If you’ve always wanted to try making crepes like you get a fancy French restaurant, but were hesitant, or had less than stellar results with crepes in the past, here is a recipe that gives perfect crepes every time! Its truly foolproof, it always works, and its really simple to do!
Crepes are essentially thin French pancakes, however, many countries and cultures have thin pancakes called by different names. Crepes are so easy and versitile, that once you’ve tried this Easy Crepes recipe, you’ll be making crepes for breakfast, lunch and dinner, and dessert – though maybe not all in the same day 🙂
The good news is that you can make a big batch or two, and keep the leftover crepes to use at a later time. Simply stack the crepes with wax paper or foil between each one and wrap the stack in foil. You can store them in the refrigerator for up to 3 days, or freeze (use foil between them if you are going to freeze them) for up to 3 months. To thaw, place the package of crepes in 300°F oven for 10 to 15 minutes.
Recipe tips: You only need about three tablespoons of batter to make each crepe, but I’ve found a 1/4-cup dry measuring cup is the best tool to scoop and pour the batter into the frying pan so the batter covers the bottom and the crepes cook evenly. To grease the pan, you can use butter, oil or cooking spray.
Once the crepes are cooked, pile on your favorite toppings, such as fresh fruit, whipped cream, or even savory options as well. Crepes are a great invitation to get creative with different flavor combinations. Here are some of my favorites:
- Breakfast or dessert: Spread applesauce, sweetened berries or peaches, jelly or jam thinly over each warm crepe; roll up. Sprinkle with powdered sugar. Top these delectable, easy crepes with chocolatey Nutella spread, with or without fruit such as bananas or strawberries. Spread with cream cheese or mascarpone, and top with crushed pineapple.
- For a savory breakfast treat, fill with scrambled eggs and crumbled bacon or sausage, or a little chopped ham and maple syrup.
- For an impressive and luscious dinner, use these easy crepes in manicotti instead of manicotti noodles – they are much easier to fill since you are rolling the crepe around a big dollop of filling, rather than stuffing the filling into a slippery noodle tube – and the crepe is thinner and tastier than the manicotti noodle. Or, shred some cooked chicken and combine with cooked mushrooms, a sprinkle of thyme, and a little mushroom soup to moisten to make a delicious and different chicken dinner – put the filling onto the crepe, roll up and place in a baking dish, pour more mushroom soup over the top and maybe a sprinkle of cheese, and bake until hot. Yum!
There are literally endless ways to use crepes –and with this recipe for Easy Crepes that Always Work, you too can have your own “creperie” (French for a restaurant that serves crepes ) without the expense of a trip to France!
- 1 cup flour
- 2 eggs
- ½ cup milk
- ½ cup water
- ¼ tsp salt
- 2 tbsp butter, melted
- Lightly whisk the eggs in a bowl with a fork. Add milk, water and melted butter to a bowl and stir to combine.
- Add the flour and salt to the wet ingredients and stir to combine. Do not overmix!
- Spray a non-stick 8-inch frying pan with a cooking spray (or lightly coat with oil or butter). Heat the pan over medium-high heat, then add ¼ cup of batter and tilt the pan with circular motion until the batter coats the whole bottom of the pan. Cook the crepe for 2 minutes, or until the bottom is golden-brown. Carefully flip the crepe with a spatula and cook the other side for 1 minute, or until golden-brown. Remove cooked crepe from the frying pan and repeat with remaining batter.