Homemade Crepes

Ultra thin and delicate homemade Crepes are all you need for a pampered breakfast at home! They’re ready for your choice of sweet and savoury fillings and toppings. Made with a few basic ingredients easily available at home.

Have you ever made these before? Super easy and quick to make, Crepes make a great breakfast or light dinner. But first –

What are Crepes?

A crêpe or crepe is a very thin type of pancake, made without any leavener, that originated in France. Though they’re usually a breakfast option, crepes are welcome any time of day including dinner or dessert. They are usually in two varieties – sweet and savoury. Filled with anything from whipped cream and berries to meats, sauce, and vegetables. Crepes are popular because of its versatility. They can be had rolled up or folded, you can stuff and top them with virtually anything.

TIPS for the Perfect Homemade Crepes (!!!)

1. Chill the batter – It is essential to chill the batter for AT LEAST 15-30 minutes and upto 1 day. Chilling the batter enhances the flavour and most importantly helps the flour hydrate.
2. Butter the pan – Between each crepe grab a stick of butter and coat the pan before pouring in batter. This gives the crepes delicious and crispy edges.
3. Twirl the pan – Pour the batter to the center of the hot buttered skillet/pan. Lift the pan right after pouring and twirl it so the batter stretches as far as it can go. This ensures the crepes are thin. The thinner the crepe the better the texture.

How to Make Crepes Ahead of Time

You can make the crepe batter up to 1 day in advance. Seal tightly and store in a mixing bowl or airtight container, then prepare crepes the next day. Crepes are best enjoyed right away, but you can make a batch and store in the refrigerator for up to 1-2 days. Reheat in the microwave.

Crepe Fillings and Toppings

Crepes are like a blank canvas, you can add sweet or savoury toppings or fillings. Some inspiration –

1. Nutella and sliced Banana
2. Berries and honey
3. Whipped cream
4. Strawberry Sauce
5. Pastry Cream
6. Chocolate Ganache
7. Peanut butter (Try Homemade Peanut butter)
8. Grated Cheese and Ham with herbs.
9. Cream Cheese and Strawberry/Blueberry Sauce (Try Homemade Cream Cheese)
10. Mozzarella, Basil, & Sliced Tomato
11. Cooked down Mushroom, Spinach and Cheese

Savory Crepes: The recipe as written will work for savory crepes, but I usually leave out the vanilla extract and add a pinch of freshly ground black pepper. Feel free to add a Tsp of your favorite dried herb to the batter, too.

Like this recipe? Also try a few to go with Crepes-

• HOMEMADE Cream Cheese
• 5 Minute Best Homemade Peanut Butter
• Homemade Sour Cream
• Homemade Hot Chocolate Mix

Some more recipes to try –

Chocolate Banana Loaf Cake

Finnish Pulla Cardamom Buns

Coffee Cardamom Chiffon Cakes

Lemon Blueberry Bundt Cake

Whole Wheat Hokkaido Milk Bread

Homemade Crepes

Recipe by thecrumbstoriesCourse: Breakfast, DessertCuisine: French

Servings

8

servings

Prep time

40

minutes

Cooking time

20

minutes

This basic crepe recipe is perfect for your favorite crepe fillings and toppings. Made with a few basic ingredients easily available at home.

Ingredients

• 3 Medium Eggs

• 1 tbsp Sugar

• 1/8 tsp Salt

• 3 tbsp All Purpose Flour/ Whole Wheat Flour

• 1 tbsp Butter, Melted, plus more for pan

• 5 tbsp Whole Milk

• 1/2 tsp Vanilla Essense

Directions

• Melt 1 tbsp of butter in a microwave or on the stove. Cool for 4-5 mins.
• In a bowl, beat eggs with sugar and salt. Add cooled melted butter and beat well.
• Pour the milk in and add sifted flour into the egg mixture and mix till no lumps are found. Chill the batter for at least 15-30 minutes, or up to 1 day.
• Heat a non stick skillet and grease the with some butter.
• Once the skillet is hot, pour 2-3 tbsp of the prepared batter of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for about 1 minute, then flip as soon as the bottom is set and slightly golden.
• Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.
• Fill the crepes. They’re great warm, but taste good at room temperature too. See my filling suggestions above this recipe or my recipe notes below. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling.
• You could also drizzle with your favourite toppings.

Notes

• Make Ahead Instructions: Crepe batter can be made the night before. Pour into a mixing bowl and cover tightly, then prepare crepes the next day as per instructions mentioned above.
• Savory Crepes: The recipe as written will work for savory crepes, but I usually leave out the vanilla extract and add a pinch of freshly ground black pepper. Feel free to add a Tsp of your favorite dried herb to the batter, too.

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