How to Make IHOP-Style Crepes at Home
My Recipe History
This recipe came from my grandson’s friend’s father. He says this is the original recipe from IHOP. Just in case it really is, I have left one ingredient out so I won’t be stealing. The missing ingredient isn’t necessary, and this recipe is absolutely, mouthwateringly wonderful!
You can also save a lot of money by making them at home once you realize how easy they go together. If you prepare all the ingredients, you can set up a crepe bar for Sunday brunch or for after-dinner dessert.
- 6 eggs, large, room temperature
- 2 cups milk, whole
- 4 tablespoons butter, melted
- 1 cup flour, white or buckwheat
- 1/2 teaspoon salt
- 1/2 cup sugar, white granulated
- 1 teaspoon cornstarch
- 1 1/2 cups water
- 2 (16-ounce) packages frozen mixed berries, no sugar added
- 3 (8-ounce) packages cream cheese
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Crack your eggs, one at a time, into a separate small bowl. This is a safety precaution and saves a lot of waste if you happen to get an egg with a blood spot in it. It’s also easier to fish out any shell that may happen to fall into the bowl. Pour the egg into your mixing bowl and repeat.
- Add the milk to the eggs and blend thoroughly, about a minute
- Add the flour, 1/2 cup at a time, blending well after each addition.
- Melt your butter in a small bowl or a measuring cup in the microwave. Drizzle it into your batter while blending on low until it is completely incorporated. Never pour hot ingredients into an egg batter or you will get scrambled eggs.
- Set aside to allow the flour to absorb fully into your egg mixture while you make your berry topping and cream cheese filling.
- In a medium sauce pan, add 1/2 cup granulated sugar, 1 1/2 cups water and 1 teaspoon corn starch. Bring to a rolling boil over medium-high heat, stirring constantly. Let boil for about a minute or a minute and a half. Pour in your frozen mixed berries, continuing to stir, and bring back to a boil for one more minute. Remove from heat and let cool while you make your cream cheese filling.
- In a medium mixing bowl, blend your cream cheese, vanilla, and powdered sugar on high for about three to five minutes. This allows the cream cheese to fill with air and become a little lighter in your crepe. Set aside while you cook your crepes. See the video below for a demonstration of how to cook them.
Experiment With Fillings
Crepes have many uses in meals across the world. They aren’t just used for deserts, as a matter of fact; they are very often used in savory dishes.
I love to experiment with the crepe fillings. My all-time favorite is chunks of fresh cooked wild salmon with scallions, mushrooms, and little chunks of cooked yam. I top this with a light lemon sauce, and on the side I serve asparagus spears and orzo.
Since I live alone, I can make these delicate little pockets and keep them in the refrigerator and use as needed. It’s very nice to sit down to a gourmet meal that’s easy to prepare and packed with lots of flavors.
Set up a Great Crepe Bar
Another fun thing to do with crepes is to have a crepe party! You can make the crepes and fillings ahead of time and set up a beautiful crepe bar with different sauces, savory and sweet.
For sweet fillings, I like to set out sweetened fruits like apples with cinnamon and brown sugar, pears with Cheddar or cottage cheese, strawberries with a chocolate sauce, or my favorite, bananas cooked in a little butter and brown sugar with brandy. You name it, you can use it. Cream cheese sweetened with powdered sugar is always a winner in dessert crepes. See the videos below for more sweet filling ideas.
How to Make Chocolate Crepes
- To make the chocolate crepe, I added (to the left over 1/3 of my batter) 1 tablespoon sugar and 2 teaspoons dark chocolate cocoa powder.
- I mixed the cocoa powder into a little of the batter, making a paste, before adding it to the bowl as it can be hard to mix.
- Cook the same as the other crepes.
Savory bar favorites are scallions, different types of cooked fish, crab, shrimp and lobster. You can make mashed potatoes with bacon bits, chives, garlic and top with sour cream. Steak or ground beef are great additions, too. Grill soft veggies such as yellow and zucchini squash and dice. You can set out taco and/or pizza ingredients for kids to make their own crepes.
You can also make crepes gluten free. I learned something new today! Buckwheat flour is gluten free and may be used in many baking and cooking applications. I will be trying buckwheat flour in my next crepe day.
However you decide to use the crepe, be creative and use the foods you love most. Foods that offer many different flavors in one bite are delicate and filling, as well as being very satisfying and packed with vitamins.
Basic Cream Cheese–Filled Crepe With Berry Topping
|Serving size: 1 crepe|
|Calories from Fat||108|
|% Daily Value *|
|Fat 12 g||18%|
|Saturated fat 7 g||35%|
|Unsaturated fat 4 g|
|Carbohydrates 18 g||6%|
|Sugar 11 g|
|Fiber 1 g||4%|
|Protein 11 g||22%|
|Cholesterol 88 mg||29%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
History of the Crepe
If you look for basic crepe recipes online, you will find a hundred different ways to make crepe batter. I found out the reason for that; crepes are made in a hundred different countries!
I always thought that France got the credit for the crepe, but, in doing some research, I have found that the crepe originated in Brittany as a Celtic dish. I got really excited at this news as my family has a Celtic heritage, although I seem to be the only one who appreciates them enough to go to the trouble of making them. Just between you and I, they aren’t any more trouble than great pancakes.