We love crepes, especially on a Sunday afternoon. They are so easy to whip up and everyone can help cook them and get the fillings out and ready. Turn on some chill music and work together, then eat together.
Start with the eggs and milk. You can do this in a blender, or use electric beaters, a whisk or immersion blender. I always use my immersion blender.
If you have the time, it does help to sift in the dry ingredients. Especially if you plan on using a whisk.
Whisk till smooth. Heat a shallow skillet, unless you have a crepe maker like this one HERE. My mother in law gave me this shallow crepe skillet for Christmas more than 20 years ago. I think of her every time I use it.
Heat the skillet or crepe maker. I use an olive oil cooking spray every other crepe just to keep them from sticking.
Use 1/3 cup to measure the batter and pour into the hot skillet while tilting it around and around till smooth and covered evenly from edge to edge. Let it cook on medium-high heat for 2-3 minutes. Use a flexible, flat spatula around the edge to loosen the crepe. Scoop under it and flip it over. Cook for another minute, then flip on to a clean plate where you can stack all the cooked crepes.
We love this crepe skillet you can find in our Amazon shop HERE.
The options for fillings and toppings are endless!
- Chicken & Asparagus Crepe Filling
- Jam
- Fresh Berries
- Baked Apples
- Fresh Whipped Cream
- Nutella
- Chopped nuts
- Peaches
- Pears
- Baked Brie
- Honey
- Powdered Sugar
There are two ways of filling a crepe. Spread the filling over half of the crepe. Fold the top over onto the filling. Then, fold it in half to make a little quarter sized pocket. You can then add more toppings on if you like.
For a dessert crepe we will add fresh berries and cream on top, or drizzle with honey or cover in powdered sugar.
The second way to prepare a crepe is place filling down the center, then roll it up. Once again you can add to toppings on the rolled up crepes.
French Crepes
Equipment
- 9-10 inch shallow skillet or crepe pan
Ingredients
- 6 eggs
- 2 cups milk (2% or whole)
- 1½ cups all-purpose flour
- 2 Tbsp. white granulated sugar
- ½ tsp. salt
- cooking spray, oil in spray or spritz bottle
Instructions
- Whisk the eggs well in a medium-large mixing bowl. Add in the milk and whisk together.
- Sift together the flour, sugar and salt. Beat into the milk and eggs till smooth. Use electric beaters, a hand blender or whisk. Make sure the batter is smooth with no lumps.
- Heat the skillet over medium-hi heat. Lightly spray with oil. Use a ⅓ measuring cup to scoop batter into the frying pan. Lift the pan off the burner enough to tilt around from side to side till the batter smooths over to all the edges. Let it cook for about 3 minutes. Use a spatula aka pancake flipper, to flip it over. Cook another 2-3 minutes. Remove to a clean plate.
- Repeat with the rest of the batter. Stack the finished crepes on the plate until ready to serve. *I use the cooking spray before every other crepe. It depends on the pan you are using, but this is what works best with mine.