World's Best (and Easiest) Crepe Recipe
I love this breakfast dish because it uses ingredients I always have on hand, and makes a special breakfast. This recipe is wonderful for Sunday brunch, or for a quiet morning during the weekend.
Read through all of these instructions before you begin. They may seem long, but you'll soon see that they're really easy to make. More photos are below to help you through the process.
This recipe makes 10 - 12 crepes.
The directions are below the following photos.
Once in your skillet, this is what the crepe batter looks like at the beginning
And turned over, so you can see the browned spots
Here is a plate of cooked crepes: folded in half and stacked
Crepes: The Ingredients
Crepes are a wonderful breakfast dish because the ingredients are always in your kitchen. This recipe will make about ten - dozen crepes. I usually serve three per person, or four for those with hearty appetites.
Yes, you can easily double this recipe if you're cooking for a crowd!
- 1 cup flour
- 1/2 cup warm water
- 3/4 cup of milk (lowfat is fine)
- 2 large eggs
- 3 tablespoons butter, melted
- Mix all ingredients together with a wire whisk until the consistency of heavy cream.
- Some people put the crepe batter into the fridge for about an hour to allow the tiny bubbles to go away. This means that your crepe batter will not tear as easily. However, I rarely have time for that in the mornings, so here's what I do:
- Whisk only until the mixture is fully incorporated, and not a second longer. Then run your whisk through the mixture slowly to break up the tiny bubbles.
And now you're on to the next step.
- 3 tbsp. butter
- 2/3 cup orange juice
- 2/3 cup sugar
- 1/2 to one cup fruit: bananas are incredible, but so are chopped fresh apples or pears, sliced peaches, strawberries, even seedless green grapes
- Bring the butter, sugar and orange juice to a boil on high heat, without stirring, then lower heat to medium high. As the mixture boils, you'll notice that it begins to "roll inward" -- this means it is nearing the caramelizing stage.
- Soon, you'll notice that the color begins to darken. This means it is turning into caramel sauce. It's nearly ready. Watch it carefully! The sauce will darken rapidly, so you want to remove it from the heat the moment it begins turning the color of (pale) caramel.
- How long will this take? Upwards of 15 minutes. Since heat settings differ, your best indicator is to watch the color. Remember that you're caramelizing sugar, which means it has to reach a really high temperature.
- Add in the sliced fruit, then remove from the heat. Stir carefully so the fruit has been fully incorporated into the sauce.
- Cover with a lid until you're ready to assemble your crepes.
Making the Crepes
- Put your pan on medium heat and then brush your pan with butter, or spray with cooking spray (personally, I think the spray is a lot easier than brushing with butter) then pour in 1/3 cup of the batter.
- Swirl the batter so it completely coats the bottom of the pan, and put it back onto medium heat. Once the top looks dry, then slip a spatula underneath and flip the crepe over. It's much easier than you might think.
- Look at the cooked side -- is it pale, or does it show brown circles where the batter began cooking as you poured in the batter? You want it show the brown circles. If it's only pale, you might need to either increase your heat, or leave the crepe slightly longer before you flip it over.
- The color doesn't really affect the flavor, of course, but it does make for an improved texture, and it looks so delicious when they have those browned markings.
- Experiment! You'll get the hang of it by the third one. I always serve the first ones to myself, and save the pretty ones for everyone else I'm cooking for.
- Onto a serving plate, lay one of your crepes.
- Spoon two tablespoons sauce and a few pieces of fruit down the middle. The sauce is rich, so doesn't take much. Fold one side of the crepe over the fruit/sauce then roll the crepe. Push it to one side, and go on to the next.
- You can serve two or three crepes per person. Garnish with chopped nuts -- I usually use pecans or roasted almonds. They add a nice textural difference, which you'll appreciate when you're enjoying these.
- Another good idea: put a tablespoon of powdered sugar into a sieve and sprinkle onto the tops just before serving.
- You can serve them plain, too. They look great just as they are!
These directions may seem long, but they're easy once you do it. These crepes are wonderful for a brunch, or a special morning treat during the holidays.