Crepes feel fancy but are actually easy to make! Here’s a quick crepe recipe that makes a fun breakfast your family will enjoy.
Crepes are not something you have to save for fancy brunch restaurants or even special occasions.
I used to save crepes for Christmas morning. But they’re so fast and simple to make that I started serving them more often. Most recently, I whipped up a batch on a Sunday afternoon so my boys would have crepes for Monday morning, a rough time of the week around here. Because a crepe spread with Nutella and stuffed with sliced bananas and strawberries makes getting out of bed a little easier.
YOU MIGHT ALSO LIKE: Whole Wheat Waffles
How to Make Crepes
The ingredients to make crepes are simple staples: Flour, milk, eggs, butter, and water.
I make the crepe batter in a blender, but you could also stir it well until smooth.
Pour one-quarter cup crepe batter in a non-stick pan slicked with a bit of butter over medium heat. Swirl the pan to get a thin, even layer of batter on the pan. The edges will start to cook and become dry, and the middle will bubble. That’s when it’s ready to turn, gently, with a rubber spatula or other non-abrasive turner.
Cook it for an additional 20-30 second on the other side, then remove from the pan.
Once you have a stack of crepes, your family can add the sweet or savory fillings they like best.
What is white whole wheat flour?
For this crepes recipe, I used white whole wheat flour
instead of all-purpose flour. It’s made from white wheat (instead of the usual red) and is lighter in color and milder tasting than regular whole wheat. But like all whole grains, the wheat kernels haven’t been stripped of any of their parts. So the flour is naturally rich in fiber, iron, protein, and B vitamins.
Can I make crepes ahead of time?
Yes! Here’s how: Lay crepes out to cool, then stack in a single layer, with a piece of parchment between each, and refrigerate in a ziptop bag or airtight container for up to 2-3 days. To reheat, warm in a buttered skillet.
Can I freeze crepes?
Yes! To freeze, stack crepes, placing a sheet of plastic wrap, parchment, or wax paper between them, wrap stack in plastic wrap, and place in a freezer bag. Use within three months. To reheat, warm in a buttered skillet. Fill and serve.
Are non-stick pans safe?
Rumors have long circulated that non-stick pans are dangerous, due to a chemical called perfluorooctanoic acid (PFOA) that was used to make nonstick coatings like Teflon. Some research showed that lab animals and people living near or working at chemical plants making PFOA had higher rates of cancer.
Manufacturers stopped using PFOA in 2012, though the FDA says that PFOA in nonstick cookware evaporates during the manufacturing process anyway (The American Cancer Society agrees and says that there are no known risks to using Teflon-coated pans).
But there are still chemical components of the coating that can break down when exposed to very high heat. So follow these tips:
- Use only low and medium heat when cooking with nonstick pans.
- Don’t use any utensils or cleaning tools that could scratch the coating.
- Replace any nonstick pans that are chipping or flaking.
- 1 cup white whole wheat flour (or 1/2 cup all-purpose flour + 1/2 cup whole wheat flour)
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons butter, melted (plus more for buttering pan)
- Place all ingredients in a blender and blend until smooth. If batter is thick (like pancake batter), add a tablespoon or two of milk to thin it out.
- Lightly butter an 8-10″ nonstick skillet and place over medium heat.
- Pour 1/4 cup batter into the skillet. Lift and tilt the pan in a circular motion to coat the bottom with batter.
- Cook about 20-30 seconds or until edges become dry and easily lifted with a spatula. Flip crepe with spatula. Cook about 20-30 seconds more or until middle is set, then remove crepe from pan.
- Repeat with rest of batter.
- Serve with your favorite fillings.
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Serving Size: 1 Makes 8-10 crepes
Amount Per Serving:
Calories: 102 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 55mg Sodium: 49mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 2g Sugar: 0g Sugar Alcohols: 0g Protein: 4g