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Crepes

by jrwarfield

As I said before, I LOVE breakfast foods. On Saturdays, is when I make the bigger, better breakfasts like pancakes, waffles, hash browns, fruit salad, breakfast casserole, or Crepes. We love crepes especially those with Nutella or Jams on them. Crepes are actually very simple to make,but a lot of people don’t ever try making them. Grant is amazing and has arm muscles and can actually do the flip them in the pan thing. I have managed that a few times,but find a thin non stick spatula is faster for me.  So, here is how I make Crepes.

 Start with butter in the kitchenaid mixer. I tend to melt it as you can see.

Add Eggs.

 

Give it a good stir.

 

Add Flour.

 

Mix and add milk.

 

Add Salt.

 

Add Water.

When the batter is done, there might be a few lumps,but don’t sweat it.

Grant and I prefer sweet crepes rather than savory crepes, so I also added a splash of vanilla.

 

I got a chocolate making kit that had this tiny ladle which I think hold around 1/4 cup which is the perfect amount for my smaller skillet. Don’t forget to preheat the skillet.

 

I spray the pan with pam spray for the first crepe,but they have enough butter in them to not need any more after that. Drop the batter in the pan and tilt it to get a very thin layer of batter on the whole pan. Let sit for a little bit and then flip and cook on the other side.

 

Here is a small stack of them.

 

Add your filling like jam or Nutella and enjoy.

 

Yum!

Basic Crepe Recipe

Prep Time: 10 Min
Cook Time: 20 Min
Ready In: 30 Min

Servings: 4

Ingredients

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

Directions

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

 

Come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and RealCaliforniaMilk.com

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2 comments

Laszlo June 12, 2012 - 12:19 pm

Just like Hungarians call it Palacsinta perfect recipe. We always use a little butter in between fills as needed then it gets a nice golden web like affect on the crepes and use
cottage cheese with bit of sugar and zest of lemon as filling. Nice Post 🙂

Reply
Brooke @ All Things Thrifty June 15, 2012 - 10:25 am

Jessica! You won my $100 Shabby Apple giveaway! 🙂
I’ll send you an e-mail too!

Reply

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