Did you know you can make and freeze crepes? And they are actually really easy– so check out this crepe tutorial to see how to make them today!
Whenever I make this crepes recipe for an event, people seem to think that I’m really a gourmet chef.
I’m not sure why crepes have been classified as difficult. Maybe it’s the French name that sounds daunting?
Well, that can’t be farther from the truth. Crepes are really quite simple!
This crepes recipe requires very simple ingredients that are pantry staples you probably have on hand. The hardest part about making crepes is waiting for each one to cook. I’m often tempted to buy extra skillets so I could cook more than one at a time.
And the best part is that they freeze really well, so you can make a batch, and then pull them out of the freezer for that baby shower or brunch you need to host- you will have people so impressed, thinking you were up at the crack of dawn, and only you will know how simple it was!
What to put in crepes:
I grew up having pie filling inside my crepes, along with cottage cheese. My kids prefer homemade whipped cream, but I really enjoy the texture of cottage cheese in them.
You can also fill crepes with fresh fruit, nut butters or Nutella, or pretty much anything you can imagine. I prefer to fill crepes with sweeter fillings, but you can even make them savory by filling them with meats, mushrooms, or veggies, similar to an omelet.
- 1 1/2 cups Flour
- 1 Tbsp. Sugar
- 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 2 cups Milk
- 2 Tbsp. Butter, melted
- 1/2 tsp. Vanilla
- 2 large Eggs
- Additional butter to butter the pan
- Preheat a 6-8 inch skillet over medium heat, lightly buttered, while you make the crepe batter.
- Sift flour into a large bowl.
- Add sugar, baking soda and salt, and stir.
- Add remaining ingredients. Using an electric hand mixer, beat until mixture is smooth and no lumps remain.
- Make sure your skillet is hot, or the first several crepes won't turn out well.
- If skillet is good and hot, add a scant 1/4 cup of batter to the skillet. Do not overfill of your crepes will be too thick and won't cook correctly.
- As you pour in the batter, rotate the skillet with a circular motion until batter covers the bottom of the pan. Continue rotating until there is no more liquid batter moving around.
- Return to heat, and cook a couple minutes, until the edges of the crepe begin to separate from the the pan. Don't try to flip the crepe too soon, or it will tear.
- Run a spatula around the edge to loosen it, and then flip and cook the other side until lightly browned.
- Repeat with remaining batter, buttering every 3-4 crepes.
- Fill with whatever you like: fresh fruit, pie filling, whipped cream, cottage cheese, etc.
- To freeze: place a small piece of parchment paper between each crepe, then put the stack into a freezer bag.
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Amount Per Serving: Calories: 192Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 268mgCarbohydrates: 23gFiber: 1gSugar: 5gProtein: 6g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.
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