These easy crepes with minimal ingredients were first introduced to me by my brother-in-law, who is a pro at making delicious crepes with only basic ingredients. This recipe is a spin off of the one passed on from him, and the crepes turn out nicely textured every time! These crepes make a great option for a special breakfast or brunch for Mother’s day, but are also great for hosting, birthday breakfasts and more. You may also enjoy my breakfast recipes for Amish Buttermilk Pancakes, Cheesy Mini Bacon Quiche, or Apple Cinnamon Waffles.
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Easiest Homemade Crepes
- Non-stick skillet (linked below)
- Mixing bowl (linked below)
- Whisk (linked below)
- 1 cup all purpose flour
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1 large egg, beaten room temperature
- 1 1/2 cups warm milk *see note
- 1 teaspoon vanilla extract
Cream cheese filling (optional):
- 8 oz. cream cheese softened
- 1 tablespoon fruit juice (of your choice)
- 1 1/2 cups sifted confectioner's sugar
- Assorted fresh fruit chunks and slices *see below for ideas
- Nutella or chocolate hazelnut spread
- Combine the flour, sugar and salt in a medium sized mixing bowl. Combine the beaten egg, warm milk (*see note) and vanilla extract in a separate bowl, then slowly whisk the wet ingredients into the dry until smooth and well combined (the batter should be thin).
- Heat a round non-stick skillet, very lightly greased with butter or cooking spray, over medium heat. Add 2-3 tablespoons of batter (more or less depending on the size of your skillet, you won't need much batter as the crepes should be thin), then lift the pan and swirl to get the batter to coat the bottom of the pan evenly.
- Cook the crepes for a minute or two per side, until both sides are golden and the top of the crepe looks dry. Repeat the process for each crepe and layer them on a plate.
- Optional: Combine the cream cheese, fruit juice and confectioner's sugar with a hand mixer, mixing until smooth and spreadable. Spread 1-2 tablespoons of the cream cheese filling onto the center of each crepe, then add sliced or whole fresh fruit over top. Roll the crepe, similar to a tortilla, and place seam side down. Drizzle Nutella or fruit compote (recipe linked below) over top of the crepes. Enjoy!
Equipment needed for this Basic French Crepe recipe:
- Non-stick skillet I use my 10 inch non-stick skillet for making the crepes. A ten inch skillet makes the crepes a med-large size.
- Mixing bowl Stainless steel mixing bowls are my go-to for mixing all kinds of baked goods, fillings, and breakfast foods such as these easy crepes.
- Measuring cups I also prefer to use stainless steel measuring cups for measuring out the flour, milk and confectioner’s sugar in these crepes.
- Whisk Using a whisk to combine the crepe ingredients is the best solution for eliminating any remaining lumps in the batter.
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Ingredients needed for the crepes: Milk, granulated sugar, vanilla extract, salt, egg and all purpose flour.
Filling and toppings:
As I mentioned in the recipe card, our favorite filling and topping option is a cream cheese filling with fruit, and Nutella or a homemade berry compote drizzled on top of the rolled crepe. You can also do a savory crepe with scrambled eggs, cheese and some sauteed veggies, or you can keep it simple and do a dessert crepe with strawberries, ice cream or pudding, and chocolate (or Nutella). We like to use strawberries, grapes, raspberries and blueberries in our crepes, but sliced bananas, peaches and blackberries are also great options. Feel free to customize the crepes to your preference!
Step 1: Combine the dry ingredients, then combine the wet ingredients in a separate bowl. Slowly add the wet ingredients to the bowl with dry ingredients, while whisking well to eliminate any lumps.
The batter for the crepes should be thin. A thin batter will spread much better on the pan when swirled, and will also create a nice and thin crepe, which is ideal texture wise.
Step 2: Heat a non-stick skillet coated with a bit of butter or cooking spray. Add the crepe batter and lift the skillet, then swirl the crepe in a circular motion to get the batter to evenly coat the bottom of the skillet.
Only add enough butter or cooking spray to the pan to keep the crepe from sticking. Too much butter or spray will ruin the texture of the crepe while cooking. You may need to add a little more grease after each crepe, or after every other crepe.
Step 3: Cook the crepe for a minute or two per side, until both sides have color and the top of the crepe is dry on both sides. Repeat the process for each crepe and stack the finished crepes onto a plate or large dish with a cover.
Step 4: Combine the cream cheese, fruit juice and sifted confectioner’s sugar to make a spreadable cream cheese filling. Spread 1-2 tablespoons of filling into the center of each crepe, then top the filling with fresh fruit. Roll the crepe and drizzle Nutella or fruit compote over top.
These crepes are best when fresh, but leftovers can be stored in the refrigerator for several days, tightly wrapped and with wax or parchment paper in between each crepe.
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