How to Make Crepes

Easy Crepe Recipe

This crepe recipe makes a slightly thicker crepe. It can still be rolled or folded, but it is a little easier for beginners than a very thin traditional crepe.

Ingredients

• 3 eggs
• 1 1/4 cups milk
• 3/4 cup flour
• 1/2 teaspoon salt
• Butter for the pan

Directions

1. Add eggs, milk, flour, and salt to a mixer or blender.
2. Blend until the batter is smooth.
3. Warm a skillet over medium heat and add a small pat of butter.
4. Pour about 1/4 cup batter into the pan and tilt the pan to spread the batter.
5. When the crepe is bubbly and the edges can be lifted, carefully flip it.
6. Cook the second side for about 1 minute.
7. Repeat with the remaining batter.
8. Serve with fresh fruit, jam, syrup, or powdered sugar.

Thin Batter Crepes

This recipe makes a thinner, more traditional crepe batter. A larger skillet helps the batter spread into a thin layer.

Ingredients

• 4 cups milk
• 5 eggs
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 cups flour
• Butter for frying

Directions

1. Lightly beat the eggs.
2. Add about 1/3 of the milk, then stir in the sugar and salt.
3. Add the flour and mix well with an electric mixer.
4. Add the remaining milk.
5. Let the batter rest for 10 minutes.
6. If needed, add a little more milk so the batter is thin.
7. Heat a skillet until hot.
8. Add a small amount of butter and swirl to coat the pan.
9. Add just enough batter to cover the bottom of the pan.
10. Cook until lightly browned, then turn and brown the other side.
11. Stir the batter before cooking each crepe.

Berry Crepes

Berry crepes are a fun breakfast or brunch recipe. Kids can help wash berries, stir the filling, and spoon the fruit topping over the finished crepes.

Ingredients

• 2 egg whites
• 2/3 cup milk
• 2 teaspoons canola oil
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/4 cup reduced sugar orange marmalade
• 1 cup unsweetened blueberries, strawberries, or raspberries
• Sugar substitute equivalent to 8 teaspoons sugar, optional
• 1/2 cup sour cream
• 1/8 teaspoon cinnamon

Directions

1. Place egg whites, milk, and oil in a bowl and whisk until blended.
2. In a separate bowl, combine flour and salt.
3. Add the flour mixture to the egg white mixture and blend well.
4. Place marmalade in a saucepan and warm over low heat, stirring constantly until melted.
5. Remove from heat and stir in berries and sweetener, if using.
6. Mix sour cream and cinnamon together and set aside.
7. Coat a small skillet with cooking spray.
8. Place the skillet over low heat and add 2 tablespoons batter.
9. Lift the pan to evenly coat the bottom with batter.
10. Cook until the top is dry and the bottom is lightly browned.
11. Remove the crepe to a wire rack and continue cooking until all batter is used.
12. Preheat oven to 375 degrees F.
13. Spread each crepe with 1 tablespoon sour cream mixture.
14. Roll each crepe and place in a baking dish.
15. Spoon berries over the top and bake 15 minutes.

For another fruit filling idea, try this cherry crepe filling recipe.

One Pan Crepe

This simple oven pancake has a soft, eggy center and lightly browned edges. It is easy to prepare, filling, and budget-friendly.

Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

• 3 tablespoons butter
• 2/3 cup milk
• 1 teaspoon salt
• 2/3 cup flour
• 4 eggs

Directions

1. Preheat the oven to 450 degrees F.
2. Butter a heavy 10-inch oven-safe skillet.
3. In a large bowl, beat the eggs until well blended.
4. Gradually whisk in the flour.
5. Stir in the milk and salt until smooth.
6. Pour the batter into the hot prepared skillet.
7. Bake for about 15 minutes.
8. Reduce the oven temperature to 350 degrees F and bake a little longer if needed until the pancake is puffed and set.
9. Serve with a light sprinkle of sugar, fruit, jam, or syrup.

Money-saving tip: Butter freezes well, so buying extra when it is on sale can help lower your grocery costs over time.

Chicken Crepes

Chicken crepes are a savory way to use leftover chicken or rotisserie chicken. Serve them with or without white sauce.

Ingredients

• 2 cups diced or shredded cooked chicken
• 1 onion, finely chopped or grated
• 1 carrot, finely diced
• White sauce, optional
• Cooked crepes

Directions

1. Sauté chicken, onion, and carrot in a frying pan until the onion and carrot are soft.
2. If using uncooked chicken, cook until the chicken is fully cooked through.
3. Place chicken filling inside a cooked crepe.
4. Roll or fold the crepe.
5. Serve with or without white sauce.