Easy Homemade Crepes Sweet & Savory
Homemade Crepes are a family favorite in our home; they’re so easy and delicious. Sometimes, if we’re ahead of the game, we’ll mix the batter up the night before and keep it in the fridge, ready to go for the morning.
The beauty behind these Homemade Crepes is their versatility, they can be filled with sweet jam or fruit and topped with whipped cream, or a savory alternative is to stuff them with scrambled eggs, roasted vegetables and bacon. As you can imagine, both are delicious.
Now, if you have a big family, you’ll have experienced the long wait for Homemade Crepes as it can take awhile! Our solution is to have two griddles on and two people that are manning the griddles. It goes so much quicker and that way it’s not one person doing all the work. You could also give yourself the extra time and make them ahead of time, keeping them warm in the oven, which is especially helpful if you have company over for brunch.
There is this sweet book I found a long time ago and making crepes or pancakes always reminds me of it. Pancakes-Paris, by Claire Huchet Bishop. It is a story of two French children who are given a box of American Pancake Mix and along with the help of some American Soldiers and their mother manage to make celebratory pancakes.
It was darling, and I love stories about World War Two. I love history, and I suppose thinking of that story helps give me a history of my own to go along with this recipe, a history that I hope to pass on to my children someday. It has gone out of print, but perhaps you can find this book at your local library.
Now, the best part is having fun with the toppings! Here are some ideas to get you started.
Butter and Jam,
Nutella and Jam,
Fresh Fruit/Whipped Cream,
Fresh Fruit and Granny’s Cocoa Sauce,
Easy Homemade Crepes
Sweet & Savory
3 1/2 C. Flour,
1 tsp. Salt,
4 C. Milk,
10 Tbs. Butter (melted and cooled to room temperature)
In a large bowl, whisk the Flour and Salt together, fluffing the flour up. In another medium-sized bowl, whisk the Milk, melted Butter and Eggs together until combined. Add the wet Milk/Egg/Butter mixture to the dry and whisk until combined, and there are no lumps. If there are still lumps, you can force the batter through a sieve.
Heat a griddle to medium heat, add a small piece of butter to keep the dough from sticking and ladle some batter onto the hot griddle. Keep in mind that it spreads and is naturally a thin dough. Now, I use the bottom or back of the ladle to smooth the batter out into a rough circle.
It will cook for about a minute or so; it should have light golden/brown spots, then flip it carefully and let the other side become golden. Then, either eat it hot, make a pile and keep them warm in the oven or whatever you wish! But, don’t forget those delicious fillings.
Tips and Notes:
Another tip to note is that I only butter the griddle once for the very first pancake. After that, the crepes leave enough of a butter residue that I don’t like to add any more. Do try it and make sure it works on your griddle. I have a well-seasoned Cast Iron Griddle that I use, which may be the secret to my success!
I hope you enjoy this super easy Homemade Crepe Recipe. What are your favorite toppings for these beauties?