Crepes are a traditional french cuisine, a thin pancake batter loaded with eggs, creating a supple texture that is complimented perfectly with sweet or savory fillings. Making perfect crepes can seem a daunting task, but continue reading to discover secrets for easy crepes, plus a delicious recipe!
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Crepes are my kids ultimate favorite breakfast, but it can be such a task to make them. Practice does make perfect in learning to spread perfectly round, thin crepes. There is an easier way though, I have a great tool to make crepes a regular treat in your home!
But first…a delicious and easy crepes recipe!
Traditional crepes have similar ingredients to pancakes, including eggs, milk, flour and butter. Crepe batter has a lot of eggs and no leavening agents, creating a thin pancake where the only lightness comes from the eggs themselves. I like to add a little salt to my recipe as it brings all of the flavors together and forward a bit better.
It is incredibly easy and fast to mix up a quick batch of crepe batter, I prefer to use my blender. Just add the ingredients in the order of the recipe, mix, scrape the sides and blend again. If using a crepe pan, you can pour the batter straight from the blender!
This easy crepes recipe is slightly sweet, light and elegant. The texture allows for perfect folding or rolling of the crepes with the filling of your choice.
When plating, you can spread a thin smear of your filling and fold into triangles and layer for serving many. My preferred method for my kids is a thicker smear of filling goodness, roll, and sprinkle with powdered sugar.
Creating Crepes with a Crepe Pan
Creating crepes with a crepe pan requires a bit of practice. The development of the technique of pouring the batter while swirling the batter can take a bit of trial and error. Having the pan nice a hot, hold the pan in one hand and pour the batter from the other, swirling while you pour to create a nice thin layer of batter. Invest in a good crepe pan and utensils for spreading and cooking crepes.
I am not going to lie. That technique does not work for me in terms of the ease for I need for making a good home cooked breakfast for my kids.
This easy crepes recipe really is easy due to the purchase of an electric crepe maker! I love this little iron, it makes cooking perfect crepes easy every time!
Getting the technique right with this iron while take a few tries, so don’t fret if your first few crepes are not perfect. You can prepare the surface of your iron with a little smear of butter, nonstick spray, or a little vegetable oil. I have found that the butter or spray work the best for me.
Perfect technique!
Roll the iron into the batter bowl starting with one side, rolling over to the other. Leave the iron in the batter for 3 to 5 seconds, depending on how thick you want your crepe to be. Be cautious not to push the iron down into the batter too much, this will cause the batter to wrap up the sides of the iron.
Flip the iron back over onto the counter and allow to cook for about 90 seconds. I look for small air bubbles to form and the surface to not be shiny. Fip the iron over to release the crepe. I like to use a pie pan and separate the crepes with wax paper to prevent them from sticking together. Cover with foil to keep warm as you cook.
Use an inverted spatula to gently begin to peel any crepes that stick a bit to the iron. This iron only requires the crepe to be cooked on one side, as crepes are traditionally made. The iron makes this process quick, so you will move quickly through the batter. This easy crepe recipe has more volume than many and will create at least a dozen crepes!
Easy Crepe Recipe
Ingredients
- 4 Eggs
- 2¼ Cups Whole Milk
- 2 Cups All-Purpose Flour
- 2 TBSP Sugar
- ¼ Cup Melted Butter
- ⅛ TSP Salt
Instructions
- Add all ingredients as ordered into a blender and blend until smooth and well mixed. Scrape sides and mix again briefly.
- Place batter in the refrigerator for at least 20 to 30 minutes.
- Cook crepes with preferred method: Using a nonstick 10 inch crepe pan heated over medium high heat, melt a small amount of butter in the pan. Pour about 3 to 4 tablespoons of crepe batter into the center of the pan.
- Using a crepe spreader, swirl the batter into a thin, even layer on the pan. Alternatively, swirl the pan as pouring the batter into the pan to spread evenly.
