Basic Crepe Recipe

Believe it or not, crepes were the very first thing I ever learned how to cook. After an entire year of my dad making me crepes for breakfast, yes, every single morning for 365 days, I guess he was fed up of making it so handed over the crepe responsibility to me! I still remember I was sitting on the kitchen counter ready to crack the eggs. “one…two…three”, i smashed it on the counter and the egg splattered all over my PJs. But after a few times after, I mastered the crepe recipe at probably the age of 8 years old. So if an 8 year old can make it, I really bet you can too.

I promise, they are a lot easier to make than it seems!! It all comes down to the batter. After you blend everything up, you NEED to let it rest in the fridge for at least 30 minutes. If you don’t do this, you will probably end up blaming me for horrible crepes. Because this batter is super thin, you need to let it rest so that all the gluten develops leaving you with an easier to work with consistency. After you have done this, I will guarantee you the most perfect crepes! A trick my mom taught me is that when you are cooking your crepes, put a little bit of vegetable oil and butter. The butter gives it that amazing color and flavor but the oil allows you to heat the pan at a higher temperature without the butter burning! Now don’t get mad at me if your first crepe comes out like a mess. It will always happen. No matter how many crepe batters you make, your first one will always come out horrible. But please don’t throw it away, just use it as a pre-breakfast snack ;)

My family loves to eat crepes for breakfast. With my sister Ava and me in the kitchen, my family normally gets some super 5 star fancy breakfast. From balsamic chocolate berry to apple walnut compotes to orange suzette, you rarely find us only putting nutella and bananas on our crepes, (although they are just as amazing). Call me crazy but once when we had some leftover chicken curry in the fridge but no naan (kinda like a cross between a bread and tortilla for indians), I actually took some remaining crepes for breakfast and made myself a wrap. Hey it was good ok. So savory or sweet, crepes are the perfect vessel for anything you put in it or just plain by themselves

Basic Crepe Recipe print

Makes 8 - 10 crepes
Ingredients: 

• 1 cup all purpose flour
• ¾  cups milk (any kind)
• ¾  cups water
• 2 tbsp  + 1 tbsp butter, unsalted
• ½ tsp salt
• 2 tbsp granulated sugar
• 2 eggs
• 1 tbsp canola oil

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Directions: 
    In a measuring cup or bowl, mix your water, milk and 2 tbsp butter. Microwave this for 90 seconds until warmed and butter is melted (this is how I learned to make crepes so I will always follow this method). In your mixing bowl or blender, mix your flour, egg, salt and sugar until loosely combined. If using a blender, turn it on the lowest setting and slowly stream in your milk, water, butter mixture. If using a bowl and whisk, do the same making sure the liquid is combined before adding the rest. This method of adding in the liquid into the dry ingredients (versus dry into wet) prevents flour clumps. Once all the liquid is in, make sure everything is mixed thoroughly; if using a blender check for any pasty flour bits near the blades that didn’t get blended in. Chill in the fridge for 30 minutes. 

    If you have a crepe or a thin even surfaced pan, this is the time to use that. If not, use whatever nonstick pan you have. Melt your remaining butter and oil in a small bowl. Heat your pan on medium high heat. Using a pastry brush, brush the pan with this butter, oil mixture. Pour in a ⅓ cup of your batter into the center of the pan while swirling the pan to spread the batter into a circle. Refer to the photos above for a mini tutorial. Let it cook for 60 - 90 seconds depending on how browned you want it. Flip it using a fish spatula, any spatula you have or your fingers. Slowly loosen the sides before flipping --- expect your first crepe not to work out. Let the other side cook for 60 seconds more before transferring to a plate. Finish off making the rest of your crepes or save the batter for later. 

    Serve crepes with fresh fruit and whipped cream, Nutella, lemon juice and sugar, jam or make a savory crepe with smoked salmon and goat cheese, cured meats and cheese...or eat the crepe as is --- any way will be amazing.