Easy Crepe Recipe Sweet Or Savory

Breakfast for dinner is a weekly event with tasty dishes like Crepes or our famous Swedish Pancakes or Easy Pancakes. Make these Crepes sweet or savory and they’re sure to be a hit!

Easy Crepe Recipe

The thing I love most about crepes is that you can make them sweet or savory – AND they’re easy!! While I love dessert crepes filled with our Cheesecake Fruit Salad or chocolate and strawberries, I won’t say no to one filled with eggs and bacon! We love to create a crepe bar and let the family create their own masterpieces. We lay out jams, peanut butter, various fresh fruit, and of course syrups – I’m talking chocolate, strawberry, caramel, and buttermilk. Top it all off with whipped cream for added deliciousness! Serve it up with a side of bacon or sausage and you have yourself a feast the entire family will be asking to have again.

How to make Crepes

BATTER. In a medium mixing bowl, whisk together the eggs, milk, water, and butter until well combined. Sift in the flour and salt, a little at a time, mixing well after each addition, to form a smooth batter. BLENDER METHOD To ensure you have a perfectly smooth batter, you can also use a blender. Just pulse all of the ingredients in your blender or food processor for about 10 seconds until the batter is smooth—the same consistency of heavy cream. SPREAD. Heat a lightly oiled frying pan or skillet over medium heat. Pour 1/4 cup of the batter into the pan, then gently tilt the pan in a circular motion to spread the batter into a thin round layer. COOK + SERVE. Cook the crepe for about two minutes, until bubbles form on the top, then flip and cook for 1-2 minutes on the other side. Serve hot.

Sweet or Savory

Savory Filling: Savory crepes are absolutely delicious for breakfast, lunch or a filling snack. The following savory ingredients can be combined in any way to satisfy your hunger:

Shredded CheeseMushroomsCrumbled baconGrilled MeatsScrambled eggsBreakfast potatoesShredded Hash BrownsPestoSpinachTomatoChivesGreen onionHam

Sweet Filling: Whether you want to serve these as a sweet breakfast or a delicious dessert you can fill these crepes with many delicious options:

Fresh sliced fruitWhipped creamNut butterNutellaPeanut butterDust with powdered sugarChocolate SyrupChocolate Fudge SauceIce creamPudding or custardJam Pie filling

Don’t forget our Cheesecake Fruit Salad filling, which is a creamy cheesecake mousse filled with berries. That takes Crepes to a whole new level!

Crepe Tips

Let the batter stand: To relax the gluten and yield a light airy texture allow the batter to stand at room temperature for 20-30 minutes. You can also make the batter up to 2 days ahead of time and keep it covered in the fridge. Give it a good stir before pouring. The right temperature: You need to keep the pan at medium to medium low. Once the batter is poured you should tilt the pan around and the batter should easily spread across the entire bottom of the pan. If the batter cooks before spreading all the way, then the pan is too hot. If the pan is not hot enough, then the crepes may become rubbery after cooking too slowly. When to flip: Flip when the top no longer shines and the edges are just beginning to brown. This should only take 30-45 seconds. Use a rubber spatula to lift a corner of the crepe up. Flip with the spatula or your finger. The second side should cook in only half of the time as the first side, about 15-20 seconds. How to store? Store stacked leftover, unfilled crepes making sure that you place a piece of wax or parchment paper between each crepe to keep them from sticking. Keep in an airtight container. How long do they last? Keep them in the refrigerator for up to 2 days or in the freezer for up to 1 month. What is the best pan to use? You can purchase a crepe pan, but any heavy bottomed pan will work. A standard size is about 7 inches, but you can make them smaller or larger. You can use the following information to help you figure out how much batter to pour into the different sized pans.

6 inch pan about 2 tbsp8 inch pan about 3 tbsp10 inch pan about 1/4 cup12 inch pan about 1/3 cup