Okay, friends, let’s talk crepes. Not those intimidating, fancy restaurant ones. I’m talking about the kind of crepes you can whip up on a Sunday morning (or honestly, any night of the week!), with ingredients you probably already have in your pantry. If pancakes are the cozy, fluffy hug of breakfast, crepes are the elegant, whispering “bonjour!” It’s a simple crepes recipe that has become a weekend breakfast staple. This is one of those recipes that’s been passed down in my family, tweaked and perfected over the years, and it’s now my absolute favorite. You know, the one I make when I want something a little special, but don’t want to spend hours in the kitchen? That’s this crepes recipe!
What is crepe?
Think of a crepe as a super-thin pancake, but way more versatile. It’s essentially a blank canvas of deliciousness. The name comes from the French word “crêpe,” meaning “pancake,” but they’re lighter and more delicate than your average pancake. It’s essentially a thin pancake made from a simple batter of flour, eggs, milk, and butter. It’s like a delicate hug for whatever filling you decide to put inside! What makes a crepe special is that it’s not sweet on its own. You can fill it with sweet or savory things. Think of it as the tortilla of the breakfast world, but way more sophisticated.
Why you’ll love this recipe?
Oh, where do I even begin? First, the taste! These crepes have this subtle buttery flavor that’s just *chef’s kiss*. They’re also incredibly light. I’ve made them with regular milk, oat milk, and even almond milk and they always come out great. Second, the simplicity! Seriously, you just whisk everything together, let it rest, and cook. It’s way easier than you think, I promise. I actually prefer this to making regular pancakes now. The batter comes together so much faster. What I love most about this is how budget-friendly it is. It uses ingredients you probably already have in your kitchen! And let’s not forget the versatility! You can fill these with anything your heart desires – sweet or savory. Think Nutella and bananas, strawberries and whipped cream, ham and cheese… the possibilities are endless! They are so much easier to customize compared to trying to add ingredients into pancakes. My kids devour them every single time. I’ve even made them for a quick dessert when we’re craving something sweet but don’t want to bake a whole cake. They’re just perfect. They’re also way less messy than French Toast. I still love french toast, but it can get a little sticky! I know you’ll love them!
How do I make crepes?
Quick Overview
Is it easier to make crepes? The main steps are mixing the batter, letting it rest, and then cooking thin layers on a lightly floured surface. oiled pan or crepe maker. What is special about resting time? Letting the batter rest helps to eliminate lumps and allows the gluten to relax, resulting in a smooth batter. What makes a difference?
Ingredients
For the Main Batter: What is it?
* 1 cup all-purpose flour: I use unbleached for the best flavor, but regular works great too. * 2 large eggs: Use room temperature eggs for a smoother batter. * 1 1/4 cups milk: If you are using milk, add 1 cup of milk to the batter and mix. Whole milk gives the richest flavor, but you can use any kind you like. I’ve used almond milk, oat milk and soy milk with great results. * 2 tablespoons melted butter: Adds richness and flavor. Make sure it’s cooled slightly before adding to the batter. * 1 teaspoon sugar: Just a touch to enhance the flavor. * 1/4 teaspoon salt: * 1/2 teaspoon vanilla extract: Balances the sweetness and enhances other flavors. Optional, but adds a lovely aroma.
For the Filling:
* Nutella: A classic choice, of course! * Fresh strawberries: Sliced thin. What’s your favorite Whipped Cream recipe? * Chocolate sauce: For an extra indulgent treat.
What are the steps of
Step 1: Mix the Batter
In a large bowl, whisk together the flour, sugar, and salt. Set aside. How do you ensure that the dry ingredients are evenly distributed. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Set aside. Gently pour the wet ingredients into the dry ingredients, whisking until just combined. Is it okay if there are a few small lumps? If you overmix a crepe with gluten, it will make it hard.
Step 2: Let the Batter Rest
This is crucial! Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes. What is the best time to spend an hour with a friend? This allows the gluten to relax and the batter to hydrate fully, resulting in tender crepes.
