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.
Easy Homemade Crepes Sweet & SavoryJump to Recipe
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.
Homemade Crepes and the process
Whisk the flour and salt together, I do this because I rarely take the time to sift the flour and it aerates/fluffs it quickly.
Then, whisk the wet ingredients together in a separate bowl.
Now, combine the wet and the dry together, whisking well.
Place a griddle over medium/high heat and lightly butter it, pour a ladleful of batter and smooth into a circle.
Cook for about one minute or until golden/brown underneath. Flip and let the other side cook.
Try having two griddles on and two people 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.
Homemade Crepes and a story behind the recipe…
A long time ago I read this sweet children’s book 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 at first, are completely bewildered by the idea of pancakes being fluffy unlike their native Crepes! But, along with the help of some American Soldiers and their mother, they manage to make celebratory pancakes.
It was darling, and I love stories about World War Two. And, I suppose thinking of that story helps give me a history of my own to go along with this recipe. 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.
Homemade Crepe toppings:
- Butter and jam (Rhubarb Strawberry Jam, Sugar-free Honey Pear Jam)
- Nutella and jam
- Honey and butter
- Fresh fruit/whipped cream
- Fresh fruit and Granny’s Cocoa Sauce
Savory Crepe toppings:
- Roasted vegetables
- Scrambled eggs (here’s why you should Try Duck Eggs!)
- Fried potatoes
- Sautéed mushrooms (Try Foraged Morel Mushrooms!)
Easy Homemade Crepes
- 3 1/2 C. Flour
- 1 tsp. Salt
- 4 C. Milk
- 10 Tbs. Butter melted and cooled to room temperature
- 6 Eggs
In a large bowl, whisk the flour and salt together, fluffing the flour.
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 lumps, pour the batter through a sieve.
Heat a griddle over 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.
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 underneath. Flip it carefully and let the other side become golden. Eat hot, or keep warm in the oven.
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 easy Homemade Crepe Recipe! What are your favorite toppings for these beauties?
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