Make and Freeze Crepe Tutorial
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:
My kids love putting pie filling inside of their crepes. You can buy a can of it, or you can even make your own freezable peach pie filling or Kerry's apple pie jam.
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.
📖 Recipe
Make and Freeze Crepe Tutorial
Ingredients
- 1 ½ cups Flour
- 1 Tbsp. Sugar
- ½ tsp. Baking Powder
- ½ tsp. Salt
- 2 cups Milk
- 2 Tbsp. Butter, melted
- ½ tsp. Vanilla
- 2 large Eggs
- Additional butter to butter the pan
Instructions
- 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 ¼ 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
8Serving Size
1Amount 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.
Why not join us on Pinterest: Coffee With Us 3 or hangout with us on Facebook:
Coffee With Us 3 will use the information you provide on this form to be in touch with you and to provide updates and marketing. Please let us know all the ways you would like to hear from us:
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at newsletter@coffeewithus3.com. We will treat your information with respect. For more information about our privacy practices please visit our website. By clicking below, you agree that we may process your information in accordance with these terms.
We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.
Linking up to Weekend Potluck.
Don't forget to pin!
I’ve made these so many times now and they always impress! I’ve served these fresh and frozen and tweaked to make savory crepes (no sugar or vanilla, double salt) and they turn out every time! Thanks so much.
I'm so glad you enjoyed the recipe, Kate! We love these crepes, too!
Sounds like you are a sensible, reasonable cook. Recipe sounds great. Very do-able.
Thanks
These sound great! When reheating for a crew, the microwave method sounds time consuming - could I use parchment instead of wax paper and put the pile in the oven at low heat?
It only takes about 30 seconds per crepe to reheat in the microwave. However, I would think that using parchment paper and the oven should work fine as well. If you try it, I'd love to hear how it goes!
Have you tried leaving out the sugar and vanilla and making savory ones?
Vicki, I haven't ever tried that. However, they aren't very sweet by themselves. There is only 1 Tbsp. of sugar, so I wouldn't think it would make much of a difference if you left it out. If you try it, let me know how it turned out!
I just made these and they are wonderful, thank you! When you want to use the frozen ones do you hear at all or just thaw? Thanks again!
You can do either. I like crepes warm, so I just pop one off the freezer paper and throw it in the microwave for 30 seconds or so, and it's perfect for me. However, many people like cold crepes, so if that's you, just thaw. They are so thin that they thaw quite quickly.
What are your tips on rewarming crepes?
You can reheat them in the microwave (like 30 seconds is plenty), or if you want them to be a bit crispier you can quickly heat them in a skillet over medium heat. Or you can even eat them cold- my husband likes them that way! Hope that helps!
I used to think making crepes were hard for the longest time, but was glad to find out they weren't and have been making them at least twice a month ever since. Great tutorial, PINed it. 🙂
I thought the same thing, but they're so easy and fast to make! And I love freezing them, which has worked great for a couple showers I hosted, so I was able to get them made ahead of time and have one less thing to worry about!
Tanya, thanks for having us at the link party! you should give these a try, they are really quite easy!
These look delicious Jamie! I have always wanted to try making these, thank you so much for linking up to the Pretty Things at twelveOeight party this week. Hope to see you tomorrow night!
xo, Tanya
twelveOeight