Homemade Crepes Your Family Will Love
These crepes are perfect for breakfast, brunch, or dessert, and can be customized with a variety of fillings to suit your taste preferences. Enjoy making and devouring these delicious homemade crepes with your family and friends!
Equipment
- 1 mixing bowl
- 1 frying pan
Ingredients
- 1 1/2 cups milk (coconut, soy, almond, cow's etc.)
- 1 cup all-purpose flour
- 1 large egg
- 1 Tbsp agave syrup (or honey)
- 1 Tbsp melted ghee (or butter)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a mixing bowl, whisk together the flour and salt until combined. In a separate bowl, beat the egg lightly, then add the milk, agave syrup, melted ghee, and vanilla extract.
- Mix until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until you have a smooth batter. Make sure there are no lumps.
- Cover the bowl with plastic wrap or a kitchen towel and let the batter rest in the refrigerator for at least 30 minutes. This will allow the flour to hydrate and the flavors to meld, resulting in softer, more flavorful crepes.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the skillet with a small amount of butter or oil. Once the skillet is hot, pour about 1/4 cup of batter into the center of the skillet. Immediately tilt and rotate the skillet to spread the batter evenly into a thin circle. Cook the crepe for about 1-2 minutes, or until the edges start to lightly brown and lift away from the skillet. Use a spatula to carefully flip the crepe and cook for an additional 1 minute on the other side, or until lightly golden.
- Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining crepes. Repeat this process with the remaining batter.
- Fill them with your favorite sweet or savory fillings (such as fresh fruit, Nutella, jam, whipped cream, cheese, ham, or sautéed vegetables).
- Enjoy!
Notes
Nutritional values are approximate and may vary depending on specific ingredients and serving sizes.
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Sweet Crepes:
- Nutella and Banana: Spread a thin layer of Nutella on the crepe and top with sliced bananas.
- Strawberries and Cream: Fill the crepe with fresh sliced strawberries and whipped cream.
- Lemon and Sugar: Sprinkle freshly squeezed lemon juice and granulated sugar on the crepe, then fold it into quarters.
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Savory Crepes:
- Ham and Cheese: Layer thinly sliced ham and grated Gruyere cheese on the crepe, then fold it in half and cook until the cheese is melted and bubbly.
- Spinach and Mushroom: Sautee fresh spinach and mushrooms with garlic and olive oil, then spoon the mixture onto the crepe and fold it into a triangle.
- Chicken and Pesto: Spread a thin layer of pesto sauce on the crepe, top with cooked shredded chicken, and sprinkle with grated Parmesan cheese.
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Fruit-Filled Crepes:
- Blueberry Compote: Spoon the compote onto the crepe and fold it into quarters for a fruity delight.
- Apple Cinnamon: Sautee thinly sliced apples with butter, brown sugar, and cinnamon until soft and caramelized. Fill the crepe with the apple mixture and a dollop of whipped cream.
- Mixed Berry Medley: Combine a variety of fresh berries, such as strawberries, raspberries, and blackberries, with a drizzle of honey or maple syrup. Spoon the berry mixture onto the crepe and fold it into a cone shape.