One woman’s dessert is another woman’s breakfast. For me, a sweet crepe can be a substitute for any meal of the day, but especially in the morning (because I can convince myself that sweet crepes are “close enough” to pancakes). You can’t tell me that freshly sliced fruit, whipped cream and Nutella inside of a thin golden crepe isn’t the perfect start to a Monday.
This recipe post is really only to provide you with the basic sweet crepe batter that I use, because you can choose any filling you want. I’ve tried mixed berry, strawberries and cream cheese, warm cinnamon apple, warm peaches and cream, banana Nutella, glazed strawberries and whipped cream, berries and walnuts, bananas and almonds, and many many more combinations before. As long as you have this easy crepe batter recipe in hand you can dream up any dessert crepe that your heart desires. To be honest, with a little tweaking you could even make savory crepes with this recipe.
This batter is not limited to making mini crepes. While I made 4 mini crepes from the amount of batter yielded from this recipe, you could make 2 regular sized crepes if you wanted to. I usually have a crepe pan, but today I just used a nonstick omelet pan and that made the crepes much smaller. Regardless of the size or filling type, sweet crepes are always a win in my book. I hope you enjoy!
Ivy B. Lake
P.S.- Remember that there are many ways to fold crepes. Today I decided to fold mine into triangles, but you can also do a simple burrito roll or classic crepe fold!
For this recipe you will need a pan (either crepe pan or small frying pan), a spatula, 1 medium mixing bowl, a whisk, and some filling for your crepes! This recipe yields 2 crepes if made in a crepe pan or 4 mini crepes in an omelet pan. For more crepes simply double/triple the recipe.
- 1/2 cup all purpose flour
- 1/4 cup water
- Scant 1/2 cup whole milk
- 1/8 tsp. salt
- 1 egg
- 2 tbsp. melted butter (unsalted)
- 1 1/2 tbsp. sugar
- 1 1/2 tsp. vanilla extract
Whisk the flour, milk, and water together in a medium-sized bowl. Add the salt. Beat the egg with a fork before adding, and then add the melted butter and sugar. Use an electric mixer of whisk to blend and then add the vanilla.
Optional: let batter rest in the fridge for 30 minutes or overnight.
Heat the pan with 1 tbsp. butter or a coating of cooking spray and set stove to medium/high heat. Swirl 1/2 cup batter into the pan (or enough batter to just cover the entire bottom of your pan) and tilt pan so that the batter evens out. You don’t need a wood roller or fancy crepe tools to make crepes! Just use your wrist to tilt the pan and you’ll be fine.
Flip the crepe with a spatula when the edges of the crepe are firm and not gummy. Allow the other side of the crepe to become golden and then let the crepe cool on a plate while you make the others.
Letting the crepes cool down is optional. If you’re serving warm apple/peach crepes you may prefer to have the crepe still hot, but I like to let mine come to room temperature before filling them so my whipped cream doesn’t melt.
The crepes featured in this post’s pictures are strawberry and banana with whipped cream and a Nutella drizzle. Leave a comment if you want more filling ideas!