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 ;)
Shoutout to my dad for the perfect swirl photo!
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 (click title for printable PDF recipe)
1 ¾ cups all purpose flour
1 cup whole milk
1 cup water
2 tbsp unsalted butter
1 tbsp sugar
1 tsp vanilla extract (leave out if making savory crepe)
½ tsp salt
extra butter and oil for pan
In a microwave safe bowl, heat milk and butter for 90 seconds until butter has melted. Blend everything together in blender or mix with a whisk until no lumps are present. Let rest in the fridge for at least 30 minutes! Take out and stir.
In a non-stick pan, take a little bit of the butter and oil and heat until golden brown. On medium heat, pour 1/4-1/3 cup of the batter, depending on the size of your pan, into the center, and swirl around until it coats the bottom. Take a spatula and lift up the sides of the crepe and check to see if golden brown on the bottom, should take 2 minutes. Flip and brown for 1 more minute on the other side. (don’t fret if the first crepe doesn’t come out right, the rest will be fine!)
Serve with any sweet (fruits or jams) or savory (deli meats, cheese, eggs) fillings, fold or roll and enjoy!
Follow My Social Media!
Hello! Welcome to my little baby aka my food page where I funnel all my foodie fueled creativity into recipes and photos. My name, if you haven't guessed already, is Rachel and I am a 2nd year Statistics major at Cal Poly San Luis Obispo. Want to learn more about me? Click here!