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Making Crepes is Easy!

Making Crepes is Easy!

I’ve always been a bit afraid of making crepes. I thought they would be difficult to make and MUCH too fiddly. In reality, they’re not that bad. They are a family favourite and are a yummy breakfast or brunch staple. You can add fillings to make these sweet or savoury.

So kick your next brunch or breakfast up a notch and make crepes. When I make them here, I like to make extra. They keep for a few days in the fridge or you can separate them with waxed paper and freeze them for later.

Crepe Topping and Filling Ideas

Evan loves to top his with Nutella and bananas or strawberries. You can also make the blueberry syrup from my Blueberry Cream Cheese French Toast Bake and use it to top your crepes. I’ve also included the recipe for an apple crepe topping in my printable recipe card.

I prefer mine stuffed with sliced ham and cheese with honey mustard. Once all your crepes are done, put one back in your hot skillet. Add ham and cheese to the middle and fold the sides over like a burrito. Cook on one side for about a minute and then flip it. Cook about a minute on that side. Your cheese will be melty and delicious!

Crepe Recipe

Ingredients

  • 2 cups all-purpose flour
  • 4 eggs
  • 1 cup milk
  • 1 cup water
  • 1/2 tsp salt
  • 1/4 cup melted butter

Instructions

Dry and Wet ingredients for crepes

Mix flour & salt in a medium bowl. Mix liquid ingredients in another bowl.

Crepe batter

Add liquid to flour & beat until smooth.

The batter should be relatively thin so that it will spread in the pan (I had to add about 3/4 cup extra water but this will depend on the dryness of your flour. Add a bit at a time. Thinner is better!).

Heat a lightly oiled griddle or frying over medium high heat.

Rotating the pan to spread crepe batter

Pour or scoop the batter on the pan using ~ 1/4 cup for each crepe (or more if this amount won’t cover the area you want).

Moving quickly, tilt the pan in a circular motion so the surface is coated evenly.

Getting ready to flip

Cook the crepe for about 2 minutes until the bottom is light golden brown in spots. Using your spatula, make sure the crepe is released around the edges.

Crepes in a skillet

Flip and cook the other side. Continue until you’ve used all your batter. This recipe makes about 8 crepes when using a 12-inch pan (as long as your batter is thin enough).

Serve hot with your favourite toppings or fillings

Making Crepes

Crepes

Yield: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A fancy breakfast of crepes and apples. 

Ingredients

Crepes:

  • 2 cups all purpose flour
  • 4 eggs
  • 1 cup milk
  • 1 cup water
  • 1/2 tsp salt
  • 1/4 cup melted butter

Apple Topping (enough for about 4 crepes):

  • 2 apples
  • 2 Tbsp powdered, icing sugar
  • 2 Tbsp butter

Instructions

Crepes

  1. Mix flour & salt in one bowl.
  2. Mix liquid ingredients in another bowl.
  3. Add liquid to flour & beat until smooth.
  4. Batter should be relatively thin so that it will spread in the pan (I had to add about 3/4 cup extra water).
  5. Heat a lightly oiled griddle or frying over medium high heat.
  6. Pour or scoop the batter on the pan using ~ 1/4 cup for each crepe (or more if this amount won’t cover the area you want).
  7. Tilt the pan in a circular motion so the surface is coated evenly.
  8. Cook the crepe for about 2 minutes until the bottom is light golden brown in spots.
  9. Flip and cook the other side.
  10. Serve hot.

Filling

  1. Heat in non-stick skillet on stove until apples are tender.
  2. Increase recipe for the number of people you have.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 118mgSodium: 268mgCarbohydrates: 34gFiber: 2gSugar: 7gProtein: 8g

Don’t forget to Pin for Later!

How to Make Crepes

Other great Breakfast Recipes:

Overnight Blueberry French Toast

Overnight Blueberry French Toast

Grilled French Toast Kabobs

Grilled French Toast Skewers

Paleo Huevos Divorcidados - MerryAboutTown

Paleo Huevos Divorciados (Divorced Eggs)

Pesto and Boursin Baked Eggs

Pesto and Boursin Baked Eggs

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Alison Kelly

Thursday 9th of April 2020

I’ve always been afraid to make these! Thanks for the recipe, I feel like I can give this a try!

Kory

Thursday 19th of February 2015

I'm so glad that the intenret allows free info like this!

Scattered Mom

Thursday 11th of March 2010

My Dad used to make crepes all the time, and I have yet to learn how. I keep thinking I need a special crepe pan in order to do it.

I'm so bookmarking this recipe for when I actually get around to it :)

Jen of A2eatwrite

Wednesday 16th of September 2009

This looks delicious, Merry! Crepes are a "go-to" in our household - I fill them with just about anything I can get my hands on. I might try your version this Sunday!

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