The Simplest, Tastiest Crepe Recipe

Crepes are the food equivalent of hugs, the superior sister of pancakes, and a great source of nostalgia in my life. Pretty much everybody I know loves to eat this delicious treat.

Crepes topped with berries and powdered sugar (Jillian Guyette via Delish.com)

A Quick History Lesson

The history of crepes dates back to the 13th century in Brittany, France. Legend says that a housewife there accidentally dribbled some thin porridge onto a hot cooktop. She ended up eating the creation because food waste was looked down upon during that time period. The rest is history, and although this story may or may not be entirely true, I like the sincerity of it.

My Crepe Background

A crepe filled with bananas and a dark chocolate spread (via MarthaStewart.com)

My grandmother taught me how to make thin, delicate crepes when I was 5 years old, and they were the first dish I ever learned to cook. Standing in the kitchen with her and my mom, I felt so grown up and on top of the world as I flipped a crepe for the first time. Those memories that I treasure, as well as the tasty delight of a crepe spread with a Turkish dark chocolate hazelnut spread (so much better than Nutella!), sparked a love for cooking within me. My family has made it a tradition to have them every Sunday brunch, and we have perfected an amazing, foolproof recipe. With this recipe, which includes some awesome toppings for you to try, hopefully, your family can enjoy crepes too!

Recipe

Here are the ingredients you’ll need for this simple batter:

-2 eggs

-1 cup water

-½ cup milk

-2½ cups flour

You’ll find a lot of variation and extra ingredients in other batters online, but this works perfectly and you don’t need to stray too far.

As for making this delicious treat, begin by cracking and whisking your 2 eggs in a medium to large bowl. Then, stir in the water and milk. Slowly, add in your 2.5 cups of flour bit by bit so it does not fly all over the counters (trust me, I learned this the hard way). Heat a large pan on medium-high heat, and coat it with butter, olive oil, or cooking spray. Pour a thin layer of batter on the pan and tilt the pan to spread the batter in a circle. Once the batter has solidified enough to move around, flip the crepe. It’s that easy! Repeat this process until you have a nice stack of crepes of your desired height.

Toppings and Add-ins

A savory ham and cheese crepe (Pillsbury Kitchens via Pillsbury.com)

Now, for some tried and true flavors!

Crepes can be eaten for any meal of the day. A family favorite of ours for breakfast is ham and cheese. Melting the cheese on top of the crepe while cooking it is an ingenious technique. Nutella with strawberries or bananas is an absolute classic flavor and one you must try. For something a little more unconventional, you can try peanut butter with banana slices, or peanut butter and jelly for a childhood feel. Peaches and cream is another option for a refreshing sweet treat. You can even put some cocoa powder in the batter for a brownie crepe. For lunch or dinner, crepe preparation is slightly different. After you make a stack of plain crepes, you can fill them with chicken, cheese, mushrooms, and/or spinach, fold them in half, and put them in the oven for a few minutes! They will smell and taste incredible and are so much more sophisticated than sandwiches at social events. The possibilities with crepes are truly endless!

Your Turn!

That’s it, my friends. I hope that your next cooking adventure will be to flip some crepes, while your kitchen fills with that rich, delicious French scent. If you try my recipe, leave a comment below and tell me how it went. Bon appetit!