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Crepes {savory or sweet}
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This is another staple recipe in our household. If we have a busy day or want to have a fully customizable dinner that everyone will like, this is what we often do. It works great for breakfast, of course, too. And don’t forget it’s also a vehicle for chocolate, fruit, or jam.
The thing I love about this is that we always have the ingredients on hand. So when we are having one of those weeks, we can lean on this recipe to allow us to not have to order food — and can use up ingredients like leftover cooked veggies or extra shredded cheese.
This base recipe makes about 8 crepes, so enough for a family of four to each have 2, but none for dessert crepes, which are usually my point of arrival with this meal. (Just me?) Also, I will often halve it for a quick weekday breakfast for one of the teenagers. And, I’ve also started to make a batch and a half so we have leftover batter in the fridge. In other words, recipe is completely scalable!
Bonus: it keeps for 1-2 days so making a larger batch is never wasted here.
Here are some filling combinations we love:
- Jarlsberg, arugula + caramelized onions
- Ham + cheese
- Broccoli + cheddar
- Spinach, onion, and cheese (feta seems like it might be a good one here, but we rarely buy it)
- chocolate & strawberry jam
- cooked apples, cinnamon, and brown sugar
- just jam — any flavor
- just chocolate chips
Crepes (Savory or Sweet)
Ingredients
- 4 large eggs
- 1 cup milk
- 1/2 cup warm water
- 4 tablespoons salted butter, melted
- 1 cup all purpose flour
Instructions
- In a blender, add wet ingredients and then flour. Blend on low speed, increasing to medium as the flour gets fully incorporated. Blend for a total of 10-12 seconds. Not long at all. If need be, stop and scrape down any clumps of flour and blend for a few seconds more.
- Prepare veggies and shredded cheese of your liking and set aside.
- Preheat a cast iron skillet (or your skillet of choice) to medium. Turn down to medium low when you’re ready to cook the first crepe.
- Melt a small pad of salted butter into the skillet. It should sizzle but not brown right away (that’s a sign the pan is too hot).
- Using a soup ladle, pour the batter into the front of the pan and swirl around about half a dozen times until you have batter going up the sides of the pan. This will make flipping a lot easier!
- In about 1-2 minutes, you will check the sides of the pan to see if the crepe is cooked. You’re looking for some nice golden brown spots underneath.
- Using your fingers or a spatula to flip the crepe from the back side forward. I’ve tried it many different ways, and I find this the easiest way to do it.
- Cook for another minute or so and then add toppings. you may want to turn the heat down (or up?) at this stage depending on the color of the cooked side.
- Fold the crepe into thirds, and flip in half to continue to cook and melt the cheese. Serve immediately!
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