Enjoy crepes at home with our simple recipe that takes 25 minutes to make from start to finish.
Spoon in 2 to 4 Tbsp.
of the batter; lift and tilt skillet to spread batter evenly.
Credit: Blaine Moats
Cook about 1 minutes or until browned on one side only.
(Or cook on a crepe maker according to manufacturer’s directions.)
Invert over paper towels; remove crepe.
Repeat with remaining batter, greasing skillet occasionally.
If crepes are browning too quickly, reduce heat to medium.
For a pan or skillet with a 6-inch bottom, use 2 Tbsp.
If it has an 8-to 10-inch bottom, use 1/4 cup batter.
Srawberry-Cream Cheese Crepes:
Prepare crepes as directed, except cool crepes.
For each crepe, spread unbrowned side with 2 to 3 Tbsp.
Arrange 1/4 to 1/3 cup sliced fresh strawberries along one edge.
Drizzle with 1 to 2 tsp.
honey; roll up from the filled edge.
Chocolate-Hazelnut Crepes:
Prepare Crepes as directed.
For each crepe, spread unbrowned side with 1 to 2 Tbsp.
Sprinkle 1 to 2 Tbsp.
chopped toasted hazelnuts and/or banana slices along edge of crepe; roll up from the filled edge.
For each crepe, spread unbrowned side of a cooled crepe with 2 Tbsp.
Arrange 1/4 cup sliced fresh or canned peaches along one edge of crepe.
Drizzle with 1 tsp.
Layer cooled crepes with sheets of waxed paper in an airtight container.
Seal, label, and freeze for up to 4 months.
Thaw at room temperature for 1 hour before using.
Keep warm in a 200F oven up to 30 minutes.
2,000 calories a day is used for general nutrition advice.
