Making Crepes is Easy!

I’ve always been a bit afraid of making crepes. I thought they would be difficult to make and MUCH too fiddly. In reality, they’re not that bad. They are a family favourite and are a yummy breakfast or brunch staple. You can add fillings to make these sweet or savoury.

So kick your next brunch or breakfast up a notch and make crepes. When I make them here, I like to make extra. They keep for a few days in the fridge or you can separate them with waxed paper and freeze them for later.

Crepe Topping and Filling Ideas

Evan loves to top his with Nutella and bananas or strawberries. You can also make the blueberry syrup from my Blueberry Cream Cheese French Toast Bake and use it to top your crepes. I’ve also included the recipe for an apple crepe topping in my printable recipe card.

I prefer mine stuffed with sliced ham and cheese with honey mustard. Once all your crepes are done, put one back in your hot skillet. Add ham and cheese to the middle and fold the sides over like a burrito. Cook on one side for about a minute and then flip it. Cook about a minute on that side. Your cheese will be melty and delicious!

Crepe Recipe

Ingredients

• 2 cups all-purpose flour
• 4 eggs
• 1 cup milk
• 1 cup water
• 1/2 tsp salt
• 1/4 cup melted butter

Instructions

Mix flour & salt in a medium bowl. Mix liquid ingredients in another bowl.

Add liquid to flour & beat until smooth.

The batter should be relatively thin so that it will spread in the pan (I had to add about 3/4 cup extra water but this will depend on the dryness of your flour. Add a bit at a time. Thinner is better!).

Heat a lightly oiled griddle or frying over medium high heat.

Pour or scoop the batter on the pan using ~ 1/4 cup for each crepe (or more if this amount won’t cover the area you want).

Moving quickly, tilt the pan in a circular motion so the surface is coated evenly.

Cook the crepe for about 2 minutes until the bottom is light golden brown in spots. Using your spatula, make sure the crepe is released around the edges.

Flip and cook the other side. Continue until you’ve used all your batter. This recipe makes about 8 crepes when using a 12-inch pan (as long as your batter is thin enough).

Serve hot with your favourite toppings or fillings

Don’t forget to Pin for Later!

Other great Breakfast Recipes:

Overnight Blueberry French Toast

Grilled French Toast Skewers

Paleo Huevos Divorciados (Divorced Eggs)

Pesto and Boursin Baked Eggs