Make perfect crepes every time!

Crepes are the best, don’t you think? Growing up we called them “sugar rolled pancakes”. I love making them on the weekends, when we have the time. Or you can always make them a head of time and warm them before serving. Having a great recipe is crucial, and this recipe is the best…perfect crepes every time.

What is a crepe?

A crepe is a really thin style of pancake. Crepes are popular in France, way back in 1895 after mistakenly being made by a 14 year old assistant working at Monte Carlo Cafe de Paris. They are now served all over from street food to fine dining restaurants.A crepe batter is thinner than pancake batter and usually has more eggs in it to keep the thin pancake flexible and bendable perfect for filling and wrapping around the fillings.

Crepes can be served with a variety of fillings to suite virtually any taste, from sweet to savory. Find some of the best crepe fillings below.

Do you need a special crepe pan or crepe maker?

The technique of making crepes can be intimidating…for years I thought I needed one of those special crepe makers where you dip the hot pan into the batter. Learn from my mistake…don’t buy that gadget or a special pan. It’s a waste of money and of crepe batter…you don’t need it. You only need an 8 inch pan.

Do you like to roll them up or fold them into fourths? I grew up rolling them up, but I love the look of them folded into fourths. Any way you fold them, they’re delicious!

Ingredients for making crepes:

3 eggs
1 1/3 cup milk (whole milk or 2%)
1 cup flour
1/4 teaspoon salt
3 tablespoon melted butter, cooled
1 tablespoon vanilla
1 tablespoon sugar
*sugar for sprinkling

How to make perfect Crepes:

In a large mixing bowl combine the eggs, milk, flour, salt and slightly cooled melted butter. Add in the sugar and vanilla if making a sweet crepe. If making a savory crepe, leave the sugar and vanilla out.
Mix well with a wire whisk until well combined. Keep the whisk in the bowl and continue to mix the batter occasionally as you make the crepes.
Heat a 8″ non-stick skillet to medium heat.
Use a paper towel to lightly grease the pan with butter.
Pour 1/2 cup of crepe batter into the pan and tilt pan so the batter covers the pan in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done.
Sprinkle about a 1/2 teaspoon of sugar over the crepe and roll them up, or fold them into fourths.
Keep them covered with tinfoil to keep them warm until they’re ready to serve.
Serve with fresh berries, powdered sugar, whipped cream or Nutella!
Notes: you can keep pieces of parchment paper between each one to keep them from sticking together if you don’t plan to consume them right away. This is important if you plan to freeze them.

Crepe Filling Ideas:

Depending on if you make sweet or savory crepes there are so many different ways to fill crepes. Here is a great list of different crepe recipes. For sweet crepes here are a few of our favorite options:

Fruits: peaches, pears, bananas, strawberries, blueberries, raspberries and more
Spreads: whipped cream, cream cheese, Mascarpone Italian Cream Cheese, peanut butter, jam or Nutella
Nuts: pecans, almonds, hazelnuts, walnuts or more
Spices: cinnamon sugar

For Savory Crepes, you can add cooked meats like chicken or roasted vegetables. You can even top it like a salad…just like you would top a tortilla with a Mexican style salad.

Can you freeze crepes?

Yes, you can freeze crepes! Once cooled, you can layer individual crepes between layers of parchment paper or waxed paper. Crepes keep in the fridge for 3-5 days on a plate covered with plastic wrap or foil. If you choose to freeze them, move the stack of crepes into a gallon sized plastic freezer safe bag. Freeze flat. Crepes can be frozen up to 2 months. To reheat from frozen, let the crepes thaw in the fridge overnight. You can reheat them in a warm skillet warming them briefly on both sides or you can microwave them on high for 15 seconds.

Perfect Crepes Every Time

Very thin pancakes you can make savory or sweet.

Author Kami | NoBiggie.net

Ingredients

3 eggs
1 1/3 cup milk
1 cup flour
1/4 teaspoon salt
3 tablespoon melted butter cooled
1 tablespoon vanilla
1 tablespoon sugar
*sugar for sprinkling

Instructions

In a large mixing bowl combine the eggs, milk, flour, salt and slightly cooled melted butter. Add in the sugar and vanilla if making a sweet crepe. If making a savory crepe, leave the sugar and vanilla out.
Mix well with a wire whisk until well combined. Keep the whisk in the bowl and continue to mix the batter occasionally as you make the crepes.
Heat a 8" non-stick skillet to medium heat.
Use a paper towel to lightly grease the pan with butter.
Pour 1/2 cup of crepe batter into the pan and tilt pan so the batter covers the pan in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done.
Sprinkle about a 1/2 teaspoon of sugar over the crepe and roll them up, or fold them into fourths.
Keep them covered with tinfoil to keep them warm until they’re ready to serve.
Serve with fresh berries, powdered sugar, whipped cream or nutella!