This is a pretty versatile recipe. You can make sweet and savory dishes with crepes. If you are going to be using this for both, you should use the savory recipe. However is you will be making sweet crepes, for either breakfast or dessert, use the sweet crepe recipe.
Another thing that makes this versatile is the fillings. I made an egg scramble to fill one crepe and then banana and nutella to fill another. My daughter filled hers with a strawberry cream cheese filling, but you can pretty much fill it with whatever you like.
You can also make them into different shapes. You can stuff them like burritos, you can fold them into triangles, you can roll them into spirals for appetizers. You can even stack them into a cake; it’s called mille crepes because it has about a million layers, not really, but it does take a couple of batches of batter to make one.
2 large eggs
1 cup whole milk
1/3 cup water or (I just used 1 1/3 cup 1% milk)
1 cup all-purpose flour
1/4 tsp salt
2 T butter, melted, plus more for coating the pan
- In a blender or food processor, blend the eggs, milk, water, flour, salt, and the melted butter for 5 seconds.
- Stir down and repeat if necessary.
- If mixing by hand, sift the flour and mix in the salt.
- Whisk the eggs and add the rest of the wet ingredients. Stir into the flour and add the butter. Mix completely.
- Whichever way you mix the batter, you must let it rest in the refrigerator for at least an hour and up to 24 hours.
- After resting, if the batter has separated, stir gently.
- Heat a seasoned 6 or 7 inch non-stick crepe pan over medium-high heat. To make the larger size crepes picture below use a 9 or 10 inch pan. Coat the pan lightly with butter.
- Pour in about 1/4 cup batter for the smaller size and 1/2 cup for the large size and swirl around the pan. Loosen the edges with a rubber spatula and make sure it isn’t sticking on the bottom. Flip it if you can by tossing it, or use a spatula or finger to turn it. The top will start looking dry. (about 1 minute) After turning cook about 15 seconds just to make sure there is no doughy spots.
- Flip onto a plate with a tea towel, and repeat until all the batter is gone.
- Use immediately, but to store any left overs in a plastic bag and refrigerate for 3 days or freeze up to 2 months.
To make dessert crepes add 2 T sugar, 1 tsp vanilla and omit the salt. All other directions are the same.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.