It’s weird that I’ve never made crepes. For many people these are one of the most basic cooking (or baking?) recipes, a starter classic. For many of my friends these are a traditional must-have during the Days of Unleavened Bread in the spring. Whatever the reason, they just haven’t really been a part of my life.
If I’m being completely honest, the thin delicacy hasn’t given me the cravings that heartier, more satisfying carbs do (lookin’ at you apple fritters…). But after this, consider me a convert!
This basic crepes batter is crazy easy, and comes together in about 30 seconds. Let it rest for a bit (or make it up the night before), and then like…two minutes for cooking?? It’s crazy how easy this is.
It’s a blank slate flavor-wise, with just a tiny hint of sweetness. So you can keep it simple or dress it up with various sweet or savory flavors that complement your fillings. Ideally stick to herbs or spices, as they won’t affect the texture of the batter. A hint of dried mustard for savory could be interesting, and for sweet I tested out cinnamon and cardamom.
This is a perfect breakfast for one person as well…I made a half batch of the batter, cooked up three crepes, and then saved the rest of the batter for the next day. It’s flexible by nature.
Top with my homemade lemon curd, fresh berries, whipped cream, nutella and bananas, or anything else your heart desires.