How To Make Homemade Crêpes

How To Make Homemade Crêpes

Crêpes are fun treat to make for breakfast, lunch or dessert. Add your favorite toppings and filling! 

We love to make crêpes on late Sunday morning for brunch! We always have a blast making them with our friends and family.

Lately we’ve been trying to make more recipes that flit our spirits. That excite us and bring good memories to mind.

Where did crêpes originate?

Crêpes originated in a France. Like all delicious things, it was made by mistake in the early 14th century. Legend has it that a house wife spilled some thin porridge on a hot stove……after that everything was history!

Crêpes were originally made at dinner time. People would stuff them with eggs, meats, cheese and many other ingredients.

Over time the identity of the crêpe began to change, as more and more people made them. They turned more into breakfast and dessert treats. Crêpes are truly beautiful! The possibilities are endless.

Instructions

In a large bowl beat eggs with a whisk or hand mixer. Then add milk and water, mix until well combined. Slowly add flour, whisking it until it becomes one with the liquids. Lastly, add butter and vanilla (optional.)

Heat a medium sized non-stick pan (suggested heat, medium or high medium.) Add cooking spray or butter to coat. Pour 1/4 cup-1/2 cup of batter into the center of the pan and then swirl to spread evenly. Cook for 30 seconds to a minute and then flip to the other side to cook for a few additional seconds. Lay crepes on a flat surface to cool off.

Then add favorite filling in the center. To wrap: start at one end of the crepe and gently roll/fold. 

Top with powdered sugar, syrup, and/or whipped cream (optional.)

Enjoy!

Notes: Before cooking crepes make sure pan in well heated. As you can see in this video the first two crepes weren’t as “perfect” as the ones made after those. That is because the pan had time to heat up!

Want less bubbly crepes? Store batter in fridge for an hour before using. You can leave batter in fridge up to 48 hours. When you are ready to use it. Give it a few whisks. Then you’re ready to go.

How To Make Homemade Crêpes

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast, Dessert, Main Course
Cuisine American, French
Servings 6

Ingredients
  

Crêpe Batter

  • 2 large eggs
  • 3/4 cup milk of choice
  • 1/2 cup water
  • 1 cup flour of choice all-purpose, gluten free, pancake mix
  • 3 tbsp melted butter or vegetable oil Earth Balance Butter
  • 1 tsp vanilla extract optional

Toppings & Filling Ideas

  • fresh strawberries
  • bananas
  • hazelnut spread or peanut butter
  • egg whites
  • spinach

Instructions
 

  • In a large bowl beat eggs with a whisk or hand mixer. Then add milk and water, mix until well combined. Slowly add flour, whisking it until it becomes one with the liquids. Lastly, add butter and vanilla (optional.)
  • Heat a medium sized non-stick pan (suggested heat; medium or high medium.) Add cooking spray or butter to coat. Pour 1/4 cup-1/2 cup of batter into the center of the pan and then swirl to spread evenly. Cook for 30 seconds to a minute and then flip to the other side to cook for a few additional seconds. Lay crepes on a flat surface to cool off.
  • Then add favorite filling in the center. To wrap: start at one end of the crêpe and gently roll/fold. 
  • Top with powdered sugar, syrup, and/or whipped cream (optional.) Or any of your favorite toppings and fillings!
  • Enjoy!



2 thoughts on “How To Make Homemade Crêpes”

  • Absolutely love crepes, my mom always used to prepare them when we were kids, such a delicious dessert 🙂

Leave a Reply