Crepes are probably our favorite quick and easy sweet breakfast treat. They come together faster than pancakes or waffles, and unlike those two other breakfast treats, crepes are begging to be topped with more than just maple syrup. Fruit, nutella, gruyere cheese and mushroom gravy are just some of the amazing topping options at your finger tips. The secret to perfect crepes: letting the batter rest. It gives time for flour to absorb the liquid and the gluten to relax. In other words: Your crepes will be extremely tender (not chewy).
How do I make crepe batter? Create a well in the combined, dry ingredients, then whisk in the eggs and milk. So simple! Is crepe batter the same as pancake batter? No—the ingredients are mostly the same, but pancake batter has a leavener like baking soda or baking powder, while crepes do not. So pancakes will turn out fluffier and thicker, while crepes are thin and delicate. Crepe batter is runny, while pancake batter is thick. Don’t fear how thin your crepe batter will be! How do I make sure my crepe batter doesn’t have any lumps? Crepe batter is meant to be very thin—there’s more milk than flour in the batter—and you want it to be lump-free. We find that most of the time whisking by hand works fine, but if you want to make sure it’s perfectly thin, you can blend up the batter in a blender or food processor. How do I make sweeter crepe batter? Easy—just up the amount of sugar. We add just a tablespoon, which can easily be doubled if you’re making dessert crepes. What can I pair them with? Truly anything your hear desires. But fresh fruit or a heaping spoonful of Nutella or peanut butter are a couple of our favorite toppings. If you’re now addicted to crepes, be sure to check out this Rainbow Crepe Cake! Made these? Let us know down below how you liked ’em in the comments below.
Editor’s Note: The introduction to this recipe was updated on September 7, 2021 to include more information about the dish. In a large mixing bowl whisk the flour, sugar and salt until combined. Then create a well with flour and add the eggs. Gradually pour in milk, whisking to combine after each addition. Let batter stand at room temperature until slightly bubbly on top, 15 to 20 minutes. In a small skillet over medium heat, melt butter. About 1/4 cup at a time, drop batter evenly onto pan, swirling it to evenly coat. Cook 2 minutes, then flip and cook 1 minute more. Repeat with remaining batter.
Serve crêpes warm with fresh fruit and powdered sugar.