Indulgent Homemade Crepes: Create Sweet or Savory Perfection
Homemade crepes are versatile and easy to make, perfect for any meal time.
Equipment
- Mixing bowl
- Whisk
- non-stick skillet
- Ladle
Ingredients
For the Batter
- 1 cup All-Purpose Flour Can substitute with whole wheat flour.
- 2 large Eggs For vegan options, replace with 1/4 cup of applesauce or a flax egg.
- 1 cup Milk Use almond or oat milk for dairy-free.
- 2 tablespoons Butter Non-dairy butter alternative works for vegan options.
- 1/4 teaspoon Salt
For Sweet Fillings
- 1 tablespoon Powdered Sugar For dusting.
- 1 cup Fresh Fruits Strawberries, bananas, or berries.
For Savory Fillings
- 1 cup Sautéed Vegetables Broccoli, mushrooms, or spinach.
- 1 cup Cheese Ricotta, goat cheese, or parmesan.
- 1/2 cup Cured Meats Prosciutto or ham.
Instructions
How to Make Homemade Crepes
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour and salt until evenly mixed.
- Prepare Wet Ingredients: In a separate bowl, whisk the eggs until light and frothy. Mix in the warmed milk until smooth.
- Mix Batter: Gradually pour the egg and milk mixture into the flour while whisking continuously.
- Rest the Batter: Allow the batter to rest for 30 minutes.
- Heat Skillet: Preheat a non-stick skillet over medium heat and lightly grease with butter.
- Cook Crepes: Pour a ladleful of batter into the skillet, swirling to create a thin layer. Cook for 1-2 minutes before flipping.
- Stack Crepes: Remove cooked crepes and stack them on a plate to keep warm.
- Serve: Optionally, sprinkle with powdered sugar or fill with favorite fillings.
Notes
Store leftover homemade crepes in an airtight container in the refrigerator for up to 3 days. They can be frozen for up to 2 months.