Do you LOVE to eat crêpes? We do too!
It’s actually quite simple to make at home by yourself, and guess what — we found the BEST recipe for you! At least, in our opinion, it’s the best! It’s a very simple and versatile recipe, meaning you could use it to make either sweet or savory crepes, depending on your mood of course! You can read a little more about the history of crêpes here.
For sweet or dessert crêpes, try fillings like: Nutella (yes we listed that one first because it happens to be our FAVORITE), strawberries, bananas, blueberries, raspberries, your favorite jam, or simply a sprinkling of sugar.
For savory crêpes, try fillings such as: shredded Swiss cheese, ham, bacon, prosciutto, egg, spinach, sauteed mushrooms, and sauteed onions.
Bring out your crêpe pan if you have one, but you can just as easily use your favorite frying pan or omelette pan.
This tried and true basic crêpes recipe is from Williams-Sonoma Kitchen:
1 cup milk
1/2 cup plus 1 Tbs. all-purpose flour
1/2 Tbs. melted unsalted butter, plus 8 tsp. butter
1/2 tsp. salt
In a blender, combine the milk, egg, flour, the 1/2 Tbs. melted butter and the salt and blend until smooth. Refrigerate for 2 to 8 hours.
In a pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crêpe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crêpe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter. Makes 8 crêpes.