Crêpes! It's whats for breakfast (or lunch or dinner)

A simple and classic crêpe recipe that can make you feel like a French mom on Sunday morning (don't forget the Nutella!)

Easy crêpes! We make these on the weekend and usually fill them with strawberries, whipped cream and Nutella. Some of my other favorite fillings/topping are fresh fruit; jam; lemon + sugar (so good!); Nutella and bananas; or powdered sugar.

Savory crêpes (leave the sugar out) are great with cheese, herbs, mushrooms, eggs, ham, etc.. In the Brittany region of France, savory crêpes are made with buckwheat flour (farine de sarrasin), giving them a earthy and nutty flavor, and are galled galettes. Buckwheat flower is also gluten free! You can use the recipe below with buckwheat flour to make galettes, just leave out the sugar and use 1 cup of water (no milk.)

The French would typically save sweet crêpes for breakfast or dessert. Savory galettes make a great lunch or dinner, usually served with a simple salad.

Ingredients:

• 2 eggs

• 1/2 cup milk

• 1/2 cup water

• pinch of salt

• 1 tsp sugar

• 1 Tbs melted butter or oil

• 1 cup flour

  Instructions:

  1. Whisk all ingredients until smooth. Batter should be much thinner than pancake batter - crêpes will be thin.

  2. Heat a non stick skillet (I use a cast iron pan) on medium-high heat. Lightly oil with butter or oil. 

  3. Pour or scoop batter on to hot pan, using about 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

  4. Cook 1-2 minutes until top of crêpe is no longer wet and bottom is light brown. Run a spatula around the edge to loosen the crêpe; flip and cook 30 seconds to 1 minute more. 

  5. Repeat, lightly oiling or butter pan between crêpes. 

Tips:

If you can let your batter rest overnight in the fridge, that’s ideal. This helps the flour absorb the liquid and results in a smoother, more elastic batter. Even 30 minutes is helpful. But I’ve made these on plenty of occasions with no rest at all and no one complained.

The batter should be thinner than pancake batter, resembling heavy cream. If it's too thick, add a bit of water or milk to thin it out.

A good-quality non-stick skillet is key. It ensures your crepes won’t stick and makes flipping easier. I use a 10” or 12” cast iron skillet.

Heat your pan over medium- high heat and make sure it’s evenly hot before adding the batter. I lower it to medium heat as crepes cook. Too low, and your crepes won’t cook evenly; too high, and they’ll burn.

Lightly butter or oil the pan, but don’t overdo it. You want a thin layer, so your crepes are golden without being greasy.