Hey you guys!! Hope this Crêpe recipe post finds you having had a wonderful Easter celebration. Whether you were up to your bunny ears in eggs, baskets, candy, family and food, or just relaxed and had a quiet Sunday. Both are equally wonderful. My Sunday was full of the craziness that goes with holidays. And I wouldn’t have it any other way. And speaking of holidays, that is typically when we have crepes for breakfast or a special holiday. Not sure why that is?! With a little forethought, they are not only delicious but easy. And not terrible for you. Unless you’re cutting carbs, and sugars… and…. okay, we aren’t going down that path! I am reiterating, they are not terrible for you!
Again, these are pretty simple to make. Just make sure you read all directions first. You might not want to read this blog post in its entirety, but the directions you should. Like, the fact that you make the batter pretty quickly, but the batter also needs to rest for at least an hour. Why? I don’t know if I have the exact reason why, other than because my mom said so. Haha… pretty sure she said something about it pouring better. I apparently did NOT listen to her. Sorry Mom! Just let it rest. Also, this is great to prepare the night before. Pull it out first thing, and then make the crêpes. Easy peasy!
You really just put all the ingredients in a mixing bowl and mix, or you can use a blender. It’s that easy! Just up to you if you want to wash more dishes or not. I spend half my life doing dishes, so I really do try to cut it down where I can. And save water! I still think that water conservation is a thing.
So really the only tricky, if that’s the work we are going to use, part is when you pour the batter into the pan and cook your crêpes. Just know the first one will not be perfect. And if you’re like me, neither will the following 4 or 5, haha. But they still are edible and delicious. Just remember, practice makes perfect. Each crepe shouldn’t take you longer than 30 seconds to a min to cook. So if it is taking you longer than that, you need to turn the heat up. Just do it a little bit at a time to figure out. You don’t want them crunchy or too thick. If comparing them to something, they are a little thinner and softer than a tortilla.
When I make crêpes. Prep is more than half the work. Get everything ready to before you start cooking them. This is what my setup looks like.
I pre-tear my wax paper. Remember these cook quick and you have to flip, you don’t have time to tear after each one. I tear about 15 ahead of time. And usually I keep these for next time. I store them in a ziplock bag and freeze them and pull them out the next time I am making them. I had to cut all new ones this time because our fridge AND freezer broke!!! (UGH!! That was not a fun project or expense! Still crying…) so when we were throwing food away, those went too.
Get your pan preheated. Our temp is med-high. All stoves cook different, so you’re going to have to see what works for you. Your first side should cook about 15 seconds and release from pan and slide around easy so you can flip. I butter my pan after each crepe. I find it releases better and I don’t mind butter =) I LOVE it actually, haha. I will let you know later in life if that ever doesn’t serve me well. Until then, BUTTER!!
Okay, after you butter pan, pour batter, cook, flip and remove, place it on wax paper and repeat the process until the batter is gone. Easy enough! There are two ways to go about this. You can make them all ahead of time and then eat them as a family. Or you can make them and have everyone grab them as you make them and eat them hot. Your choice. We do both. Just depends on if I want to stand there and chat with the family or sit down.
I can’t wait for you to make them!! And PLEASE let me know how you like the recipe, if you have any tips, and of course, HOW YOU EAT THEM?! Our typical is with this Sweet Cream filling and Berries and dusted with powdered sugar. One daughter doesn’t like the spread so she just eats it with berries. I have eaten them with lemon juice and powdered sugar, PB&J, banana, hazelnut spread. OR you can go the complete opposite of sweet and do savory. I’ve done eggs, with spinach, mushrooms, onions and cheese. So good! So again, let me know. Comment below, take a photo and tag me in it! But at the very least ENJOY!! <3
Happy Creping ~ Jeanne
- 4 eggs
- 2 1/4 cups milk
- 1/8 tsp salt
- 1 tbsp granulated sugar
- 1/4 cup melted butter
- 2 cups flour
- extra melted butter for pan to cook crepes
- Place all ingredients in mixing bowl and mix until the batter is lump free.You can also put all ingredients in a blender and pulse or blitz until smooth and lump free
- Let set for about 1 hour
- Place a nonstick or cast iron skillet over medium-high heat. Let the pan preheat.Have some melted butter in a small bowl to use on bottom of pan to cook crepes. Use melted butter (or oil) to coat the bottom of the pan.Using a 3/4 measuring cup, scoop some batter and pour in the center of the hot pan. Tilting the pan around in a circle to spread the batter into a thin layer pancake. This makes us about an 8 inch crepe. The amount of batter you use, depends on the size of the pan and how big or small you would like to make your crepes. *Don't get frustrated, this takes a few crepes to figure out your process. Your batter is fairly runny and thin, so spreading it around isn't too difficult. After about 20 seconds or so the batter goes from a "wet" look to a "matte" look and the bottom should be only slightly browned. That is the time you're ready to flip over. Then cook for another 10-15 seconds. As long as your pan is hot enough and you have enough butter this is very easy. You don't want your pan too hot, but hot enough that this process doesn't take very long either. Now repeat the process: butter, batter, flipNote: you don't have to butter your pan "every" time, but at least every 3. I do everytime, because well... why not!I find using wax paper to put on top of each crepe helps cook them all at once and they don't stick together. Or serve immediately.
- Top with your favorite toppings! Here is what we have done: Berries and cream cheese filling, lemon juice and powdered sugar, peanut butter and jelly, hazelnut spread and bananas... the possibilities are endless!
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