Crepes

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Let’s learn how to make crepes!

I’ve been slightly obsessed with these famous thin French pancakes ever since moving near a local crêperie in downtown Kansas City, where a delicious list of creative and delicious crepes fill the menu. They of course serve all of the classic sweet crepes, filled all sorts of delicious fruits and citrus curds and flavored whipped creams and ice creams and, of course, classic Nutella.

But as someone who usually trends away from sweet breakfasts, I’ve actually fallen in love with the savory side of their menu. From their smoked salmon crepes (with artichokes, caramelized onions, capers and cream cheese), to the roasted chicken crepes (with sun-dried tomatoes, sautéed mushrooms, spinach, mozz, pesto and marinara), to the pollo verde crepes (with Pepper Jack, verde aioli, and a red pepper sauce), to my all-time favorite simple bacon crepe (with brie, pesto and crème fraiche, YUM) — turns out that I love a good savory crepe!

Of course, after visiting the creperie for the dozenth time, I figured it was probably time (and time for my budget) to tap into my inner Julia Child and learn how to make crepes at home. I’m happy to report — it is très simple. So easy!!! All you need are a few basic ingredients, a blender, a saute pan, and your favorite fillings, and this classic crepe recipe will be yours to enjoy in no time. Let’s make some!

Classic Crêpes

★★★★★ 5 from 5 reviews

• Author: Ali
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 8 -10 crepes 1x

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Description

Learn how to make crêpes with this classic French crêpe recipe! Quick and easy to make, and delicious served with your favorite fillings.

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Ingredients

Scale 1x2x3x

• 2 tablespoons melted butter (plus extra to grease the pan)
• 1 1/4 cups plain milk (dairy or non-dairy)
• 1 cup all-purpose flour
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/4 fine teaspoon salt
• 2 large eggs

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Instructions

1. Add all ingredients to a blender and pulse for 5 seconds. Use a rubber spatula to scrape down the sides of the blender, then pulse for another 5-10 seconds or until the mixture is smooth and combined. Cover and refrigerate for 1 hour, or up to 36 hours.
2. Once you’re ready to cook the crepes, melt 1/4 tablespoon butter in an 8- to 10-inch round saute pan over medium heat.  Pour 1/4 cup of the chilled crepe batter into the center of the saute pan, then immediately tilt and swirl the pan so that the batter forms a large circle.  Let the batter cook for about 1 minute, or until the edges of the batter begin to slightly brown.  Then carefully slip a thin spatula (or rubber spatula) underneath the crepe, and flip it to the other side.  Cook for another 45-60 seconds, then transfer the crepe to a separate plate and set aside.
3. Repeat with the remaining batter, adding extra butter to the pan occasionally when needed so that the crepes do not stick.
4. Serve crepes immediately, filled and/or topped with your favorite ingredients.

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