Published on April 07, 2023 These classic Crepes are thin, buttery, light and slightly crisp around the edges. They are made with basic ingredients and easy to make at home. Fill them with your favorite ingredients, savory or sweet, and enjoy for breakfast, brunch, or dessert! If you haven’t had crepes before, they are basically ultra-thin pancakes that can be made with sweet or savory fillings. Our boys call them, “fancy French pancakes.” We love setting out a variety of fun fillings and topping so everyone can customize their own crepes. They are fun to serve for breakfast, brunch, or dessert. We love making them for holidays, special occasions, or just because it’s the weekend.
Ingredients
Crepes sound fancy, but they are made with super basic ingredients.
Butter– melted and cooled to room temperature All-purpose flour Granulated sugar Salt Whole milk– I recommend using whole milk so the crepes are rich in flavor. Water Eggs Vanilla extract– If you are making savory crepes, omit the vanilla.
How to Make Crepes
Crepe batter is easy to whip up, but the batter does need to chill for at least one hour, so make sure you plan ahead. Refrigerating the batter relaxes the gluten and will help create light, airy crepes. I usually make the crepe batter the night before, so when we wake up, the batter is ready to go! It will keep in the fridge for up to 48 hours.
Place all of the ingredients in the blender and blend. It’s as simple as that! When you are ready to cook the crepes, remove the batter from the refrigerator. Give the batter a quick whisk. Heat a 10-inch skillet over medium heat and lightly coat the pan with butter.
When the pan is hot, pour a ¼ cup of batter into the center of the pan, tilting and swirling the pan until batter evenly coats bottom. The batter is supposed to be thin.
Cook until the bottom is set and lightly golden brown, about 1 minute.
Lift one edge with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and speckled with brown spots.
Transfer the cooked crepe to a large plate, making sure it is laid out flat. Continue cooking until the batter is gone, making sure you add more butter to the pan, so they don’t stick.
Sweet Crepes
I am usually team sweet when it comes to crepes. Here are a few of our favorite fillings:
Fruit (berries, bananas, pears, apples) Confectioner’s sugar Whipped cream Nutella Nut Butters Granulated sugar, lemon zest, and lemon juice Cinnamon sugar Salted caramel sauce or hot fudge sauce Jam or lemon curd Toasted coconut Almond slices
Savory Crepes
If you want more of a filling, hearty meal, you can make a savory crepe. They’re absolutely delicious! Try filling with:
Sautéed veggies or roasted veggies Greens Scrambled eggs Thinly sliced meats (turkey, ham, roast beef) Cheese (ricotta, goat, feta, cheddar, brie, Havarti…use your favorite) Cream cheese, smoked salmon, dill, and capers
How to Store
Once cooled, leftover crepes can be kept in the refrigerator for up to three days. Since they’re so thin, I like to place a piece of parchment paper between each crepe to keep them from sticking together. You can also freeze crepes for up to two months. Crepes can be reheated in the oven wrapped in foil or microwaved for just a few seconds until they’re warmed through.
More Sweet Breakfast Recipes
Belgian Waffles Classic French Toast Best Buttermilk Pancakes Cinnamon Rolls Chocolate Chip Pancakes Coffee Cake Lemon Ricotta Pancakes with Blueberry Sauce
Crepes
Nutrition
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