Posted Mar 25, 2022, Updated Sep 13, 2024 We like to make some sort of special, warm breakfast on Saturday mornings. Waffles and pancakes are great, but this crepe recipe is extra special. These homemade crepes are thin and buttery with a rich vanilla flavor. This easy crepe recipe comes together in 5 minutes with 6 ingredients. Also – try this chocolate crepes recipe – yum! Plus, the batter can be prepared days in advanced and stored in the refrigerator so you can cook them fresh in the mornings, either in a large batch or just enough for that day. Serve them with a variety of fillings (jam, lemon curd, apple butter, homemade whipped cream, chocolate pudding, vanilla pudding, etc.) a dusting of powdered sugar or a drizzle of maple syrup.
Crepes Recipe: Ingredients & Substitutions
Whole milk. 2% milk and half and half both work well in this recipe. Eggs. There are no substitutions for eggs. Pure vanilla extract. I prefer that our crepes have a rich, vanilla flavor. You can reduce the amount or add in other extracts (almond, orange, etc.) to change the flavors. Vanilla bean paste or the seeds from one vanilla bean can be used in place of extract. All-purpose flour. I don’t suggest substituting the flour, although bread flour does work well. Granulated sugar. honey can be used in place of granulated sugar.
How to Make Crepes
The batter for this crepe recipe is really easy to make in 5 minutes (or less) in the blender. It does take some time to cook each individual crepe in a crepe pan or large nonstick pan, so keep that in mind. Here are some step-by-step instructions on how to make crepes, and don’t forget to watch the video. Begin by making the batter. Simply add the ingredients in the order listed into the container of a blender. Secure the lid and start blending on low speed, then increase to high and blend on high speed for 30-50 seconds until mixture is smooth. Transfer the batter to a glass bowl with a lid and let it chill in the refrigerator for at least one hour. You can also chill it overnight and for up to 5 days.
Cook
Next, cook each crepe individually in a nonstick frying pan or crepe pan over medium heat. Start by melting 1 teaspoon of butter into the pan and swirl it around. Note: Cooking the crepes in butter (and not just greasing the pan with cooking spray) is critical for making the best crepes. The crispy butter outside is so delicious. Then, pour ¼ cup of batter in the center of the pan and swirl it around to evenly distribute it in a circle on the surface of the pan. Cook the crepe for 2-3 minutes on the first side, until parts of it are lightly golden brown and bubble form in the batter and the edges are set. Flip and cook on the second side for 2-3 minutes until lightly golden brown in some places. Transfer the cooked crepes to a large plate and cover them with a light tea towel. Repeat with a second ¼ cup portion of batter. Very important: After every 2 crepes, add another tsp of butter to the pan and swirl it around. Then cook 2 more, add another tsp of butter. etc. until all the batter is used. This recipe makes 15-16 crepes. The butter makes the crepes golden-brown and so delicious.
To Make In Advance
If you’d like to prepare these crepes in advance, you can do it in one of two ways: I prefer to cook the crepes the night before we plan on eating them in the morning, since cooking 16 crepes individually for 5-6 minutes total takes a long time!
Serve
Once the crepes are finished, serve them warm with your favorite fillings/toppings. here are some suggestions:
Jam Nutella Fresh berries Lemon Curd Apple Butter Homemade whipped cream or Chocolate Whipped Cream Dusting of powdered sugar Drizzle of maple syrup. Homemade Pumpkin Butter Homemade chocolate pudding or vanilla pudding.
I love to see my family member’s food personalities come out when they choose how to eat their crepes.
Store
Store leftover crepes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.
Freeze
Let the crepes cool completely. Then, layer them in an airtight container with wax paper in between each crepe. Freeze for up to 2 months. Transfer the frozen crepes to the refrigerator to thaw overnight before eating. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
