How to Make Crepes

Learn how to make crepes with these recipes and tutorial. Crepes freeze well so you can stock the freezer for an easy breakfast during the week, too. A traditional crepe is very thin. It can be served with different fillings or sprinkled with powdered sugar. A large skillet works better for this thin batter crepe. We have a few different recipes to try.

How to Make Crepe Batter Recipes

Easy Crepe Recipe
This crepe recipe is a thicker crepe. It can still be rolled up crepe style but is not a traditional thin crepe. Try the recipe below if that is what you'd rather have.

3 eggs
1- 1/4 Cup milk
3/4 Cup flour
1/2 teaspoon salt
Add all ingredients in mixer and blend together. Warm skillet pan. Add small pat of butter. Pour 1/4 cup of batter into pan.



When bubbly and edges can be lifted up, flip crepe.



Cook 1 minute and take out of pan. Continue with remaining batter. Serve with fresh fruit or jam and a sprinkle of powdered sugar.

Thin Batter Crepes

4 Cups milk
5 eggs
½ tsp. salt
1 Tablespoon sugar
2 Cups flour
butter for frying
Lightly beat eggs. Add about 1/3 of the milk, then add sugar and salt. Mix well. Add flour and mix well with an electric mixer. Add remainder of milk. Let rest for 10 minutes. If necessary add more milk so batter is thin.

Heat small fry pan to very hot. Add a small amount of butter and melt. Swirl butter to coat pan. Reheat. Add batter to just cover bottom of pan. Turn to brown other side.  Stir batter baking each crepe.

To make thin crepes you'll need a large skillet for the crepes to cook.

Berry Crepes

2 egg whites
2/3 Cups milk
2 tsp canola oil
1/2 C of flour
1/4 tsp salt
1/4 Cup of reduced sugar orange marmalade
1 Cup of unsweetened blueberries, strawberries or raspberries
Splenda, equivalent to 8 tsp of sugar
1/2 Cup sour cream
1/8 tsp of cinnamon

Place the egg whites, milk and oil in a bowl and whisk until well blended. In a separate bowl combine the flour and salt. Add the flour mixture to the egg white mixture and blend it in well. Place the marmalade into a saucepan. Stirring constantly, cook the marmalade over low heat until completely melted. Remove from the heat and stir in the blueberries and Splenda.

Mix the sour cream and cinnamon together, set aside. Coat a small skillet with cooking spray. Place the skillet over low heat and add 2 tbsp of the batter. Lift the pan to evenly coat the bottom with the batter. Cook until the top is dry and the bottom is lightly browned. Remove the crepe to a wire rack to cool and continue cooking the batter until all the batter is used. Preheat the oven to 375 degrees.

Spread each of the crepes with 1 tbsp of the sour cream mixture. Roll each crepe up over the mixture and place in a baking dish. Spoon the berries over the top of each crepe. Bake 15 minutes. Makes 4 servings

How to make Crepe Filling Recipes and Ideas

Try this cherry crepe filling recipe.





Find  crepe filling recipes and homemade syrup recipes here.

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