Everyone needs a good and easy crepe recipe at the ready! They seem very intimidating to make which is understandable but with a simple recipe like this and a little patience you can have a delicious stack of crepes in no time. The pan tilt is very easy to learn and everyone knows your first crepe is always just for practice.
It’s as simple as mixing all of your ingredients together to form a batter, letting the batter rest, and then swirling the batter on a nonstick pan. You can fill these delicious crepes with a wide variety of fillings. You can go sweet with fresh fruit, whipped cream and fruits. Our make them savoury with a cheese sauce or meats.
Ingredients:
- 4 large eggs
- 1 cup whole milk + 1-2 Tbsp if batter is too thick
- 1/2 teaspoon salt
- 1/2 tablespoon granulated sugar (this will add a slight sweetness and help make the crepes more tender. Feel free to adjust based on your preferences)
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter , divided, for pan (cooking spray can be used but butter lends a much better flavour)
Tips & Tricks:
- Crepe Pan: You do not need a crepe pan to make this recipe, just make sure you have a good nonstick pan.
- Cooking: Cook over medium heat. If the pan is too hot the crepes will burn and if the pan is too low it will take a long time.
- Storage: If you have any leftover crepes stack them with pieces of parchment paper in between to prevent sticking. These will last for 3 days in the fridge or up to 2 months in the freezer. When defrosting them, thaw on a rack before gently peeling apart. To reheat, microwave each crepe for about 15 seconds each.
What to fill your crepes with?
- Cheese sauce and meat
- Fresh fruit and whipped cream
- A little bit of your favourite jam
- Lemon curd
- Caramelized bananas
- Scrambled eggs and cheese
- Chocolate sauce
This recipe was inspired by the crepes that Atlas made for Lily in It Ends With Us by Colleen Hoover. The book specifies that they were served along side oranges and strawberries.
Basic Crepés
Course: BreakfastCuisine: FrenchDifficulty: MediumKeep the screen of your device on
10
servings5
minutes20
minutes132
kcal40
minutesEveryone needs a good and easy crepe recipe at the ready! Make them sweet or savoury but either way they are sure to be delicious.
Ingredients
4 large eggs
1 cup whole milk + 1-2 Tbsp if batter is too thick
1/2 teaspoon salt
1/2 tablespoon granulated sugar
1 cup all-purpose flour
4 tablespoons unsalted butter , divided, for pan
Directions
- In a medium bowl, whisk together all of the eggs and milk. Once they are well mixed whisk in the salt, sugar, and flour. Make sure that no lumps remain; set batter aside to rest for 20 minutes (don’t skip this step!) Whisk once more before cooking.
- Warm up a nonstick 10-inch pan over medium heat. Melt about 1 teaspoon of butter (if you have a very good or new nonstick pan the butter is not necessary but will add a nice flavour); when it starts to foam, ladle in 1/4 cup of batter in the centre of the pan.
- Quickly lift the pan from the burner and swirl it so the batter coats the bottom of the pan making a nice round fully filled circle. Replace the pan on the burner and cook the crepe until the batter is just set and the underside is lightly golden, about 1 minute. (If your batter is not spreading quick enough add an extra tbsp or 2 of milk to loosen it slightly).
- Using a spatula or your fingers, loosen the sides of the crepe and gently flip in the pan; cook for another 45 seconds.
- Transfer cooked crepes to a plate. Repeat until all batter is gone.
- Roll up or fold into quarters.
- Serve immediately with whipped cream on top, cheese and meat, or a sprinkling of cinnamon and sugar! Enjoy!
Notes
- Nutrition Facts: Serving Size: 1, Calories 132, Total Fat 7.5g (10% Daily Value), Saturated Fat 4g (20% Daily Value), Cholesterol 89mg (30% Daily Value), Sodium 187mg (8% Daily Value), Carbohydrate 11.4g (11% Daily Value), Dietary Fiber 0.3g (1% Daily Value), Sugars 2.1g, Protein 4.7g
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