Crepes are one of my favorite things to enjoy for breakfast. They are super easy and fun to make and you only need 6 simple ingredients. You can top them with the classic berries and whipped cream but the possibilities are endless! Sweet or savory, they all turn out delicious!
What are Crepes?
A crepe or crêpe is a very thin pancake that is originated in France. They are mostly enjoyed for breakfast or brunch but they are also a great option for an easy and quick dessert.
You can enjoy crepes sweet or savory, depending on your preference. Some of the popular crepe fillings are fruits, Nutella spread, whipped cream, custard, and syrups like maple syrup or golden syrup.
How to make crepes:
You only need five simple ingredients to make the most delicious crepes.
- Flour
- Salt
- Egg
- Melted butter
- Milk
- Vanilla extract
- Whisk all the ingredients together in a bowl or in a blender until smooth.
- Place a 9-inch non stick pan over medium heat and brush it with some melted butter. I used my Rachel Ray 9.25 inch pan and it worked perfectly.
- Pour about 1/4 cup of batter into the pan and rotate it so that it covers the whole pan. Make sure it’s very thin and adjust the amount of batter you pour in based on your pan size.
- Cook the crepes. Crepes cook quicker than pancakes because they are so much thinner. That’s one of the things I like about them, less standing and waiting time!
- Fill the crepes with whipped cream and fresh berries or any other filling you like.
How to store Crepes?
You can totally store crepes in the fridge. All you have to do is place parchment paper between each crepe so that they don’t stick together. Then place them in a airtight container or a plastic bag and refrigerate for up to 4 days. You can then enjoy them cold or microwave for about 10 seconds to warm them up.
Making the crepe batter ahead of time:
Make the crepe batter the night before and refrigerate overnight. In the morning, just take the batter out of the fridge and cook as directed.
Need more breakfast recipes?
This post contains affiliate links.
Homemade Vanilla Crepes
Ingredients
- ½ cup all purpose flour - 60 grams
- ⅛ tsp salt
- 1 egg - at room temperature
- ¾ cup milk - at room temperature
- 1 tsp vanilla extract
- 1 tbsp butter - plus more for the pan
Instructions
- Melt the butter and let it cool down for a few minutes. Adding hot melted butter causes the batter to curdle.
- In a medium bowl, add egg, milk and vanilla extract. Whisk very well so it's smooth.
- Add the flour and salt and whisk until there are no lumps left.
- Then add in cooled melted butter to the batter and whisk everything together.
- Place a 9-inch non stick pan over medium heat and brush it with some melted butter. I used Rachel Ray 9.25 inch pan. Pour in ¼ cup of batter into the pan and rotate it so that it covers the whole pan. If you don't have a 9 inch pan, adjust the amount of batter to make sure it covers the whole pan and it creates a thin layer.
- Cook the crepes for about 1-2 minutes. Use a thin spatula and flip the crepe. Cook the other side for about 30 seconds. Transfer the crepe to a plate and continue cooking the crepes one by one.
- Serve the crepes with your favorite fillings. I used whipped cream, strawberries and berries. You can drizzle some honey or maple syrup on top too. Check out the video to see how to fill and fold the crepes.
Video
Notes
- Egg and milk should be at room temperature. If not, when the melted butter is added, it creates lumps of cold butter instead of mixing in and creating a smooth batter. If you don't have time for the egg to come to room temperature, just fill up a bowl with warm water and place the egg in it for about 5 minutes. You can also microwave the milk for 10 second intervals until it's not cold anymore.
- Storing the crepes: All you have to do is place parchment paper between each crepe so that they don't stick together. Then place them in a airtight container or a plastic bag and refrigerate for up to 4 days. You can then enjoy them cold or microwave for about 10 seconds to warm them up.
- Make ahead: You can make the batter the night before and refrigerate it. In the morning, just take the batter out of the fridge and cook as directed.
