A French street-food staple is also a 40 plus year tradition in our family. Create sweet Simple Crepes for a delicious brunch or keep them simple and savoury for an anytime meal.
One of my favourite food memories is of my mom making us crepes. She would serve them with strawberries, sour cream and sometimes a strawberry sauce. I loved them so much.
Fast forward to adulthood and carrying on the tradition making of making crepes. When I got married and had kids, crepes became a regular occurrence and now they are requested all the time so it’s safe to say we have them once a month!
A Very Thin Pancake
Essentially put, a crepe is a very thin pancake made either sweet or savoury. The savoury version are also known as galettes.
The past decade has seen an explosion of Crepe Cafe’s from Robson Street in Vancouver to Market Mall in Calgary. I’ve done my best to visit as many as possible looking for inspiration on new fillings.
The quintessential Crepe Pan
While you certainly do not need a crepe pan to make these tasty bites, investing in one will be worth your while especially if you plan on making this recipe more than once.
A special pan makes forming the crepes easier than a regular frying pan. Find one about 8-9 inches and not cast iron. The idea is to add a little batter and easily turn the pan as you swirl the batter all over the pan before adding back to the heat source.
Sweet vs Savoury
The sweet version can include some sort of cooked citrus infused berry sauce, fresh fruit, jam, peanut butter, nutella, chocolate chips, cinnamon sugar, marshmallows (s’more crepes are delicious) and once in awhile I even whip up some fresh cream.
Savoury crepes contain some sort of melty cheese like a gruyere. Maybe some crab or lobster. Ham or asparagus. Even smoked salmon and cream cheese with dill. Also consider sauteed mushrooms or spinach.
When we make the sweet version we tend to go all out and have bowls of fresh berries available, a home made citrus berry sauce we’ve cooled, whipping cream, nut butter, chocolate hazelnut spread, pistachio butter, chocolate sauce, caramel sauce and whatever else we can find.
Decide on a few ingredients to serve on top and enjoy.
This is an old recipe that dates back to the 1970’s. It makes up to 24 crepes, but we always double the batch as the kids plow through them and this leaves us leftovers for them to warm up during the week. They can be frozen, just ensure you separate each one with wax paper or parchment before freezing and store in freezer bags.
- You don’t need to let the batter rest in the fridge. Some say you do, but we never have and they turn out as good as any restaurant version I’ve ever tasted.
- Have all your fruit cut and ready plus your sauce if making so it has time to cool down.
More great Breakfast Recipes to try:
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 2 1/4 cups all purpose flour
- Sprinkle of salt
- 6 eggs
- 2 1/2 cups milk
- 4 tbsp butter melted
- cooking spray
- In a bowl whisk together flour and salt. In a second bowl beat your eggs, add in your milk and melted butter. Mix well. Add egg mixture to flour and whisk until smooth.
- Heat crepe pan or saucepan and spray with cooking spray. Using 1/4 - 1/3 cup measuring cup, scoop up some of your crepe batter and pour into one spot in your warm pan. Working quickly lift the pan and swirl the batter around the pan until it makes an even thin circle and coats pan. Put back on burner and watch it as it won't take long.
- Let cook about 1 minute or until brown on bottom. Using a spatula to assist, flip crepe over and cook until an additional 20-40 seconds or until bottom is lightly browned.
- Remove from pan and set on a platter. Continue until all batter is used, stacking them as you go and re-spraying pan with cooking spray only as needed. My pan is so well seasoned I only ever start with spray and do not need to add more.
- Serve with your favourite toppings.
- Fresh berries, blackberries, blueberres, raspberries, strawberries cut up
- sliced bananas
- chocolate hazelnut spread
- home made berry sauce
- whipping cream
- pistachio butter
- dulce de leche or caramel sauce
- chocolate sauce
- Toasted coconut