Good crepes are not hard to make.
This recipe has only 5 ingredients and comes together in about 5 minutes. The most difficult part is having the patience to let you crepes cook through on both sides so they turn our nice and golden.
Some fun recipe lore: My mom got this recipe from her high school french class, and frankly, it looks the part. It was written *using a type writer* and is literally torn and battered (look at those splashes), just like any good family recipe should be. Check it out:
A few notes:
- Warm the milk: Melted butter will distribute better throughout the batter if you warm the milk. Make sure to do this with other common breakfast recipes like waffles and pancakes!
- Use a blender: The few instructions that this recipe actually includes say that the batter can be mixed together by hand, but my mom said it needs to be made with a blender so do with that what you will.
- Make your crepes thin: The less batter you use the better. Swirl it around the pan so you get an even thin coating.
- Add your favorite toppings: My favorites are homemade Nutella and strawberries but you can’t go wrong with chocolate, whipped cream, jam, roasted nuts, or even cinnamon sugar.
- Make them savory: Not in the mood for something sweet? Sauté up some mushrooms, leeks, and chicken and make yourself a savory crepe dinner!
Crepes
A delicious breakfast or dessert, these crepes will be the perfect base for any toppings you're craving that day!
Equipment
- Blender
Ingredients
Crepe batter
- 1¼ Cups Milk warmed
- 1 egg
- 1 egg yolk
- 1 Tbsp butter melted
- ¾ Cups Flour
- Pinch of salt
Sweet Topping Suggestions
- Nutella
- Strawberries sliced
- Bananas sliced
- Cinnamon Sugar
- Lemon
- Chocolate melted
- Whipped Cream
- Roasted Hazelnuts
- Toasted Almonds
Savory Topping Suggestions
- Grilled Chicken
- Mushrooms sautéd
- Spinach
- Onions or leeks
- Pesto
- Tomatoes
- Mozzarella
Instructions
- Add milk, eggs, butter, flour, and salt to a blender. Blend until combined, making sure to scrape down any excess flour.1¼ Cups Milk, 1 egg, 1 egg yolk, 1 Tbsp butter, ¾ Cups Flour, Pinch of salt
- Heat a pan on medium low and add enough butter to fully coat the bottom of the pan when melted.
- Pour in about ¼ of the batter, making sure to swirl it around the pan in order to get as thin of a coating as possible. Continue to swirl until all the batter is set and no longer moves.
- Cook for 2-3 minutes or until browned. Run a a rubber spatula around the edges and gently lift a section of the crepe in order to check done-ness.
- Using the widest spatula you have, or an offset icing spatula if you have one, flip the crepe and allow to cook again for 2-3 minutes on the other side or until browned.
- Repeat for the other 3 crepes.
- Add preferred toppings, fold in quarters or thirds, and enjoy!
Notes
- Warm the milk: Melted butter will distribute better throughout the batter if you warm the milk. Make sure to do this with other common breakfast recipes like waffles and pancakes!
- Use a blender: The few instructions that this recipe actually includes say that the batter can be mixed together by hand, but my mom said it needs to be made with a blender so do with that what you will.
- Make your crepes thin: The less batter you use the better. Swirl it around the pan so you get an even thin coating.
- Add your favorite toppings: My favorites are homemade Nutella and strawberries but you can’t go wrong with chocolate, whipped cream, jam, roasted nuts, or even cinnamon sugar.
- Make them savory: Not in the mood for something sweet? Sauté up some mushrooms, leeks, and chicken and make yourself a savory crepe dinner!
