Crêpes sound so fancy, don’t they? The difficulty varies from one recipe to another and so does the taste. For our family the recipe has to be simple if it is going to involve breakfast on a semi regular basis. These crêpes are “doable” for normal life. They are great for a weekend breakfast, but can even be pulled off during the week if you make the batter the night before (or wake up early enough to make it in the morning, but who wants to do that?)
Crêpes are versatile, they can be sweet or savory, eaten for breakfast, lunch or dinner, and what’s in your fridge can guide you when filling them. They also keep well so if you have leftovers they can be used for a whole other meal, that’s my kind of cooking right there!
The crêpes I made today were filled with plain Greek yogurt, sliced organic strawberries, and drizzled with agave nectar. So yummy and simple!
- 3 cups flour
- 1 tsp. salt
- 6 eggs
- 3 cups milk
- 2-3 Tbs. coconut oil or canola oil or melted butter
In a large bowl, or the bowl of a stand mixer, place the flour and salt. Whisk until combined.
In a medium bowl add the eggs and beat until combined. Stir in the milk.
Add the liquid to the dry and mix well using your stand mixture or whisking by hand. When you are done mixing, place the batter in the refrigerator overnight or continue on with the recipe.
Let the mixture stand for at least 5 minutes to let most of the bubbles disappear.
Meanwhile pre-heat a 8-10 inch fry pan to medium heat. Let the pan heat up at least 2-3 minutes before cooking begins.
Using a basting brush, grease the surface of the pan.
When covered in a thin layer of oil pour in the crêpe batter. I use a ladle to do this, but only put about 1/4 cup of batter in for each crêpe. It is easy to make the crêpes too thick so be careful how much is added to the pan.
Immediately rotate the pan, spreading the batter evenly across the bottom.
Let the crêpe cook for about one minute (this will vary depending on the heat of the pan). Using a silicone rubber scraper pick the crêpe up and quickly flip to the other side. Cook on the second side about 30 seconds. When the crêpe is done remove it from the pan and begin the process again until all the crepes are made. This recipe makes about 20 crepes. Enjoy with fillings of your choice!