How to Make Simple Crepes
Crepes are French-style pancakes which are thin and slightly cripsy on the outer edges. They are usually sweet but they can also be savory. Learn the step-by-step recipe on how to make crepes at home!
It’s back-to-school season and for parents, it means feeding the kids healthy and wholesome breakfast in the morning.
Little G is in second grade this year and he loves French crepes, so I have started making homemade crepes for him in the morning.
You might have seen how crepes are made at French restaurants or bakeries, with a big flat crepe pan, a wooden spreader and a turning paddle.
For easy crepes at home, you don’t need any special utensils. All you need is a non-stick skillet or pan, and you can make dozens of delicious crepes at home.
How Do You Serve Crepes
I like serving crepes with strawberries, powdered sugar and maple syrup. You can also serve them with melted butter and powdered sugar, which is probably the most basic way of eating and serving crepes.
To fancy things up, you may add nutella, whipped cream, chocolate sauce, salted caramel sauce, etc. The possibilities are endless and always delicious!
How Many Calories Per Serving?
This recipe is only 326 calories per serving.
Pairs well with:
Homemade Crepes Recipe
Homemade Crepes - easy crepes recipe that anyone can make at home. No fancy utensils needed, just a nonstick pan and a blender. So simple and delicious!
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 4 large eggs
- 3 tablespoons unsalted butter, melted
In a blender, combine the flour, sugar, salt, milk, eggs, and butter.
Puree until the mixture is smooth and bubbles form on top, about 30 seconds.
Heat a 12-inch nonstick skillet or pan over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown and the edges turn crispy, about 2 to 3 minutes.
Loosen the edge of crepe with a rubber spatula and quickly flip it over. Cook for 1 minute. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
You may make crepes in advance. Stack crepes with wax paper or aluminum foil and refrigerate, up to 3 days.
This recipe is adapted from Martha Stewart.