How To Make Crepes

Crepes can be enjoyed for breakfast, lunch, or dinner. Whether you’re looking for a sweet or savory treat, this recipe is sure to impress.

Are you tired of the same old breakfast routine? Why not mix things up with some delicious and versatile crepes? Not only are they easy to make, but they can be filled with sweet or savory ingredients for a truly customizable meal. In this post, we’ll go over all the steps along with tips for storing, filling ideas, and even how to make this recipe ahead of time.

Let’s talk about crepes, the thin and delicate pancakes that make us feel fancy and French! These delightful treats have been around since the 13th century and were originally called galettes (which sounds like a fancy way of saying pancake, if you ask us).

Traditionally, crepes were served with sweet or savory fillings. However, nowadays you can let your imagination run wild and create all sorts of delicious combos. And if you ever find yourself in France on February 2nd, you’ll get to experience the ultimate crepe celebration: La Chandeleur!

But you don’t have to go all the way to France to enjoy French crêpes. You can make sweet and savory crepe recipes right in your own kitchen with just a few simple ingredients. And the best part? You can fill them with pretty much anything your heart desires.

Be sure to check out my Fried Apples as a great filling for crepes! You can also add Whipped Cream from Scratch (Chantilly Cream Recipe)!

Ingredients for Crepes

• All-purpose flour
• Eggs
• Milk
• Water
• Salt
• Melted unsalted butter

Crepe Filling Ideas

Sweet:

• Whipped cream
• Fresh fruit
• Nutella
• Maple syrup

Savory:

• Cheese
• Ham
• Bacon
• Scrambled eggs

How To Make Crepes

1. Make the batter: Whisk the flour, eggs, milk, water, salt, and melted butter in a large bowl until a smooth batter forms. Let the batter sit at room temperature for at least 30 minutes or up to an hour.
2. Heat a pan: Heat a non-stick pan over medium heat. Lightly coat the pan with cooking spray or a small amount of oil or butter. Let the butter melt, swirling it around the pan.
3. Cook the crepes: Pour about 1/4 cup of the batter into the center of the pan. Swirl it around to evenly distribute the batter to the edges. Cook the crepe until the edges are light brown and the batter sets. Then, flip, and continue to cook similar to how you prepare pancakes.
4. Repeat: Gently remove the crepe from the pan with a spatula, and transfer it to a plate. Repeat the process with the remaining batter.
5. Enjoy: Fill with your favorite filling, and serve!

Tips and Tricks for Making Perfect Crepes

• The pan: Use a non-stick pan or a well-seasoned cast iron pan to make the crepes. The pan should be hot, but not so hot that the batter burns immediately. You can test the temperature by sprinkling a few drops of water on the pan. If the water sizzles and evaporates immediately, the pan is ready.
• The first crepe: The first crepe is usually a “test” crepe and often turns out less than perfect. Don’t worry, the pan will get hotter as you continue to cook, and the crepes will get better.
• The right amount of batter: Pour a small amount of batter into the center of the pan. Then, quickly swirl the pan to evenly coat the bottom with a thin layer of batter. You should use about two to three tablespoons of batter for each crepe, but this will vary depending on the size of your pan.
• Cook evenly: Cook the crepe for about one to two minutes on each side. The edges will start to brown and the center will set. Use a spatula to gently flip the crepe and cook the other side.
• Keep the crepes warm: As you make each crepe, place it on a plate and cover it with aluminum foil to keep it warm. This will prevent the crepes from drying out and allow you to assemble the dish easily.
• Customize the batter: You can add flavor to the batter by adding vanilla extract, sugar, lemon zest, or spices like cinnamon. You can also use flavored liquids like coffee, coconut milk, or fruit juice in place of some of the milk.

These tips should help you make delicious, perfectly cooked crepes every time!

How to Store and Reheat Homemade Crepes

Making crepes ahead of time is a great idea if you’re planning a big breakfast or brunch and want to save time in the morning.

To do so, prepare the batter, and cook the crepes as normal. Then, allow them to cool completely, and transfer them to a zip-top bag or airtight container. They will stay fresh in the fridge for up to two to three days.

Or, you can freeze crepes for up to two months. Wrap each crepe in plastic wrap or aluminum foil, and transfer them to a sealable bag.

Thaw leftovers in the fridge overnight. Then, reheat them in a warm, non-stick pan over medium heat for about 30 seconds on each side. Or, wrap individual crepes in foil, and warm them in the oven on low heat for about ten to fifteen minutes.

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