These homemade crepes are simply delicious. They require minimal ingredients and are easy to make with just a blender and regular skillet. All you need to do is decide whether to fill these buttery crisp crepes with your choice of sweet or savory fillings and toppings.
When we were living out in North Carolina, there was this amazing crepe cafe right down the street from us that Kyle and I would go to every Sunday. What I loved about it was that I could have dinner and dessert all on one dish. Seven years later and I’m still craving those crepes!
When we recently visited my best friend in NC, she asked me if there were any restaurants I wanted to go to. Of course, this little cafe came into mind but when we went to check it out, the restaurant had closed due to the pandemic. I think I started crying right there on the spot.
My goal for this recipe was to create the same experience that we shared many years ago. Kyle said it was spot on so I’m taking his word for it. These crepes truly were a magical experience and brought back all the feels!
What are crepes?
Crepes are thin and delicate French-style pancakes made without any leavener. Though they’re usually a breakfast or brunch option, crepes are perfect any time of day including dinner or dessert. Filled with anything from whipped cream and berries to meats, sauce, and vegetables, crepes are a great option for an any time of the day go-to meal or snack. When made correctly, they’re super thing with irresistible buttery crisp edges.
Though it may seem complicated, making restaurant-quality crepes at home isn’t very difficult. I will take you through the process on how to make crepes and achieve that high quality taste and look. This recipe takes you through how to make them by hand, but if you are looking for a great crepe maker, this one gets the job done!
Why do we love crepes?
Crepes are a favorite of ours because of their versatility. Do you prefer savory or sweet? With crepes you can have both. No matter which you choose, if you do, they are absolutely delicious. For this particular recipe I used the following flavors:
Sweet: Vanilla cream sauce, strawberries, blueberries and berry drizzle.
Savory: Lemon garlic aioli sauce, sautéed red onion and mushrooms, fresh spinach, and Green Goddess Dressing.
How to make homemade crepes
- Melt the butter: Melt some butter in the microwave. Let it cool for a few minutes before mixing in the batter. (You don’t want scrambled eggs!)
- Combine all ingredients in a blender: Add the cooled melted butter and all the remaining ingredients into a blender. If you don’t have a blender, just use a mixing bowl and whisk. You want the batter to be as smooth as possible.
- Chill the batter: Chill the crepe batter for at least 30 minutes before cooking it. This time in the refrigerator is critical to the taste, texture, and success of your crepes. It will get rid of any bubbles in the batter and make for a more smoother crepe. You can even chill the batter overnight so it’s ready to cook the next day.
- Butter and heat a small skillet: Generously butter the pan or use baking spray and keep it nearby for greasing the pan between each crepe too. I find that a small skillet works best.
- Cook crepes one at a time: The hardest part of this recipe is standing over the stove and cooking them one at a time over medium heat. Use only 1 oz of batter per crepe (3-4 tablespoons). The less you use and the larger you stretch the crepe, the thinner they’ll be. You almost want to twirl the pan while pouring in the batter so that it stretches as far as it can go. Cook for about 30 seconds on the first side. Flip the crepe over and cook the other side for about 10 seconds.
- Serve with preferred fillings: I love serving them warm with cold whipped cream and fresh berries. But you can also place them in the refrigerator and they are honestly great served cold too!
Alone crepes do not have much flavor. It’s all about the texture for me. Crepes are kind of like a blank canvas for many different fillings and toppings. Be creative! I don’t see how you can go wrong. I hope you enjoy this recipe. I can’t wait to hear what different kinds of fillings and toppings you try!
- 2 large eggs
- ¾ cups milk
- ½ cup water
- 1 cup gluten free flour
- 1 tbs granulated sugar
- 3 tbs melted butter, plus extra for coating the pan
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 30 minutes to 1 hour.
- Heat a small non-stick pan. Coat with butter. Pour 1 ounce of batter (3-4 tablespoons) into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a plate, laying them out flat so they can cool. Continue until all batter is gone.
- Fill the crepes. I love serving them warm, but they’re excellent at room temperature too. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a berry drizzle, a dusting of confectioners’ sugar or your favorite savory dressing.
- After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.
Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this easy homemade crepes recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!