FAVORITE HOMEMADE CREPES — Whether you’re serving sweet or savory crepes, this recipe is perfect for breakfast, lunch or dinner. And so easy–your blender does all the work!
We love all manner of breakfast foods, but if I ask for request, everyone chooses these crepes, hands down! And once you get the hang of swirling the batter in your pan, they are so easy to make.
The biggest secret for making crepes is to pour your batter into the side of the pan, rather than the middle. It swirls around much more evenly this way.
I became a master crepe maker by watching this video from Jacques Pépin. He’s a master French chef, and I figured I might as well learn from the best.
I also love his technique, because as you can see if you watch the video, your crepes don’t need to look perfect. Trust be, they’ll be devoured so fast, no one will notice if they aren’t perfectly round.
Of course, you can fill crepes with almost anything–sweet or savory. Our favorite is a sweet cream cheese and whipped cream filling with sliced fresh strawberries.
In fact, we love the creamy cheese strawberry combo so much, it’s become our traditional Christmas morning breakfast. It’s also a great crepe filling for dessert.
One of my favorite things about crepes is that they freeze really well. Just layer them between sheets of parchment paper, slide them into a zip-top bag, and pop them in the freezer.
If you’ve never tried making crepes, give it a go! The first few tries might be a little crazy looking, but you’ll get the hang of it pretty quickly, and soon this recipe for Favorite Homemade Crepes will be a favorite at your house too!
Be sure to save this recipe for Favorite Homemade Crepes to your favorite Pinterest board for later.
Here’s what you’ll need to make Favorite Homemade Crepes
- 2 cups milk
- 4 eggs
- 3 tablespoons butter, melted
- 1 tablespoon sugar (may omit for savory crepes)
- 1 teaspoon vanilla (may omit for savory crepes)
- 1/2 teaspoon salt
- 1 1/2 cups sifted flour
- Combine all of the ingredients in a blender and puree until the batter is smooth. Cover batter and refrigerate for at least 30 minutes, up to overnight.
- Lightly grease an 8-inch non-stick skillet. Pour 1/4 cup of batter into the side of the pan. Swirl the pan in a circular motion so the batter coats the entire surface.
- Cook for 1-2 minutes, then flip carefully and cook for another minute or two.
- Remove from skillet and stack on a plate until ready to serve.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 87mgSodium: 187mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 6g
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Who Dished It Up First: Adapted from I Heart Naptime