- Cook until the top no longer appears shiny, about 15 seconds. Flip and allow to cook another 10-15 seconds. Remove from pan.
- Easier Instructions: Using an electric crepe maker, preheat the crepe maker and lightly brush with melted butter. Gently roll the crepe maker into the batter bowl, until a thin layer of batter coats the surface of the iron.
- Place the iron back on counter and allow to cook for one to one and a half minutes. The surface will no longer appear shiny.
- Flip the iron over and using a crepe spatula, gently peel the crepe from the iron if it does not easily release.
- Repeat until batter is gone.
Crepe Fillings
Honestly, the best part of the crepes is the yummy goodness you choose to put inside. There are so many options from juicy berries with sweet whipped cream to rich nutella. Some of my favorites are:
- Peaches and whipped cream
- Lemon Curd
- Sliced bananas with peanut butter
- Nutella and strawberries
- Cannoli filling
My kid’s absolute favorite filling for crepes is a sweet cream cheese with a small smear of strawberry jelly! Absolutely yummy , easily made with common ingredients and stores well for up to a week in the fridge.
Sweet Cream Cheese Recipe
Ingredients
- 8oz Cream Cheese Softened
- ½ Cup Sugar
- 1 TBSP Fresh Lemon Juice
Instructions
- In a stand mixer, combine cream cheese, sugar and lemon juice.
- Whip until well combined, light and fluffy.
Pair the sweet cream cheese with fresh fruit such as strawberries or peaches. A kid friendly version is just a good smear of strawberry jam with the sweet cream cheese!
Try out Apricot Curd for your crepes!
Tips for Success
I like to mix my batter in a blender to mix the ingredients quickly until smooth. Once well blended, putting the batter into the refrigerator to chill allows the gluten in the flour to relax and absorb all of the liquid. This will produce melt in your mouth crepes.
To prevent rubbery crepes, allowing the batter to rest for at least 20 to 30 minutes prior to cooking will help minimize this. Skipping this step won’t end with disaster, but delicate and soft crepes are well worth the wait. Cook the crepes over medium high heat, finishing them in about a minute will ensure a soft crepe.
Store your crepes in a pie pan as you are cooking them. I like to put a small piece of wax paper between each to prevent them from sticking. Cover with foil to keep warm.
You may also like these great recipes…
- Brown Sugar Ricotta Cheesecake
- Spiced Snowflake Sugar Cookies
- Irish Cream Cheesecake with Chocolate Ganache
- Nutella Swirl Banana Bread
- Key Lime Cheesecake With Marshmallow Cream Topping
Store crepes in the fridge for up to 5 days, either flat or folded. Once chilled, they open easily to fill with the filling of your choice.
This easy crepes recipe is made easier with an electric crepe maker. I love making memories for my children with food…they all cheer when they see me making crepes for breakfast.
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My first french crepe was nearly 40 years ago. A french restaurant with an olderman! I have always remembered the melting in your mouth taste of the strawberry cream filled crepe sending electric waves through my mouth to my stomach and right back up to my part of the brain called “memory!” after all these years you have given me the chance to make them myself! Thanks so much, best recipe ever!
Gloria, Thank you for the best compliment ever! I also have fond memories of crepes, traveling to France with my parents on vacation in my early twenties. We got nutella filled crepes from street vendors and they were OH SO delicious! Happy to share a recipe that brings memories back to life! Enjoy!
Do u store crepes still between wax paper?
I used to. However I find folding into quarters prior to refrigerating works just as well. I throw them in the microwave for 15-20 seconds, unfold and fill with preferred filling.
Loved this!! My first time making and trying crepes was a success! Can they be frozen? Thank you!
I am so glad!! Crepes are the best! I have not ever frozen them, my kids gobble them up so fast they only last a day or two! I do not see why you would not be able to freeze them, but perhaps with wax paper between each layer to prevent them from sticking to each other when they defrost.
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