When my husband and I were dating we would always go for Saturday brunch at IHOP before hanging out in Boston. My husband would order something different each time and I would go between two favorites – stuffed french toast and strawberry crepes with a sweet cream filling. Crepes with a sweet filling are actually very easy to make, stuffed french toast – not so much, lol.
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What Are Crepes?
Crepes are the french version of American pancakes. They share similar ingredients like eggs, milk, flour and butter. Unlike pancakes crepes are made with a lot more eggs and no leavening agents. The use of more eggs help to create a thin pancake batter that is a supple texture. The simplicity of the batter is complimented perfectly with sweet or savory fillings.
Making Crepes
It is incredibly easy and fast to mix up a quick batch of crepe batter. I found that using a blender makes for easy crepe making. Just add the ingredients in the order of the recipe, mix, scrape the sides and blend again. If using a crepe pan, you can pour the batter straight from the blender!
Ingredients
- 4 Eggs
- 2 – 1/4 Cups whole milk
- 2 tbsp sugar
- 1/4 cup melted butter
- 1/8 tsp salt (optional)
This easy crepes recipe is slightly sweet, light and elegant. The texture allows for perfect folding or rolling of the crepes with the filling of your choice. I prefer a sweet cream cheese filling with some fruit preserves.
Instructions
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Add all ingredients into a blender and blend until smooth and well mixed. Scrape sides and mix again briefly.
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Place batter in the refrigerator for at least 20 to 30 minutes.
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Cook crepes using a nonstick 10 inch crepe pan heated over medium high heat, melt a small amount of butter in the pan. Pour about 3 to 4 tablespoons of crepe batter into the center of the pan.
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Swirl the batter into a thin, even layer on the pan.
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Cook until the top no longer appears shiny, about 15 seconds. Flip and allow to cook another 10-15 seconds. Remove from pan.
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Repeat until batter is gone.
When plating, you can spread a thin layer of your filling and fold into triangles. My kids love theirs rolled up.
Crepe Fillings
Honestly, the best part of the crepes is the yummy goodness you choose to put inside. I prefer a thicker layer of sweet cream cheese filling topped with a thin layer of fresh fruit or fruit preserves (strawberry, blueberry or raspberry) rolled up and drizzled with nutella. My kids love theirs with strawberry preserves rolled up sprinkled with rainbow sprinkles and powder sugar.
There are so many options from juicy berries with sweet whipped cream to rich nutella. Some of my favorites are:
- Sliced bananas with peanut butter
- Nutella and strawberries
- Cannoli filling
Sweet Cream Cheese Filling
Ingredients
- 8 oz Cream cheese softened
- 1/2 Cup of sugar
- 1 tbsp fresh lemon juice
Instructions
Some Tips For Success
Use a blender to mix the ingredients quickly. Once blended put batter in the fridge to chill this will give you those melt in your mouth crepes you find at restaurants. Allowing to rest 20 minutes will help prevent rubbery crepes.
Cook on medium high heat and avoid overcooking
To keep warm while cooking for a large group place in a pie plate and layer with wax paper. My husband accidently bought a bamboo dumpling storage/warmer which also works great with tortillas and crepes.
That’s it…
I hope you liked this recipe and if you try it let me know how you liked them. And if you post any pics on FB or IG – tag me so I can see them.