the baker upstairs: quick and easy crepes

8.12.2013

quick and easy crepes

Yum

Is it just me, or are crepes one of those foods that get a really bad rap for being impossible to make? I've come across so many recipes that require aging the batter, or use some complicated method, or can only be made using special equipment. These crepes, I'm happy to say, require none of those things! They're so easy to make that I can make them on a busy Sunday morning before church and still have time to look presentable. :)

I got in the crepe-making mood after my niece gave me these beautiful eggs, produced by her family's backyard chickens. Seriously, fresh eggs are pretty awesome! (And beautiful, too...)


We ate our crepes with fresh fruit, powdered sugar, and maple syrup, but I think they would also be really great with a savory filling, like scrambled eggs or a chicken filling. I like that these crepes are pretty versatile, and are sturdy enough to hold up in the fridge for several days. The recipe makes more than enough for my family, so I usually save the other half in the fridge for another meal, or stack the crepes between pieces of wax paper and freeze them. (And FYI, since people always ask, I doubled the recipe this time when I made it, which is why the stack in the first picture is so high. The single recipe makes 12-14 crepes.)


As a side note, it make take a few tries before you feel really comfortable making crepes, but keep at it! I watched a Martha Stewart show once in which she was making crepes, and she said that even for her, the first few crepes are usually throw-aways. And if Martha can't do it perfectly, what hope do the rest of us have? :)

Quick and Easy Crepes
adapted from Our Best Bites

2 eggs
2 tablespoons canola oil
1 tablespoon sugar
1 cup flour
1 1/3 cup milk

Combine all ingredients in a blender. Blend on low speed until well combined, with no lumps. Crepe batter will be thin and easily pourable.

Heat a skillet over medium high heat. Grease lightly with butter or cooking spray. Pour a small amount of crepe batter into the pan, and move the pan in a circular motion to coat the entire bottom of the pan with batter. Let cook about thirty to sixty seconds, or until the edges of the batter bubble slightly, and it's easy to slide a spatula under the edge of the crepe. Flip using a spatula and cook another fifteen to thirty seconds. Remove from pan and stack on a plate.
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16 comments :

  1. Those are so pretty and lacy looking! I plead guilty to being terrified of crepes. All the hype, I suppose. But also, I've only ever had good ones once! The others were tough or gummy. But yours look perfect! Might even give me the guts to try!
    ~April

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  2. I have used this recipe dozens of times, they always come out perfect!

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  3. I made this recipe and wrote about it on my blog. They turned out delicious, even with chocolate milk (I ran out of regular). http://talenttoplay.blogspot.com/2013/09/scrumptious-sunday-quick-and-easy-crepes.html

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  4. I absolutely LOVE this food you share here.. . looks delicious. . this is like one of my favorite things to eat! Thank you for the great sharing

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  5. That looks so good. I wish I could reach into my computer screen and eat it! Thanks for sharing such great recipes here!

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  6. Great recipe! We're having these for supper tonight. Breakfast is good any time of the day :)

    Amy @ http://www.livinglifetruth.com/

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  7. I love this recipe! I tried it a while ago and they're super easy to make. Will be making them again, today! I like to fill them with Nutella! :)

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  8. I really like your review. I'm a crepe lover. Crepes and Co. is my favourite restaurant in Thailand. I can also find the good price deal that money will go to support the social projects. Check it out if you're interested:) https://www.socialgiver.com/th/crepes-and-co/thonglor-langsuan/

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  9. This looks really good! I think I found what recipe I want to use. Thank you! (:

    Denajia @ http://ourfouryearjourney.blogspot.com

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  10. i have never had any trouble making crepes. My moms recipe is very similar to this one. its 2 eggs, 1 cup flour, 1 and a half cups milk, and a tablespoon of oil. they cook pretty much the same way as this recipe as well. We dont use sugar because we use concentrated orange juice for our topping. To make the orange juice topping take a frozen concentrated orange juice and put in a pan, add 1 or 2 tablespoons butter and 3 or 4 tablespoons sugar and heat it up until it begins to boil. We then let it simmer until the crepes are made and drizzle (or pour) the orange juice onto the rolled up crepes on our plate and devour the meal! I have come to love spreading cream cheese onto the crepe before i roll it up. The neutral flavor of the cream cheese tones down the sweet flavor of the orange juice and its an amazing combination between the crepe, cream cheese, and orange juice! YUMMY!!

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  11. My family loves it when I make crepes. They are delicious with so many different fillings too, sweet and savory!

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  12. My family loves it when I make crepes. They are delicious with so many different fillings too, sweet and savory!

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  13. I use this recipe all the time! It is delicious! And I didn't realize it but we went to high school together. This is Margie McDaniel (ranzenberger). Love your blog.

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  14. Ohhhh....that orange topping sounds amazing.

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  15. I just made these for breakfast! They are great. Thank you!

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  16. Love these so tasty!! Thanks
    -fiona @ fionafitnessfun.com

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