This easy Crepes Recipe is a simple indulgence that everyone loves. You can fill them with pastry cream, whipped cream or serve them dusted simply with powdered sugar and fresh berries then finish with a drizzle of melted chocolate.
Easy Crepes Recipe
Crepes are really just type of thin pancake. I love them for so many reasons especially since they can be filled with savory ingredients or served for breakfast, brunch or dessert. Crepes date back to the Brittany France when in the 13th century they are believed by food historians to have been created out of a mistake. A mighty tasty mistake indeed they remain popular all over the world and equally beloved here in the South.
How to Make the Best Crepes Recipe
- Ingredients you'll need to make homemade Crepes: All purpose flour, milk, water, vanilla extract, granulated sugar, melted butter, large eggs and vegetable oil or melted butter for frying.
- Kitchen gadgets you'll need: an 8 inch non stick skillet or crepe pan, a stand blender, small bowl to melt the butter and measuring cups and spoons.
- Why use a blender to make the crepe batter? It processes the ingredients so beautifully and is my go-to method for making it. That said, you could of course whip the batter by hand using a whisk or a hand mixer. The key is to make it as smooth as possible.
- You can use melted butter or vegetable oil for frying crepes. You could use cooking spray, but it tends to burn around the edges a bit. You can avoid this by monitoring the heat while frying, if that's your choice.
- Crepes are delicate by their very nature. When frying them it literally takes seconds to a minute for each side to brown. Look for bubbles to form in the batter just as you might see when making pancakes and gently lift the edges to check for browning before flipping over.
- Fill crepes with whipped cream and fresh berries,lemon curd, chicken salad or scrambled eggs and sausage or cooked and crumbled bacon for breakfast.
- Store crepes between pieces of wax paper in a large Ziploc bag chilled in the refrigerator for 2-3 days or freeze for up to 3 months. Thaw frozen crepes overnight in the refrigerator or at room temperature for a couple of hours.
More Southern Style Pancakes and Sweets Recipes to Make
I've been known to make pancakes for supper as often, if not more often, than I make them for breakfast. Mornings are hectic and sometimes grab-n-go wins the day. If you love pancakes, more recipes you may like to try:
- Caramel Apple Dutch Baby is made in the oven.
- Pumpkin Pancakes with Maple Butter.
- Oatmeal Chocolate Chip Pancakes combine two flavors into one.
- Red Velvet Pancakes drizzled with a cream cheese glaze.
- Snickerdoodle Pancakes with a Vanilla Cream Glaze that takes them over the top.
- Gluten Free Blackberry Pancakes from Bakerita.
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- 1 cup whole milk
- ⅓ cup water
- 3 tablespoon salted butter melted
- 2 teaspoon pure vanilla extract
- 1 ¼ cup all purpose flour
- 1 ½ tablespoon granulated sugar
- 3 large eggs
- vegetable oil or melted butter to brush the pan for frying
- Place milk, water, butter, vanilla, flour, sugar and eggs into a stand blender. Blend on medium-high speed until fully combined and smooth.
- Chill for at least 1 hour up to 2 days. (Stir gently before using)
- To make: Brush an 8 inch non stick skillet with vegetable oil over medium high heat. Pour ¼ cup batter into center of pan, swirling to coat.
- Cook for 1 minute. Loosen the edge and flip cooking for 30 seconds to 1 minute. Repeat until all crepes are made.
- Serve dusted with powdered sugar drizzled with chocolate syrup and topped with whipped cream and fresh mixed berries.
Hi, dear Melissa!
This is a delicious dessert. Please try this: coat the crepes with sweetened, grounded walnut one after the other, putting them all over each other (you need 15-20 crepes). Cover with melted chocolate, sprinkle a little walnut, decorate with whipped cream, cut the “cake” into 6 triangles. This is some kind of “Gundel palacsinta” – an old Hungarian recipe, - I’m writing you from Transylvania (Romania).
I’m glad to read everything you write, thank you a lot.
Hi Maxim, that sounds like an amazing use for crepes. Thanks so much for visiting!