Crepes are one of my favorite breakfast fancy foods. For the most part, it’s an easy recipe to make and the toppings can easily be changed around to alter the look and taste of the crepes. For this recipe, I use our family’s oldest (yet, probably the best) cookbook: Betty Crocker’s Cookbook. To give you a sense of old this gem really is, my dad got it from my grandma as a bachelor/moving away from home present. Yeah, we’re talking dinosaurs years here people ;).
So let’s get to it:
- 1 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups milk
- 2 eggs
- 2 tbsp melted butter or margarine
- 1/2 tsp vanilla
- **If you want to make chocolate crepes, add about 1 tbsp cocoa and another 1-2 tbsp of sugar.
Mix everything together until light, free of lumps and slightly frothy.
I like to use a soup lattle (is that even a word?) to scoop the crepe mix and to place it into the frying pan. Now the success of making crepes, is to first butter up the pan really good and make sure its nice and hot (about medium to high temperature) before placing the crepe mix in the frying pan. As crepes are basically suuuuuper thin pancakes, its important that you roll the mix around until in the pan it reaches all corners. Think of it as swirling the pan until its coated evenly. Now wait until the crepe starts to bubble and the edges slightly roll up – you can also peak underneath to check if the crepe is turning a golden brown – if so, it’s ready to flip! Take a spatula, quickly go around the edges, then flip over and fry for about another 30-45 seconds and viola – a crepe!
For those who are visual learners, check this short video out (just ignore their odd recipe though):
For the filling of the crepe, there is a confetti of items that you can use either on their own or in combination. Use your imagination and let your tummy guide the way! Here are some ideas to get you started:
- Berry pie filling (see recipe for Saskatchewan Sour Cherry Pie Filling)
- Diced up strawberries
- Feta & Spinach
- Peanut Butter
- Eggs, Ham & Cheese
- Jam… etc.
After loading your crepes up, simple roll them up and top with any desired ingredients! I usually like to dust them with icing sugar, but if I’m trying to be fancy I use whip cream along with any sauces (usually chocolate or caramel) that are kicking around the house.
So sit back, imagine yourself in Paris & enjoy your crepe!