How to make crepes in a few easy steps

Apr 14, 2016 at 11:00 a.m. ET
Image: Nancy Foster/SheKnows

When you think about it, crepes are the ultimate pancake hack ever invented. They're super easy to make. The sweet or savory filling options are practically endless and can be made for breakfast, lunch, dinner and dessert. And a bonus: They're so pretty when topped with powdered sugar, berries, fruit or even chocolate sauce. I especially like that they're made with basic pantry ingredients that are generally on hand.

More: Crepes with brie, walnuts and honey

banana peanut butter crepe
Image: Nancy Foster/SheKnows

To prevent lumps in the batter, combine the ingredients either in a blender or whisk in a bowl, then strain. I like to go the bowl route and strain the batter because I'd rather wash the strainer than the blender. But feel free to mix the ingredients either way.

crepe batter in bowl
Image: Nancy Foster/SheKnows

In a medium-size bowl, add all of the batter ingredients: flour, sugar, salt, milk, eggs and melted butter.

whisk crepe batter
Image: Nancy Foster/SheKnows

Whisk together.

strain crepe batter
Image: Nancy Foster/SheKnows

Then strain the batter into a small pitcher or pouring measuring cup.

crepe batter in cup
Image: Nancy Foster/SheKnows

Cover with plastic wrap and chill in the refrigerator for an hour. This will help prevent the crepes from breaking apart while cooking.

butter in crepe pan
Image: Nancy Foster/SheKnows

Heat a non-stick skillet on medium heat and spread the butter in the bottom of the pan using a heat-resistant cooking brush.

pour crepe batter in pan
Image: Nancy Foster/SheKnows

Pour the batter in the pan so that it fills up only 1/2 to 3/4 of the diameter of the bottom of the pan.

crepe in pan
Image: Nancy Foster/SheKnows

Tilt the pan in various directions to spread the batter over the total area in the bottom of the pan.

turn crepe in pan
Image: Nancy Foster/SheKnows

The crepe will cook very quickly.

flip crepe in skillet
Image: Nancy Foster/SheKnows

After about 30 seconds, lift the edges of the crepe using a heat resistant spatula (I like to use the rubber kind) and flip it over.

crepe cooking in pan
Image: Nancy Foster/SheKnows

If using a non-stick skillet, no need to add any more butter to the pan after making the first crepe.

crepes on plate
Image: Nancy Foster/SheKnows

Transfer the crepes onto a large plate. I generally don't put wax paper in between each crepe, but it's an option if you like. Let the crepes completely cool before adding the filling.

More: Spinach, raisin, walnut crepes

spread lemon on crepe
Image: Nancy Foster/SheKnows

An option is to fill the crepe with a thin layer of lemon curd.

lemon curd on crepe
Image: Nancy Foster/SheKnows

This is the same filling that is used in lemon meringue pie and can be purchased ready-made, generally by the jams and jellies in the grocery store.

fold lemon crepe
Image: Nancy Foster/SheKnows

A pretty way to serve a crepe is folded in quarters. First fold the crepe in half, then fold it in half again.

powdered sugar on crepe
Image: Nancy Foster/SheKnows

Top with powdered sugar.

lemon crepe
Image: Nancy Foster/SheKnows

And serve. So easy.

peanut butter on crepe
Image: Nancy Foster/SheKnows

Another option is to fill a crepe with peanut butter, or Nutella, and bananas and serve it rolled.

banana on crepe
Image: Nancy Foster/SheKnows

Spread peanut butter (creamy or chunky) on the crepe and add sliced bananas.

peanut butter banana crepe bite
Image: Nancy Foster/SheKnows

Then roll the crepe, top with powdered sugar and dig in.

banana chocolate crepes
Image: Nancy Foster/SheKnows

For fun, add drizzles of chocolate sauce on top of the crepe. What a great way to start the day.

chocolate peanut butter crepe
Image: Nancy Foster/SheKnows

More: Smoked salmon crepe rolls

Crepes recipe

Yields 7

Ingredients:

For the crepes

  • 2 eggs
  • 1 cup flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1-1/4 cups milk
  • 2 tablespoons melted butter (for the batter)
  • 1/2 teaspoon butter (for greasing the pan)
For the filling options
  • Peanut butter, smooth or chunky (approximately 1 tablespoon per crepe
  • Sliced bananas (approximately 1/2 banana per crepe)
  • Lemon curd (approximately 1 tablespoon per crepe)
  • Chocolate sauce (for garnish)
  • Powdered sugar (for garnish)
Directions:

For the crepes
  1. In a medium-size bowl, add all of the batter ingredients: flour, sugar, salt, milk, eggs and melted butter. Whisk together. Using a fine mesh strainer, strain the batter into a small pitcher or pouring measuring cup (alternatively, in a blender, add all ingredients and blend until incorporated).
  2. Cover with plastic wrap and chill in the refrigerator for 1 hour. This will help prevent the crepes from breaking apart when cooking.
  3. Heat a non-stick skillet on medium heat and spread the butter in the bottom of the pan using a heat-resistant cooking brush.
  4. Pour the batter in the pan so that it fills up only 1/2 to 3/4 of the diameter of the bottom of the pan.
  5. Tilt the pan in various directions to spread the batter over the total area in the bottom of the pan.
  6. The crepe will cook very quickly. After about 30 seconds, using a heat resistant spatula (such as the rubber type), lift the edges of the crepe and flip it over.
  7. If using a non-stick skillet, no need to add more butter to the pan after making the first crepe.
  8. Transfer the crepes onto a large plate. The crepes should not stick together, but, if preferred, pieces of wax paper can be inserted between each crepe. Let the crepes completely cool before adding the filling.
  9. Add the desired fillings.
  10. Fold or roll the crepe with the fillings and garnish with toppings such as powdered sugar, chocolate sauce or the topping of your choice.
For the filling options
  1. On top of the crepe, spread peanut butter or Nutella. Add sliced bananas towards one end of the crepe in a row. Roll the crepe, starting with the end where the bananas are.
  2. On top of the crepe, spread lemon curd. Fold the crepe in half, and then in half again.

Comments