Crepes have been a favorite of mine since my childhood. My mom made them quite frequently for us and I remember that we ate them rolled up with sugar sprinkled in the center, or smothered in dulce de leche. She made them by the dozens and we ate them as fast as they were being made. Crepes have come a long way over the years and there are so many endless fillings for both sweet and savory crepes Crepe shops have popped up all over the place and there are even crepe food trucks.
But you know what? Crepes are so super easy to make. No special tools or advanced skills needed. Just a good non-stick pan that’s about 9′ round, and a thin spatula. The ingredients for the batter are all items you likely have in your kitchen.
The batter needs to rest an hour before you make them, or I prefer to refrigerate it overnight. So just make sure you plan accordingly. To make the crepe batter, combine 1 cup of all purpose flour, 2 T of granulated sugar and 1/2 tsp kosher salt in a medium bowl. Using a blender or food processor, pour 3/4 cup of whole milk, 3/4 cup of water, 3 large eggs, add the dry ingredients and process until smooth and blended, about 10 seconds. Add 2 T melted butter and process about another 5 seconds until smooth. Pour into a bowl, cover a refrigerate for 1 hour or overnight.
To cook the crepes, place a 9″ non-stick frying pan with low sloping sides over medium heat and heat until hot enough for a drop of water to sizzle and then immediatley evarporates. Lightly butter the pan with softened butter. For each crepe, ladle about ¼ cup of the batter onto the center of the pan and tilt the pan quickly, so that the batter forms a round, thin layer.
Cook until the edges just begin to brown and the top of the crepe begins to form bubbles, about 45 seconds. Using a wide spatula, carefully turn the crepe over and cook for another 45 seconds longer until golden brown.
Turn crepe out onto a plate, and repeat with the remaining batter. There is no need to butter the pan before each addition of the crepe mix. If the batter starts to stick to the pan, go ahead and add a small amount of butter. I like to wipe the butter down because if you add too much butter, it affects the consistency of the crepe. The battter makes at least 12 crepes. I like to serve the crepes almost immediately but they can be covered and refrigerated for up to 2 days.
I love to serve these for a variety of different occasions. We recently celebrated my son’s 13th birthday and he requested crepes for breakfast. In our house, we love to eat them with a variety of toppings like bananas, strawberries, blueberries, whipped cream, nutella and dulce de leche. I like to put the nutella and dulce de leche in small bowls and soften them in the microwave for about 15-20 seconds. It helps them to spread a bit easier. I used a pastry bag fitted with a small round tip but you can use a small ziploc baggie and pour the filling in and snip a tiny bit off the end and you have an instant piping bag.
Double the batch and serve them as a crepe bar for a shower or for brunch. The fillings are endless, so be creative and have fun with it. See how easy they are to make? Now go ahead and make some for yourself this weekend!