Crepes

Ingredients

Although they sound fancy, crepes are made from super simple ingredients.

Butter – melted at room temperature

All-purpose flour

Granulated Sugar

salt

Whole Milk_ I recommend using whole-milk crepes to ensure they are full of flavor.

Water

Eggs

Vanilla Extract_ If you’re making savory Crepes, leave out the vanilla.

Crepes Volume 90%

Crepes: How to Make Them

Plan. Crepe batter can be made quickly, but it needs to be chilled for at least an hour. The gluten in the batter will be relaxed by refrigerating the batter. This will create lighter, airier crepes. The batter is usually ready when I wake up in the morning. The batter will last up to 48 hours in the refrigerator.

Blend all ingredients in a blender. This is as easy as it gets!

Remove the batter from the fridge when you’re ready to make crepes. The batter should be whisked quickly. Butter a 10-inch skillet and heat it on medium.

Pour 1/4 cup of batter in the center of a hot pan. Tilt and swirl the pan to ensure that the batter is evenly distributed. The batter should be thin.

Cook for about 1 minute or until the bottom is lightly golden and set.

Use your fingers to flip the crepe gently after lifting one edge. Cook the second side until it is just set with brown spots.

Transfer the crepe onto a large, flat plate. Continue to cook until all the batter has been used. Add more butter to the pan so that they do not stick.

Sweet Crepes

When making crepes, I’m usually on the sweet side. Here are some of our favorites:

Fruit (berries, bananas, pears, apples)

Confectioner’s Sugar

Whipping cream

Nutella

Nut Butter

Granulated sugar with lemon zest and lemon juice

Cinnamon sugar

Salted Caramel Sauce or Hot Fudge Sauce

Lemon curd or jam

Coconuts toasted

Almond slices

Savory Crepes

You can make a savory crêpe if you prefer a more filling and hearty meal. These are delicious! Fillings include:

Sauteed vegetables or roasted vegetables

Greens

Scrambled eggs

Meats thinly sliced (ham, turkey, roast beef, etc.)

Cheese (ricotta, goat, feta, cheddar, brie, Havarti…use your favorite)

Cream cheese with smoked salmon and dill

Ingredients

Three tablespoons butter unsalted, melted at room temperature

1 cup All-purpose Flour

Two teaspoons Granulated Sugar

14 teaspoon sea salt

3/4 cup of whole milk at room temperature

Half a cup of water at room temperature

Two large eggs at room temperature

When making savory crepes, omit one teaspoon of pure Vanilla Extract.

Butter for Greasing the Pan

Instructions

Combine the butter, flour, and sugar in a blender. Add Milk, water, and vanilla extract if desired. Place the lid tightly on and blend for about 20 seconds or until smooth and well combined. The consistency should be similar in texture to heavy cream. The crepe batter should be tightly covered in the fridge for at least an hour. The batter can be stored for up to 48 hours.

Remove the batter from the refrigerator when you’re ready to make crepes. The batter should be whisked quickly. Butter a non-stick 10-inch skillet on medium heat.

Pour 1/4 cup of batter in the center of a hot pan. Tilt and swirl the pan to coat the bottom evenly. The batter should be thin. Cook for about one minute or until the bottom of the pancake is lightly golden and set.

Use your fingers to flip the crepe gently after lifting one edge with an offset spatula. Cook the second side for 45 seconds or until it starts to set up and has brown spots.

Transfer the crepe onto a large, flat plate. Continue to cook crepes, adding more butter to the pan so they don’t stick.

Crepes can be served with the desired toppings and fillings. You can fold or roll the crepes in fourths to create a triangle or fill them with your favorite fillings and fold. Our favorites are whipped cream with berries, Nutella, and bananas and confectioners or confectioner sugar, Nutella. For more ideas, see the post.

Notes

Keep leftover crepes cool in an airtight container in the fridge for up to three days. Crepes can be frozen for up to two months. To prevent crepes from sticking together, place a sheet of wax or parchment paper between each crepe. Refrigerate the crepes, still in their wrappers, to thaw. Wrap the crepes with aluminum foil, and bake them at 350 degrees F for 5 minutes. You can also microwave them.