Easy Basic Crepes Recipe

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 (or grapefruit or blood orange), fresh berries, whipped cream, nutella and bananas, or anything else your heart desires.  I bet this salted honey custard would be amazing too!

You might also like:  A Guide to My Favorite Unleavened Bread Recipes

Add all ingredients to a blender or food processor and pulse for 5 seconds.  Scrape down the sides and then pulse for another 5-10 seconds.

You want the mixture smooth and everything combined.  Cover and refrigerate the batter for 1 hour, or up to 36 hours.  This “resting” is important to the overall texture and behavior when cooking.

Heat a round 8-inch or 10-inch saute pan over medium heat.  Melt a little butter in the skillet or spray with olive oil and pour 1/4 cup of the chilled crepe batter into the center of the pan.

Immediately tilt and swirl the pan so that the batter forms a large circle up to the edges of the pan.  Let the batter cook for 1 minute, or until the edges begin to slightly brown.

Then very gently and carefully slip a thin spatula (or rubber spatula) underneath the crepe, and flip it to the other side.  Cook for another 45-60 seconds, then move the crepe to a plate and set aside.  Repeat with the remaining batter, adding a bit more butter or oil to the pan when needed so that the crepes don’t stick.

Serve immediately, filled or topped with your favorite ingredients.  These aren’t great leftover, so I’d just save the leftover batter and make them fresh.

My first time making these I filled them with grapefruit curd, a ricotta mascarpone cinnamon cream, and fresh berries.  It was AMAZEBALLS.

I took them out into my sunroom to enjoy…and realized that in photos my crepes looked like an omelet 🙂

So I was shocked how easy and fast these crepes were!  I can’t wait to try different fillings, including some savory ones.

Other delicious unleavened breakfast goodies:

• Simple Dutch Baby (or German Pancake)
• Apple Pie German Pancake Bowls
• Churro Popovers
• Slightly Sweet Unleavened Bread

Simple & Easy Crepes Recipe

Prep Time: 5 minutes

Cook Time: 2 minutes

Additional Time: 1 hour

Total Time: 1 hour 7 minutes

A delicious and versatile breakfast recipe that feels super fancy but is incredibly easy...fill with sweet or savory! The batter is a perfect make-ahead brunch option too. (see notes)

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Ingredients

• 2 tablespoons of melted butter, cooled slightly
• 1 cup of all-purpose flour (or white whole wheat flour)
• 1 teaspoon of honey
• 1/8 teaspoon of salt
• 1 1/4 cups of milk
• 2 large eggs
• 1 teaspoon of vanilla extract
• Optional:  1/8 teaspoon each of cinnamon and cardamom
• Butter or spray oil for the pan

Instructions

1. Add all ingredients to a blender or food processor and pulse for 5 seconds.  Scrape down the sides and then pulse for another 5-10 seconds.  You want the mixture smooth and everything combined.  Cover and refrigerate for 1 hour, or up to 36 hours.
2. Heat a round 8-inch or 10-inch saute pan over medium heat.  Melt a little butter in the skillet or spray with olive oil and pour 1/4 cup of the chilled crepe batter into the center of the pan.  Immediately tilt and swirl the pan so that the batter forms a large circle up to the edges of the pan.  Let the batter cook for 1 minute, or until the edges begin to slightly brown.
3. Then very gently and carefully slip a thin spatula (or rubber spatula) underneath the crepe, and flip it to the other side.  Cook for another 45-60 seconds, then move the crepe to a plate and set aside.  Repeat with the remaining batter, adding a bit more butter or oil to the pan when needed so that the crepes don't stick.
   Serve immediately, filled or topped with your favorite ingredients.  These aren't great leftover, so I'd just save the leftover batter and make them fresh.

Notes

• Note, I halve this recipe since it's just me, and make half of the crepes right away and store half of the batter in the fridge for the next day; full recipe makes about 10
• Resting the batter for at least an hour is really important, but you can even make this the night before if that's easier.

Adapted slightly from Gimme Some Oven

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