Have you tried making crepes at home before? Me either, until recently! And now I am here to tell you how achievable and delicious they are! Similar to pancakes, but much thinner, these light and airy crepes are filled and topped with fresh fruit, creamy Nutella, and homemade whipped cream. What makes this recipe so beautiful and versatile, though, is that you can top or fill the crepes with whatever filling you like! Transform this one recipe into a rich dessert crepe, a fruity breakfast crepe, or a savory lunch crepe.
Made with simple ingredients that you likely already have in the pantry and fridge, these crepes are an easy way to make any day a bit more special. Since crepes aren’t a common occurrence in our home, these were really a treat for the kids. They loved picking out their own fillings and they just kept coming back for more! This recipe would be such a fun (and easy!) way to make Valentine’s Day a little bit magical in your own home.
Make sure to set out the eggs and milk about 30 minutes before you being mixing so that they can come to room temperature. This will help you have a smooth, cohesive batter. Melt 2 tablespoons of unsalted butter in the microwave, and then set it to the side for a minute. In a blender or food processor, add the flour, sugar, salt, eggs, and milk, and pulse until well combined. Now add in the melted butter and pulse again until cohesive. Cover the batter and let it rest in the refrigerator for at least 30 minutes or overnight. This would be so easy to whip up the night before so that breakfast is a breeze the following morning!
A quick note on the method for mixing the batter – I have also made the crepe batter several times by whisking together the dry ingredients, whisking the wet ingredients, and then combining the two. This works well and produces delicious crepes, so please use that method if you don’t have a blender. I ultimately preferred the blender because it is a bit quicker and it produces a smoother batter. You want no lumps in the batter, so whisk well if you choose that method!
While the batter is resting, you can prep the filling ingredients. For these crepes I chose to use Nutella, fresh whipped cream, and strawberries. A light dusting of powdered sugar on top makes it that much fancier! Other options for breakfast or dessert fillings are blueberries, raspberries, pineapple, banana, peaches, lemon curd, maple syrup, honey, chocolate, peanut butter, cream cheese, cinnamon… the list goes on!
There are several handy tools out there for cooking crepes, such as crepe pans with very low edges and crepe spreaders, but I don’t have those in my kitchen. Fortunately, you can make a lovely crepe without any extra tools! You will need a skillet that is around 7” in diameter at the base (can be larger or smaller, you will just need to adjust the amount of batter used to suit your skillet), a food brush, a long, metal offset spatula or similar tool, and a plate to stack the crepes on.
A key element to success is brushing the pan with melted butter before cooking each crepe. The butter helps the batter to spread evenly across the bottom of the skillet while you tilt it in a circle, creating a nice even crepe. It also adds a lovely lacy look to the crepes, adds flavor, and prevents the crepe from sticking.
Now that the batter is ready and we are prepped, let’s begin cooking. This is a quick process so be sure to have everything you will need handy. To begin, heat the skillet over medium heat for 2-3 minutes. Brush the bottom of the pan with melted butter and pour just shy of 3 tablespoons of batter into the center of the skillet. Pick the skillet up and slowly tilt it in a circle so that the batter evenly covers the bottom. Set the skillet down on the burner and let cook for about 30-40 seconds. Using the offset spatula, gently flip the crepe over. Cook for 30 seconds and then transfer the crepe to the plate. Continue the process being sure to brush the pan with a bit of melted butter before each crepe. Your first few may be a little messy, and that’s ok!
There are several different ways to fold and fill crepes, so use whichever method you prefer. These were so delicious and beautiful and really did make such a special breakfast. I hope you enjoy!
Similar to pancakes but much thinner, these delicious, light, and airy crepes are versatile enough to be filled with whatever filling you choose! Made with simple ingredients that you likely already have in the pantry and fridge, these crepes are an easy way to make any day a bit more special.
Source: The Little Blue Mixer
Prep Time: 40 min
Cook Time: 10 min
Total Time: 50 min
Yield: 14 crepes
- 1 cup flour
- 2 tablespoons sugar
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 2 tablespoons unsalted butter melted
- Additional butter for cooking
- Allow eggs and milk to come to room temperature.
- In a small bowl, melt 2 tablespoons of butter in the microwave and set to the side.
- In a blender or food processor, add the flour, sugar, salt, eggs, and milk. Pulse until well combined. Pour in the melted butter and pulse until combined. Cover batter and refrigerate for 30 minutes or overnight.
- Prepare desired crepe filling(s) while the batter is resting. Ideas: strawberries, raspberries, blueberries, banana, pineapple, peaches, homemade whipped cream, lemon curd, powdered sugar, maple syrup, honey, Nutella, chocolate, peanut butter, cream cheese, cinnamon, etc.
- Cooking the crepes is a quick process. Before starting have these things ready: approx. 2 tablespoons of butter melted in a small bowl, food brush for the butter, approx. 7” heavy bottomed skillet, metal off-set spatula for flipping the crepes, and a plate for the cooked crepes.
- Once the batter is ready, heat the skillet for 2-3 minutes over medium heat. Brush the bottom of the hot skillet with butter - it should sizzle if hot enough. Pour just shy of 3 tablespoons of batter into the center of the skillet. Immediately lift and tilt the skillet in a circle so that the batter coats the bottom. Let cook for about 30-40 seconds. Gently flip the crepe over using an off-set spatula. Let cook for about 30 seconds and transfer to the plate. Repeat until all batter is used.
- Enjoy immediately or keep in the refrigerator for up to 3 days.
So easy and delicious, this whipped cream is the perfect topping for your favorite desserts!
Source: The Little Blue Mixer
Prep Time: 10 min
Total Time: 10 min
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1⁄2 teaspoon vanilla
- Using a stand mixer, beat 1 cup of heavy whipping cream with the whisk attachment. Gradually add the sugar and vanilla. Stop beating just before stiff peaks form.