One of my all-time favorite French recipes is undoubtedly crepes. Back in high school French class, we had these fantastic food days where everyone would showcase a classic French dish for everyone to sample. The highlight was always my sweet little French teacher whipping up delicious crepes right in our classroom, filling the air with their irresistible aroma.
At home, crepes have become a beloved alternative to traditional pancakes. We often enjoy “breakfast for dinner,” and without fail, everyone requests crepes. We create a delightful toppings bar loaded with various jams, Nutella, and chocolate chips. While I adore orange marmalade, all of the sweet, fruity fillings are simply extraordinary.
What makes crepes truly amazing is their versatility; they can be both sweet and savory. Hailing from the beautiful region of Brittany France, this area boasts some of the most exquisite creperies I’ve ever visited. The food, combined with a rich culture influenced by Celtic traditions, creates an experience that is truly unique. Brittany is definitely among my top three favorite destinations, if not number one. To dive deeper into the enchanting traditions of Brittany, check out this article! Visite Bretagne – Breton culture
Preparation, Servings, and Storage
What’s great about this recipe is that it can be made with just a few staple ingredients, nothing fancy! The batter comes together quickly, and while the cook time is about an hour (since you can only cook one crepe at a time), it’s absolutely worth it.
This recipe yields approximately 16 crepes, and although we usually finish them all, any leftovers can be stored in a food storage bag in the refrigerator for up to three days or frozen for up to three months.
Looking for some other amazing breakfast ideas? After enjoying Crepes, try:
Chocolate Chip Sourdough Pancakes
Crêpes
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Ingredients
- 4 Eggs
- 1 cup Milk
- 1 cup Water
- 1 tsp Vanilla extract
- 2 cups Flour
- 1/2 tsp Sea salt
- 4 tbsp Butter
Instructions
- Beat eggs with a whisk in a large mixing bowl.
- Whisk in milk, water, and vanilla.
- Add flour and sea salt. Whisk until combined.
- Finally, whisk the melted butter to the batter.
- Allow the batter to rest for 5 minutes while the pan is heating up to medium heat.
- Using a 1/4 cup, pour batter into the pan. Pick up the pan and swirl the batter around, going about a half inch above the edges of the bottom of the pan.
- Allow the batter to cook for 1-2 minutes. the edges will begin to crisp and pull away from the pan.
- Flip the crepe and continue to cook on the other side for another 1-2 minutes.
- Remove from the pan to a plate and continue with the remainder of the batter.
- Spread any flavored jam around the top of the crepe, fold or roll the crepe, and top with whipped cream.
- This recipe will make approximately 16 crepes.
Nutrition
