Best 8 Simple Delicious Crepes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Crepes, those thin, delicate pancakes of French origin, have captured the hearts and taste buds of people worldwide with their versatility and delectable nature. Whether you prefer them sweet or savory, crepes offer a blank canvas for culinary creativity. From classic fillings like Nutella and whipped cream to savory options such as cheese, ham, and vegetables, the possibilities are endless. In this article, we will embark on a culinary journey to discover the secrets of crafting the perfect crepe, ensuring a delightful experience that will leave you craving more.

Let's cook with our recipes!

CREPES



Crepes image

Make and share this Crepes recipe from Food.com.

Provided by MizzNezz

Categories     Breakfast

Time 15m

Yield 7 crepes

Number Of Ingredients 5

1 cup flour
1 1/2 cups milk
2 eggs
1 teaspoon vegetable oil
1/4 teaspoon salt

Steps:

  • Combine flour, milk, eggs, and oil.
  • Add salt.
  • Heat a lightly greased 6 inch skillet; remove from heat.
  • Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
  • Return to heat; brown on one side only.
  • To remove, invert pan over paper toweling.
  • Repeat with remaining batter.
  • Fill with your favorite filling.
  • Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
  • Endless ideas.

Nutrition Facts : Calories 124.6, Fat 4.1, SaturatedFat 1.8, Cholesterol 60.5, Sodium 129.3, Carbohydrate 16.2, Fiber 0.5, Sugar 0.1, Protein 5.3

SIMPLE DELICIOUS CREPES



Simple Delicious Crepes image

Crepes are very simple to make, and there isn't a lot of difference in different recipes. However, in this one I used real Mexican vanilla and brown sugar, and it made a wonderful, light, slightly sweet crepe that was perfect with fresh fruit fillings, or dessert fillings.

Provided by MsTeechur

Categories     Breakfast

Time 18m

Yield 20 Crepes, 5 serving(s)

Number Of Ingredients 7

4 eggs
1 1/3 cups skim milk
2 tablespoons butter
1/2 teaspoon vanilla
2 tablespoons brown sugar
1/2 teaspoon salt
1 cup flour

Steps:

  • Melt the butter in a glass dish in the microwave and let cool. You don't want it to curdle the eggs.
  • Use a blender to make this easier.
  • Toss in the four eggs and swirl a few times to lightly beat them.
  • Add vanilla, butter (no margarine, it compromises the flavor) and milk and whirl a few times.
  • Sift together salt and flour, and add to eggs and milk along with brown sugar.
  • If you'd like, pour batter into a bowl and let sit in the refrigerator for an hour (or up to two days if you're not making them right away). This allows the batter to settle and removes the bubbles. I use this time to prep the fruit filling.
  • Heat a crepe pan (I prefer the small ones so we can have more than one kind of crepe) over med heat.
  • Spray with Pam or swirl a VERY small amount of butter in the pan. Heat pan. Add about 2 Tbs (I use a small ladle) of batter and swirl to coat the pan until it stops swirling. Put over heat and cook until the edges start to brown slightly. You can turn them if you'd like, or simply turn out onto a plate.
  • Can be kept up to a week in the fridge or two months in the freezer. They freeze very well!
  • You could omit the vanilla and sugar and make savory crepes.

BASIC CREPES



Basic Crepes image

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 6

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

BASIC CREPES



Basic Crepes image

This is my favorite simple crepe recipe. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 crepes.

Number Of Ingredients 6

4 large eggs
1-1/2 cups 2% milk
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/8 teaspoon salt
8 teaspoons butter

Steps:

  • In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 50mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

VANILLA CREPES



Vanilla Crepes image

When I was a little girl, my mother would always make us crepes on Sundays. I also loved the smell of vanilla when my mother would make her cookies. So, I would always ask her to make her cookies, and when she refused, I would take out the vanilla and sit it next to me with the cap open, so that I could breathe the aroma. My mother get a kick out of this, and said, well, if it's that important, we'll add a little vanilla kick, just for you. After the first time she put the vanilla in, there was never a last...it became a tradition.

Provided by lelainem10

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 12

Number Of Ingredients 7

1 ½ cups milk
3 egg yolks
2 tablespoons vanilla extract
1 ½ cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
5 tablespoons melted butter

Steps:

  • In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
  • Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
  • Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Nutrition Facts : Calories 142 calories, Carbohydrate 15.9 g, Cholesterol 66.4 mg, Fat 6.7 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 3.8 g, Sodium 146 mg, Sugar 3.9 g

EASY SAVOURY CREPES



Easy Savoury Crepes image

Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 1h35m

Yield 14

Number Of Ingredients 11

1 cup all-purpose flour
¼ teaspoon salt
3 eggs
1 ¼ cups milk, 1% or 2%
2 tablespoons butter, melted
5 tablespoons butter
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
2 ½ cups shredded rotisserie chicken
⅓ cup herb and garlic cream cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
  • Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
  • Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
  • Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
  • Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 8.5 g, Cholesterol 69.8 mg, Fat 9.8 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 5.3 g, Sodium 136 mg, Sugar 0.2 g

BREAKFAST CREPES



Breakfast Crepes image

A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!

Provided by Sally

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 30m

Yield 3

Number Of Ingredients 4

1 cup all-purpose flour
1 cup milk
1 egg
1 pinch salt

Steps:

  • In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
  • Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
  • Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
  • After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
  • Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

Nutrition Facts : Calories 216.2 calories, Carbohydrate 35.7 g, Cholesterol 68.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 109.2 mg, Sugar 4 g

SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES



Super Easy, Super Delicious Breakfast Crepes image

I made these for the very first time yesterday, and I must say how absolutely DELICIOUS they were! Good enough to eat alone, without any fillings really. They're super easy, and a great breakfast or brunch item. Enjoy!

Provided by cooking in cairo...

Categories     Breakfast

Time 25m

Yield 12-14 crepes

Number Of Ingredients 7

1 1/2 cups whole milk
3 eggs
3 tablespoons sugar
1 teaspoon salt
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup flour

Steps:

  • In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
  • Add sugar and salt, blend for a few seconds turn off.
  • Add melted butter and vanilla, blend a few seconds turn off.
  • Add flour, blend until all mixed.
  • Okay now for cooking them, this is what I did --
  • I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
  • Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
  • I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
  • So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
  • *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
  • Serve with powdered sugar, jam, fruits any filling of your choice!
  • *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
  • *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.

Nutrition Facts : Calories 121.7, Fat 6.2, SaturatedFat 3.4, Cholesterol 66.1, Sodium 224.2, Carbohydrate 12.6, Fiber 0.3, Sugar 4.9, Protein 3.7

Tips:

  • Use a good quality non-stick pan: This will help the crepes to cook evenly and prevent them from sticking.
  • Make sure the pan is hot enough before adding the batter: If the pan is not hot enough, the crepes will not cook properly and will be gummy.
  • Use a thin layer of batter: A thick layer of batter will make the crepes difficult to flip and cook evenly.
  • Flip the crepes carefully: Use a thin spatula to flip the crepes to avoid tearing them.
  • Cook the crepes until they are golden brown: This will ensure that they are cooked through.
  • Serve the crepes immediately: Crepes are best served warm, so enjoy them as soon as they are cooked.

Conclusion:

Crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can easily master the art of making crepes at home. So next time you're looking for a quick and easy meal, give crepes a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #pancakes-and-waffles     #breakfast     #desserts     #eggs-dairy     #french     #european     #holiday-event     #easter     #eggs     #christmas     #brunch     #mothers-day

Related Topics