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Everyday crepes for every meal of the day: A master recipe

Crepes are an underrated food easy enough to pull off everyday. Filled or topped, sweet or savory, they only look fancy and complicated to make. A simple 5-minute batter is all you need to whip up a gourmet dish for any meal of the day; breakfast, lunch, or dinner. You don’t even need a special crepe pan-you can use your favorite non-stick skillet! Guaranteed, once you've got this master recipe for crepes under your belt, it will be your secret weapon for a perfect meal, everyday.

Crepes simply folder topped with berries and ice cream will wow your guests!
Crepes simply folder topped with berries and ice cream will wow your guests!Pam Anderson
Mastering crepes for breakfast
Mastering crepes for breakfastsgs

We’ve offered some suggestions for fillings. How do you like your crepes?

Everyday Crepes

Ingredients

· 2 cups all-purpose flour

· ½ tsp. baking soda

· ½ tsp. granulated sugar

· ¼ tsp. salt

· ¾ cup buttermilk

· ½ cup milk, plus up to ¾ cup more depending on batter

· 1 egg, beaten

Directions

1. In a large bowl, whisk together flour, baking soda, sugar and salt. Set aside

2. In a blender set on low speed, or in a separate bowl with a spatula, blend buttermilk, egg, and initial ½ cup of milk

3. Slowly start adding flour mixture, adding the additional milk as needed. Batter should be runny, coating the back of a spoon but thinner than pancake batter

4. Place in small pitcher and allow crepe mixture to rest for at least 1 hour, or up to 24

5. To make crepes, heat a large NON-stick skillet (one with rounded sides), with 1 tsp. sweet butter (or oil) over medium high heat, adjusting heat so that pan is hot, but not smoking

6. Pour approximately 1/3 cup (+/- depending on the size of your pan) directly on to center of pan

7. Lift pan up and in a circular motion, swirl batter around so that the pan is even coated with a very thin layer of mix

8. Cook crepe for 2-4 minutes on the first side, or until the batter begins to pull away from the sides of pan and the bottom side starts to get a bit of color

9. With a spatula and your hand, turn crepe over, shaking pan to even out crepe

10. Cook 1 minute longer and turn onto plate

Serve with cinnamon, powdered sugar and a squeeze of fresh lemon

Crepe Suggestions

Sweet: Butter, Nutella, Fruit jam, Maple syrup, Honey or

Ice cream

Savory: Fill with shredded cheese of your choice, shredded, cooked roast chicken or smoked salmon, cream cheese and chive

Make ahead tip: Cool crepes and place between sheets of parchment and place in heavy duty, seal and lock bag. Freeze for up to 2 months. Place frozen crepe on hot, buttered, non-stick skillet for 30 seconds on each side to revive.