Homemade crepes – Learn how to make crepes from scratch! Serve these with your favorite fruit preserves, nutella, or simply dust them with powdered sugar!
I’ve shared this post with you over 3 years ago and I thought it was time I shared it again with some more pictures and more information. This truly is my favorite dessert ever, probably because as a child my mom used to make this for us almost every weekend and taught us from a very early age how to make these. So I’ve really been making these for as long as I can remember. There’s absolutely no need to be scared of making them, they really are easy to make, and the best part is that you can fill them with anything you like. To this day I still make these at least once a week.
My favorite filling is nutella, or just any plain old jam, raspberry, strawberry, blueberry, apricot, whatever you have in your fridge. I’m making them now because my husband bought this great blueberry Saskatoon jam, and it would be a waste not to make some crepes for it. Another way these crepes are served, is with a cheese filling inside usually made from ricotta, eggs, sugar, sour cream and raisins and folded into squares then baked for a few minutes, but for today I’m sticking with the awesome Saskatoon blueberry jam. But stick around for the next post, and you’ll see what I’m talking about with my new favorite maple ricotta crepes, which really is my version of a Canadian/Romanian crepe.
But these crepes are also very versatile, they could even be made savory and filled with chicken, or mushrooms or anything you can imagine. No matter which way you make them, they are simply delicious.
I think most people are probably afraid of making the batter, which to be honest I’ve always made it with no recipe, because since we were little my mom had ingrained the ingredients that go into making the batter into our heads; flour, sugar, eggs, milk. Those are the main ingredients, then of course you can throw in a bit of vanilla extract, some salt to enhance the flavors and sometimes even a bit of butter. And as far as consistency, all you really have to remember is that it needs to have the consistency of heavy cream, completely different from the American pancakes where you have a nice thick batter, the crepe batter consistency is quite thin.
To actually make these you could use a nice crepe pan, but to tell you the truth, I’ve only recently started using a crepe pan because my hubby bought me one, but all this time I’ve just been using a regular frying pan. My crepe pan is 11 inches which makes for pretty big crepes, but even an 8 inch frying pan would work just as well. The only thing you have to take into consideration is how much batter to add to the pan based on your pan size. For my 11 inch crepe pan I add a full ladle of the batter, and for a smaller pan you need just a bit less. This is something you’ll have to play around with and figure out on your own.
After making each crepe you can add a bit more butter to the pan, but I find it easier to just spray my pan with some cooking spray instead. After you add a ladle of the crepe batter to the pan you have to quickly rotate the pan around to spread the batter evenly over the entire surface of the pan. Trust me it will get easier as you do this more and more. The crepe is done on the first side when you see the edges starting to brown a bit, and the crepe should easily slide around in the pan, at which point you can easily flip it over and cook for another minute or so.
Once done with all your crepes, you can finally enjoy the fruits of your labor and trust me you will enjoy these.
- 2 eggs
- 2 tbsp of sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups of milk
- 1 cup of flour
- 1 tbsp unsalted butter, melted
- oil for frying
- Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes.
- In the meantime heat a non stick frying pan with a ½ tsp of oil really well or spray is generously with cooking spray. It is very important that the pan is very hot.
- Pour ¾ of a ladle of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe starting to brown a little bit. Once the crepe is done on one side it will also be able to slide it around and flip it over.
- Repeat steps until you've prepared all the crepes.
- When you're done use your favorite jam and spread about a tsp of jam per crepe, then roll the crepe and enjoy!