I love how you can enjoy crepes for breakfast, lunch, dinner or dessert! They’re easy to make and I especially enjoy them for breakfast on special occasions and holidays. Crepes rank high on my list of favorite go-to crowd pleaser breakfasts.
These French-style pancakes that are folded or rolled and can be served plain or stuffed with either sweet or savory filling. This recipe is for the basic recipe. I’ll leave it up to you to create the filling you love.
Ingredients:
- 1 3/4 cup all-purpose flour
- 3 eggs
- Pinch of salt
- 1 teaspoon vanilla extract (optional)
- 1 Tablespoon granulated sugar (optional)
- 2 cups milk
- 2 Tablespoons butter melted or vegetable oil
Directions:
- In a large bowl add the flour, eggs, salt, vanilla extract, melted butter, and sugar. Using a whisk or electric mixer, beat in the milk gradually until a smooth batter form with no lumps. Scrape down the sides of the bowl if needed.
- Heat a large non-stick skillet over medium/high heat. Grease lightly with cooking spray or butter, if needed.
- Once the pan is hot, pour or scoop about 1/4 cup of batter into the hot pan, swirling it around the pan to spread batter as thinly as possible.
- Cook for about 1-2 minutes on each side, flipping once, until lightly golden.
- Stack cooked crepes on a plate and cover with a towel or tinfoil, if desired, to keep them warm.
- Filling/Topping Ideas
- Sweet: Nutella, jam, honey, maple syrup, apple compote, fresh fruit, whipped cream, ice cream, nuts, coconut, lemon curd
- Savory: (skip the sugar in the recipe above): Cheese, ham, hollandaise, spinach, mushrooms, shrimp, salmon
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