French Crepes

I have very fond memories of my dad making French crepes for our Sunday dinners every once in awhile. We all got to throw on our favorite toppings, and we had so much fun eating them together as a family. Enjoy!

Crepes are extremely versatile, perfect for brunch, lunch, a light supper — and definitely dessert. The thin, French-style pancakes can be filled with ham and cheese and paired with a green salad for a savory version, or topped with fruit and whipped cream to satisfy your sweet tooth.

Here’s a step-by-step guide to making the perfect crepe.

To make savory instead of sweet crepes, omit the sugar and vanilla extract in this recipe, and add a pinch of salt. Fill savory crepes with vegetables, cheese or meat mixtures.

Sweet Crepes

1/2 cup water

1/2 cup milk

1 cup all-purpose flour

2 tsp. sugar

1 tsp. vanilla extract

2 eggs

Melted unsalted butter for greasing pan

Prepare crepes according to the directions below. Serves 4.

1. To make the crepe batter, in a blender, combine water, milk, flour, sugar and vanilla. Add the eggs to the blender. 

2. Blend the mixture until very smooth and free of lumps. Pour the batter into a large liquid measuring cup or a bowl, cover and refrigerate for at least 1 hour or up to 1 day. 

3. Using a pastry brush dipped in melted butter, lightly grease the entire surface of a 9-inch crepe pan or nonstick fry pan and place over medium heat. 

4. Fill a 1/4-cup ladle with batter to just below the lip. Holding the pan at an angle above the burner, pour the batter into the pan close to one edge. Quickly swirl the pan so the batter covers the entire bottom of the pan. This should happen very fast since the batter will start to cook upon contact with the hot pan. 

5. Cook, shaking the pan from time to time, until the crepe begins to bubble, the bottom is lightly browned and the batter looks set, about 1 minute. 

6. Use a small offset spatula to lift the edge of the crepe, then carefully grasp the edge and quickly flip the crepe over in the pan. Cook until the second side is slightly browned and set, about 10 seconds more. 

7. Transfer the finished crepe to a plate. Repeat to cook the remaining batter, greasing the pan with more butter each time. Stack the cooked crepes on the plate between squares of wax paper.

Favorite Toppings:

-peanut butter and syrup

-strawberries and whipped cream

-just plain syrup

-peanut butter and chocolate syrup

-powdered sugar and lemon juice

Recipe Credit: Williams Sonoma