strawberries or raspberries with whipped cream
Fruity pancake syrups like blueberry or strawberry with plain cream cheese
Fruity jams or preserves like, strawberry, blueberry, peach, apple butter, lemon curd, with cream cheese
Banana slices and cream cheese
Flavored cream cheese spread
Nutella
Fillings ideas for savory crepes
Ham and cheese
Swiss Cheese
Savory jams like bacon jam, spicy jams
Sautéed mushrooms
Cooked seafood or shedded meat
Storage: Can be refrigerated 3-4 days.
Try some of other recipes:
Crepes
Equipment
- non stick skillet or crepe pan, blender
Ingredients
- 3 eggs
- 2/3 cup flour
- 1 cup milk
- dash of salt optional
- 2 teaspoons butter for frying
Instructions
- Add to your blender, the milk, eggs, and flour. . Mix just until smooth
- Pour into a container and store in the refrigerator for at least 30 minutes or overnight.
- When ready, heat a non-stick pan over medium high heat, when pan is hot add just a little bit of butter to coat the bottom of the skillet, then clean it off with a paper towel.
- Pour about 1/4 cup of the batter onto the hot 10" pan, tilt the pan and quickly swirl until it covers the entire bottom. If needed, use a spatula to cover in any open spaces. For other pan measurements and the amount of batter to use, see the notes below.
- Let cook until you see lots of little bubbles popping on top and the color looses the shine, the edge will have a lace like appearance. For "Classic Crepes" (about 40-50 seconds).For "extra soft crepes" the batter should be just set on the surface and no browning anywhere (about 30 seconds).
- Loosen the edge with a spatula or wooden spatula, then flip, continue cooking for another 30-40 seconds or so until done.
- Then fold the crepe in half and then fold in half again. Place on a plate, cover with a towel to keep warm and continue cooking the rest of the crepes.
- If serving latter these can easily be warmed up in the microwave, start with 30 seconds and check the temperature.
- Serve with your favorite filling, for breakfast, main meal or dessert.
- NOTE: once cooled they will keep refrigerated for up to 4- 5 days
