With Valentine’s Day just around the corner I couldn’t think of a better video recipe to create for you guys than a tutorial for how to make crepes.
Crepes sound fancy and complicated and I know I was intimidated to make them. I think many home cooks feel that way about any type of French food in general, even French street food. I feel so obnoxious saying this but my first crepe was in Paris when I was younger.
My family took a trip there and I remember falling completely in love with crepes, being utterly infatuated by watching the men pour the crepe batter onto those big crepe cookers and pushing the batter around into a perfect circle in .2 seconds flat.
The ooey gooey Nutella that gushed into my mouth with each bite sold me on crepes quick. I never wanted to eat a crepe anywhere else again because I had a strong feeling nothing would live up to that first moment of pleasure.
That ended in culinary school, though, where we learned to make crepes using basic equipment. Even most restaurants don’t have a crepe cooktop or special crepe pans. I’m debunking any myths that crepes are difficult to make at home or that you need special equipment or ingredients.
They really couldn’t be easier, you just may not make the most perfect circular crepes on your first few tries. And that’s okay! My first crepe always looks goofy.
How to Make EASY Crepes
Throw all the batter ingredients in a blender and be done. While the batter should be refrigerated for at least an hour to allow the flour to absorb the liquid and relax so that there aren’t too many bubbles or a rubbery texture, you can make the batter a full 48 hours ahead of time. That’s the trick to making them simpler and easier.
Actually cooking the crepes so they are evenly thin and relatively round can be a bit challenging, but you don’t even need any special equipment! Just a small nonstick fry pan and a thin spatula and you’re ready to start crepe making. The first few crepes might look a little wonky but who cares? They’re just going to get rolled up or folded over with deliciousness.
Sweet Crepe Filling & Topping Ideas:
Strawberries, raspberries, blueberries, banana
You could go way beyond these basic ideas for something totally fun and custom. Whatever you like! You could even build a crepe bar for your family and friends on Sunday morning and let them decide what to fill their crepes with. As for savory crepes, there are just as many flavor options.
More Breakfast & Brunch Recipes
I’ve been drying to make these Spinach Bacon Crepes with Hollandaise Sauce from my friend Nikki over at Chef in Training.
butter, melted, plus more for coating the pan
In a blender combine all the ingredients and blend for 10 seconds. Refrigerate the batter for 1 hour or up to 48 hours.
Set a 9-inch nonstick skillet over medium heat. Add enough butter to grease the entire pan. Add a 1/4-cup of batter to the center of the pan and immediately but gently tilt and swirl the pan to spread the batter out evenly. Cook until the crepe begins to bubble and is lightly browned and the batter is set, about 45 seconds to 1 minute.
Use a small spatula to lift the crepe up and off the pan then quickly flip the crepe over. Don’t worry if you don’t flip perfectly, you’re just going to roll the crepes up anyways. You just want to be sure you don't create any large holes in the crepes. Use your fingers quickly if necessary to get a sturdy grip on the crepe before flipping. Cook until the other side is lightly browned and set, about another 10 seconds.
Lay the cooked crepes flat on a plate. Continue the process, greasing the pan with more butter as you cook each crepe, until the batter is gone. Serve or store in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months. Thaw frozen crepes before gently peeling apart.
*For sweet crepes add 2 tablespoons granulated sugar and 1 teaspoon vanilla extract to batter *You can add ground pepper, spices, herbs, and other flavorings to batter for fun savory crepes