Crepes for Brunch

Happy New Year! I wanted to start the year by sharing something brand new for me. I’ve eaten crepes before, but never attempted making them because I assumed they would be too difficult, or require special tools. It turns out, they are maybe even easier than pancakes. I love that you can make the batter ahead of time and just wake up and make them. I didn’t even use a blender to make them which would have made it easier (the Fudgelet was sleeping and I wasn’t going to risk waking him to save a little elbow grease).

Besides making the crepes, I also made a filling with a pseudo-jam out of some fruit we had on hand.

To be honest, I actually preferred stuffing mine like a burrito with scrambled eggs. Is that weird?

The Fudgelet and K enjoyed their fruity fillings. You can fill them however you like. But, I suggest you don’t wait as long as I did to make them because they make you look fancy but are a low-stress breakfast for your family or overnight guests.

Directions for Crepes

Slightly adapted from Playing with Flour

Makes about 5 crepes but can easily be doubled

  • 1/2 cup flour
  • 1/8 teaspoon salt (I used table salt, not kosher)
  • 1/2 teaspoon sugar
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
Either whisk or use a blender: combine the flour, salt, and sugar. Add the milk, egg, and vanilla, mixing until smooth and there are some bubbles on top.
If desired, you can pass the batter through a fine mesh sieve (I did). Cover and allow the batter to rest in the refrigerator for up to one day. Whisk the batter again before using. It should look like thin cream. If needed, add extra milk to thin it.
When you are ready to make the crepes, heat a 10-inch nonstick skillet over medium heat. Spray the skillet, then pour in 1/4 cup batter. Tilt the pan to spread the batter evenly around the skillet. After about 1 minute, check the bottom of the crepe with a thin spatula. I let mine get slightly browned because we like ours that way. You at least want them set and dry before flipping. Cook the second side the same way, but it should be faster.
Remove from the pan and place it on a plate. Repeat until the batter is gone, stacking the crepes on top of each other (with leftovers, you can store them in the refrigerator, covered with plastic wrap and warm them when ready to eat them).

Directions for Crepes (without pictures)

Slightly adapted from Playing with Flour

Makes about 5 crepes but can easily be doubled

  • 1/2 cup flour
  • 1/8 teaspoon salt (I used table salt, not kosher)
  • 1/2 teaspoon sugar
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
 Either whisk or use a blender: combine the flour, salt, and sugar. Add the milk, egg, and vanilla, mixing until smooth and there are some bubbles on top.
If desired, you can pass the batter through a fine mesh sieve (I did). Cover and allow the batter to rest in the refrigerator for up to one day. Whisk the batter again before using. It should look like thin cream. If needed, add extra milk to thin it.
When you are ready to make the crepes, heat a 10-inch nonstick skillet over medium heat. Spray the skillet, then pour in 1/4 cup batter. Tilt the pan to spread the batter evenly around the skillet. After about 1 minute, check the bottom of the crepe with a thin spatula. I let mine get slightly browned because we like ours that way. You at least want them set and dry before flipping. Cook the second side the same way, but it should be faster. Remove from the pan and place it on a plate. Repeat until the batter is gone, stacking the crepes on top of each other (with leftovers, you can store them in the refrigerator, covered with plastic wrap and warm them when ready to eat them).
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