Crepes are my absolute go-to menu item when searching the menu for breakfast or brunch. I had heard that many enjoy Crepes for not only breakfast or brunch, but also lunch, dinner and a lighter nighttime snack. I have been tinkering with the recipe for a few years, and had given up that this could be done in my own kitchen and result in those perfectly pillows of pancake heaven… turns out, I just needed to try it again and use my BLENDER and the batter turned out PERFECT!
I love fancy crepes, but I love EASY tricks like putting all my ingredients in my blender and this resulting in a perfectly mixed batter that can relax for 30 minutes before cooking, and even chill in my fridge for 1 day so I have it on hand to make fresh when we’re ready!
Check this out… Crepes are traditionally seen on menus served with whipped cream, fresh fruits or spreads. Or my favorite is butter, fresh lemon wedges and powdered sugar. SO GOOD! Did you know that Crepes are actually a high-class vehicle for any filling you can muster up??
Some of my favorite combos are:
- Ham, mushrooms & swiss
- Lightly steamed broccoli and cheddar
- Nutella and bananas
- Butter, cinnamon & sugar
- Spinach, tomato & feta
- Roasted red peppers, spinach and gruyere
- Whipped cream & smashed fruit or spread (strawberries, raspberries, blackberries, etc.)
- Nutella, fresh berries and whipped cream
- Cream cheese, shredded cheddar and jalapenos
- Butter, FRESH lemon juice & powdered sugar
- and so on… The options are truly limitless!
In the picture for this post, I made a ham & swiss crepe with feta crumbles, hot sauce and a pinch of black pepper. SO freakin’ good! The sweet & salty notes in this combo will really knock your socks off!
Let’s get Crepe-ing!!
Deliciously EASY Crepes
Ingredients
Instructions
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Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender about halfway through.
This step is crucial – chill the crepe batter for at least 30 minutes, or up to 1 day. This will allow your gluten to relax and make your crepes light and fluffy.
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Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter.
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Once the pan is hot, pour about 1/4 or 1/3 cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancake (crepe).
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Cook for about 40 seconds on each side, flipping once. We’re aiming for that lightly golden color.
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Stack cooked crepes on a plate or sheet pan and cover with a towel to keep them warm.
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Now the fun part… Add desired toppings or fillings
Note
Savory Crepe filling ideas: Ham, cheese, spinach, chicken, mushrooms, bell peppers, tomatoes, cheese. Consider topping savory crepes with a white béchamel sauce or honey mustard.
Breakfast Crepes: Combine your favorite fruits with whipping cream, cream cheese, or Nutella, or make savory breakfast crepes with a protein (eggs, ham, sausage, bacon) vegetable (spinach, onion, tomato, etc.) and cheese.
Sweet Crepes: Nutella, fruit, cream cheese topped the powdered sugar, whipped cream, or even a drizzle of fudge sauce!
Make-ahead, Storing and Freezing: Crepe batter can be made 1 day in advance, stored in the refrigerator. Cooked crepes will keep for 3 days stored in the refrigerator or in the freezer for up to 3 months.
*Reheat in the microwave, covered with a damp paper towel, for 15-20 seconds or until warm and soft.
