In our house, we LOVE crepes. I grew up eating them often, my dad made them for us on weekends, especially when strawberries and peaches were in season. He would give us food history lessons while he cooked, and my brother and I loved it.
When I moved out and went to college, I missed crepes SO MUCH, I called my Dad and got the recipe. I started a new tradition of making crepes every General Conference weekend. (General Conference is a bi-annual conference that our church puts on, and many church members associate this weekend with big breakfasts since we stay home and watch the conference in our pj’s!) I have passed this tradition on to my husband’s side of the family too. It’s really just an excuse to make crepes at least twice a year, though we make them a little more often than that. They’re just too good to stay away from!
Tips to Make the BEST Crepes Ever
- Buy a crepe pan. If you love crepes and want to make them regularly, this is key! I actually have two of them, so we can make all of the crepes in half the time.
- Soda water. In any crepe recipe, you can substitute soda water for regular water. This helps your crepe batter to be just the right texture.
- No skim milk. Sure, crepes will work with skim milk, but they won’t taste the same. I am actually pretty firm on this point. We use 2%.
- Refrigerate your batter before cooking crepes. If possible, we mix our batter the night before and refrigerate overnight. If that isn’t possible , stick the batter in the fridge for at least an hour, this makes a huge difference.
Crepe Making Supplies:
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The Best Crepe Recipe Ever
- 1 cup all-purpose flour
- 1/2 cup + 2 tbsp soda water can sub regular water
- 1/2 cup milk
- 3 large eggs
- 3 tbsp unsalted butter melted and slightly cooled
- 1/2 tsp salt
- Add flour, water, milk, eggs, butter and salt to a blender. Blend until smooth.
- Refrigerate batter for at least one hour. (optional)
- Heat a crepe pan or non-stick skillet over medium heat until it's hot. Brush pan lightly with butter.
- Pour batter into the pan. Depending on the size of your pan you will use about 1/8 cup batter per recipe.
- Tilt and rotate the pan to evenly coat the bottom with crepe batter. When the underside is cooked, flip the crepe and cook the other side.
- Repeat until batter is gone.
Best Crepe Fillings
- Peanut Butter
- Powdered Sugar
- Whipped Cream
- Homemade Caramel Sauce
- Pumpkin Butter
- Blueberry Syrup
- Whipped Cream Cheese