Crepe Recipe Easy

EASY CREPES RECIPE! Crepes may sound difficult, but they are actually quite simple to make! These thin, flat pancake-like confections are sweet and buttery and can be folded around any number of your favorite fillings — both sweet and savory!

Looking for some sweet crepes filling ideas? You’ll go bananas for my caramelized banana crepe filling (see what I did there?) and my blueberry crepe filling is the ultimate sweet and fluffy filling for breakfast or dessert crepes!

If you think back to my German Pancake recipe, you’ll remember that it was a really fluffy, thick, flavorful pancake. Also referred to as “Dutch babies,” “hootenanny,” or, if you’re my kids “patty cakes” (which is so adorable, I think whoever names foods should officially change the name), these are always a big hit at our house.

But maybe not everyone is into the thick kind of pancakes. I get it. To those people I offer the complete, total, polar opposite of a German pancake: a crepe. Crepes are the thinnest pancake you can get without being completely see-through, yet still considered part of the pancake family. The best thing about crepes is that you can fill them with literally anything. Jams, jellies, nut butters, chocolate, lemon curd, fruit, caramel, berries, yogurt, toy trucks…seriously anything! So when you’ve grown tired of the same-old, same-old pancake recipe, try your hand at easy crepes!

Basic Crêpes

These crêpes are buttery and just sweet enough to caramelize lightly in the pan without tasting cloying, perfect for pairing with anything.

Prep: 10min

Total: 1h30min

Yield: 8 serving(s)

Nutrition Facts: calories 144 Calories, Fat 7 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 62 mg, Sodium 152 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 5 g, Protein 4 g

Ingredients:

• 2 large eggs, room temperature
• 1 1/4 c. (280 mL) whole milk, room temperature
• 1 c. (120 g.) all-purpose flour
• 4 tsp. granulated sugar
• 1/2 tsp. kosher salt
• 3 tbsp. unsalted butter, melted, cooled, plus 1/2 tsp. cold unsalted butter
• Berries and powdered sugar, for serving (optional)

Instruction:

1. In a blender, mix eggs, milk, flour, granulated sugar, salt, and 3 tablespoons melted butter until smooth, about 1 minute. Cover and refrigerate at least 1 hour or up to 2 days.
2. Preheat a 9” nonstick skillet over medium heat.
3. Melt ½ teaspoon cold butter in preheated pan. Reduce heat to medium-low. Briefly whisk batter, then pour ¼ cup into center of pan, lifting pan off heat and slightly tilting in a circular motion to help batter spread into an even circle. Cook until top is set and bottom is golden brown, about 45 seconds. Flip and cook on second side until cooked through, about 45 seconds more.
4. Using spatula, fold crêpe into quarters. Transfer to plate. Repeat with remaining batter to create a total of 8 crêpes. Serve with berries and powdered sugar, if desired.
5. Make Ahead: Transfer crêpes from skillet to parchment-lined cooling rack. Cool completely, then stack between sheets of parchment and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Basic Crepes

Crepes are one of those versatile foods you can make for any occasion. If you’re new to the world of crepes, it’s time to see what you’ve been missing. We’ll teach you how to make crepes of all sorts, and it all starts with 5 ingredients. This simple crepe recipe yields a stack of 20 thin, delicious crepes that are the perfect blank canvas for any sweet or savory filling you can dream up, from mushroom and Swiss, to hazelnut spread and raspberries. Give these easy crepes a shot and see what style your family loves the most!

Prep: 30min

Total: 30min

Yield: 20

Serving Size: 1 Crepe

Nutrition Facts: calories 60 , Carbohydrate 6 g, Cholesterol 40 mg, Fat 1/2 , Fiber 0 g, Protein 2 g, Saturated Fat 1 1/2 g, servingSize 1 Crepe, Sodium 30 mg, Sugar 0 g, Trans Fat 0 g

Ingredients:

• 4 eggs
• 1 1/3 cups milk
• 2 tablespoons butter, melted, or oil
• 1 cup all-purpose flour
• 1/2 teaspoon salt, if desired

Instruction:

1. In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil.
3. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.

Easy Crepes Recipe

Crepes may sound difficult, but they are actually quite simple to make! These thin, flat pancake-like confections are sweet and buttery and can be folded around any number of your favorite fillings — both sweet and savory!

Prep: 10min

Total: 20min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 102 kcal, Carbohydrate 13 g, Protein 3 g, Fat 4 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 43 mg, Sodium 194 mg, Fiber 1 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 1 cup flour (spooned and leveled)
• 1 ¼ cups milk
• 3 large eggs
• 4 tablespoons granulated sugar
• ¾ teaspoon salt
• 2 tablespoons butter (melted)
• 1 teaspoon vanilla
• butter (for cooking)

Instruction:

1. Whisk together flour, milk, eggs, sugar, salt, melted butter, and vanilla until mixture starts to get frothy on the top.
2. Grease a small-medium skillet (about 8-10 inches) with butter set to medium-low heat. Pour 1/4 cup of batter into the center of the pan. Immediately lift the pan off of the heat and tilt the pan to allow the batter to fill the entire bottom of the pan.
3. Return pan to heat and cook for 30-60 seconds. Use a spatula to gently flip the crepe and cook another minute or so on the other side until golden. Remove from heat, cover to keep warm and repeat with remaining batter.

Crepe Recipe

The best crepe recipe to make for any occasion and completely delicious! These crepes is they are super easy and can be made right in your blender. Not only are they great for breakfast, but dessert too!

Prep: 5min

Total: 40min

Yield: 14

Serving Size: 1 crepe

Nutrition Facts: calories 107 kcal, Carbohydrate 13 g, Protein 4 g, Fat 4 g, Saturated Fat 2 g, Cholesterol 55 mg, Sodium 137 mg, Fiber 1 g, Sugar 3 g, servingSize 1 crepe

Ingredients:

• 2 cups milk (, I use 2%)
• 4 large eggs
• 3 Tablespoons unsalted butter (, melted and slightly cooled)
• 1 Tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt or table salt
• 1 1/2 cups all-purpose flour (, sifted if desired)

Instruction:

1. In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour 15 to 20 seconds, or until batter is smooth. You could also whisk in a bowl. Refrigerate at least 30 minutes, or overnight.
2. Heat an 8-inch frying pan over medium-low heat. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.
3. Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

Basic French Crepes Recipe – Crepe Batter just in a minute… || Easy CookBook

FAQ

What is the secret to great crepes?

• Refrigerate the batter for at least one hour. Gluten, a cross-linked chain of two proteins, forms when wheat flour and water are agitated. …
• Use a heavy bottomed stainless steel pan. …
• Slowly heat the pan to the desired temp. …
• Over butter the first crêpe. …
• Don’t flip it too early.

How do you make crepes from scratch?

1. Whisk the flour and eggs.
2. Gradually add the milk and water.
3. Scoop the batter onto a hot griddle.
4. Cook until lightly browned on the bottom.
5. Flip and continue cooking until done on both sides.

What are the 2 types of crepes?

Is a crepe mixture same as a pancake?