Crepes Recipe

Course Appetizer, Breakfast, Dessert

Cuisine American, French Inspired, Southern

Keyword crepes-recipe, easy-crepes-recipe

Prep Time 5

Cook Time 5

Chill time 1

Total Time 1 10

Servings servings (may vary)

Calories 110kcal

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)
Brush an 8 inch non stick skillet with vegetable oil over medium high heat. Pour 1/4 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.

Flour: You can make crepes using almond flour or gluten free flour. Please note that the liquid will have to be adjusted. The crepes won't be quite as delicate when swapping out the flour for a nut based flour.

Flavorings: You could use lemon extract or almond extract in place of vanilla.

Savory Fillings: Chicken salad, eggs, sauteed mushrooms and spinach with a dollop of ricotta cheese.

Sweet Crepes: Whipped cream, pudding, lemon curd or lime curd, peanut butter and bananas, fresh strawberries and blueberries. You can also spread the crepe with a thin layer of nutella before topping with fresh fruit or a drizzle of strawberry sauce.