Crepes – A Beautiful Mess

Don’t sleep on this crepe recipe. These are easy to make and require no special tools. The result is a soft, foldable crepe with a rich, slightly vanilla flavor. Dusted with Nutella or topped with fresh berries and whipped cream, they’re perfect for a fun breakfast or afternoon snack. Hmm!

Crepes are similar to pancakes, but the texture is more like custard than bread. It rolls and folds easily, making it the perfect container for all kinds of fillings and creams. I often make sweet crepes, but you can also omit the vanilla extract in the recipe below and use cheese, bacon, or ham as the filling to make savory crepes.

Related: Make your own stuffing with this easy strawberry or blueberry jam recipe.

material

• egg
• milk
• water
• salt
• vanilla essence
• all-purpose flour
• butter

I often keep my crepes fairly simple and arrange the ingredients however I like. However, if you want to add a little spice to these, you can add cinnamon, nutmeg, or pumpkin pie spice. For savory crepes, omit the vanilla extract and add black pepper, garlic powder, or finely chopped green onions to the batter instead.

How to make crepes

In a blender, combine eggs, milk, water, salt, and vanilla extract. Blend and combine. Next, mix together the flour and melted butter. I like to do this in a blender, but if you don’t have a blender, you can also do this in a mixing bowl and whisk by hand.

Lightly spray a nonstick skillet with cooking spray. Place over medium heat, pour in 1/3 cup of crepe batter, and immediately swirl the pan to spread the batter as thinly as possible.

Once the edges have set, you should see some air bubbles in the center, use a rubber spatula to work your way along the edges and under the crepe. Then flip and cook the other side for another 1-2 minutes.

Repeat until all the dough is cooked into crepes. Serve hot.

Tips and additional information

• Some people recommend transferring the flour into the dough to avoid lumps. It helps to avoid lumps in the dough, but I don’t think this is necessary. If you find any, whisk or mix some more.
• you do not have Use cooking spray on a nonstick skillet. I like using cooking spray (or oil, butter) because it adds a little more color and texture to the outside of the crepe. But you can also skip it.
• Crepes store well! I store my leftovers in an airtight ziplock bag with parchment paper in the fridge. Reheat in the microwave for about 30 seconds.
• Since leftover crepes are easy to reheat, I tend to make more than I need, so this recipe makes about 15 crepes. You can also cut this recipe in half if you want to make less.

Other breakfast recipes

Crepe ingredients and how to fold

• I like to fold crepes into triangles. To do this, fold it in half and then in half again.
• You can also add bean paste and roll the crepe like a tortilla.
• I like to use jams or jellies as fillings, but other spreadable ideas include peanut butter (or nut butters like almond butter), chocolate hazelnut spread (Nutella) or lemon curd.
• Mix granulated sugar, lemon juice, and lemon zest for a sweet and sour topping.
• For the sugar and spice topping, mix together the granulated sugar and cinnamon.
• Softened cream cheese, Greek yogurt, or ricotta.
• You can use it as a dessert, such as chocolate sauce or caramel sauce.
• I loved fresh whipped cream, canned whipped cream, and even Cool Whip, along with berries like strawberries, blueberries, and raspberries. Sliced ​​bananas and apples are also delicious!