Step 3: Heat the Pan
In a non-stick skillet or crepe pan, heat the olive oil over medium heat. Remove from heat and set aside. How do you cook a crepe? What is the best way to test water in a pan? If they sizzle and evaporate quickly, it’s ready.
Step 4: Cook the Crepes
Pour about 1/4 cup of batter onto the hot pan, immediately tilting and swirling the pan to spread the batter into a thin, even circle. Cook for about 1-2 minutes per side, or until the edges are golden brown and the crepe releases easily from the pan. Flip and cook for another minute on the other side. It’s okay if the first crepe isn’t perfect – it’s always the test crepe! Just adjust the heat and batter amount as needed.
Step 5: Fill and Serve
Remove the crepe from the pan and place it on a plate. Spread Nutella, top with sliced strawberries and bananas, and dollop with whipping cream. Do not overdo the chocolate sauce if you like. Fold in half or quarters, or roll them up like a burrito. Serve immediately and enjoy!
What should I serve it with?
Crepes are fantastic for any occasion. For breakfast, I love pairing them with a strong cup of coffee or a refreshing glass of orange juice. A simple Fruit Salad alongside makes for a complete and satisfying morning meal. For brunch, consider serving them with a mimosa or bellini. A slightly more elaborate presentation, with a dusting of powdered sugar and a sprig of mint, elevates the experience. As a dessert, they’re incredible with a scoop of vanilla ice cream and a drizzle of caramel sauce. A dessert wine or a simple cup of herbal tea complements the sweetness perfectly. And for a cozy snack, nothing beats a warm crepe with a simple dusting of cinnamon sugar and a glass of milk. My family tradition is to make a big batch on Sunday mornings, and everyone gets to customize their fillings. It’s a fun and interactive way to start the day!
Top Tips for Perfecting Your Crepes
Rest the Batter: What is theI cannot stress this enough! Don’t skip the resting time. What makes a difference in the texture of crepes? At least 30 minutes, but an hour is even better.Use a Non-Stick Pan: A good non-stick skillet is essential for preventing the crepes from sticking and tearing. I have a crepe pan that makes it even easier, but a regular non-stick pan works just as well.
Adjust the Heat: If the crepes are browning too quickly, lower the heat. If they’re not browning at all, increase the heat slightly. Finding the right temperature is key.
Don’t overfillIf you overfill a crepe, it can make it difficult to fold or roll. Less is more!Experiment with Fillings: Get creative with your fillings! Try different combinations of fruits, nuts, spreads, and sauces.
Keep Warm:If you’re making a large batch, keep the cooked crepes warm in oven (200°F) until ready to serve.
What are some Storing and Reheating Tips?
You can store cooked crepes in the refrigerator for up to 3 days. To store them, let them cool completely, then stack them between sheets of parchment paper to prevent them from sticking together. Place them in an airtight container or a zip-top bag. You can also freeze cooked crepes for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag. To reheat, you can warm them in a skillet over low heat, in the microwave, or in the oven. If reheating in the oven, place them on a baking sheet and warm at 350°F for a few minutes. Make sure you don’t put them in the microwave for too long or they’ll become rubbery!
What are some frequently asked questions?
Final Thoughts
This crepes recipe is truly one of my all-time favorites. It’s simple, versatile, and always a crowd-pleaser. The subtle sweetness and delicate texture make them perfect for breakfast, brunch, or dessert. Whether you’re filling them with classic Nutella and bananas or experimenting with your own creative combinations, these crepes are guaranteed to bring a smile to your face. And the best part? They’re so easy to make! If you enjoyed this recipe, you might also like my recipe for easy French Toast. Seriously, though, give this one a try – I promise you won’t be disappointed! Let me know in the comments if you end up trying this crepes recipe and how it goes! Or if you have any special fillings you like to use! Happy cooking!
Crepes Recipe
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 2 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Whisk together flour and salt in a large bowl.
- In a separate bowl, whisk together milk, eggs, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- Let the batter rest for at least 30 minutes.
- Heat a lightly oiled crepe pan or non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot pan, tilting to spread it evenly.
- Cook for 1-2 minutes per side, or until golden brown.
- Serve immediately with your favorite fillings.
