This time I tried my hand at crepe making and for the most part it was successful, but there were mistakes made as well. I think that goes for every recipe you try for the first time, though. Contrary to what the recipes tell you, you don’t need all the fancy pans and tools that the pros use. All you really need is a 10-12 inch skillet, spatula, a measuring cup or ladle, and a good basic recipe. That’s it! All the expensive pans and tools are cool, I will admit that, but you don’t need them to make amazing crepes. It’s all in the technique. Once you get that down, the possibilities are endless. Here’s the recipe that I used if you want to try it, Basic Crepe Batter. Now onto the deliciousness that is crepes!

Chocolate Crepes: 

Makes 8-10 crepes

Ingredients:

• 2 eggs
• 3/4 cup all purpose flour
• 1/4 cup cocoa powder
• 1 tbsp melted butter
• 1/4 tsp salt
• 1 tbsp sugar

Optional: I also added 1 tsp of instant coffee powder just to up the flavor of chocolate in the final crepes.

Now take all of the ingredients and put them in a large mixing bowl, or you could go the more traditional route and use a blender, either way works. Whisk until smooth and no lumps are present. It should look like this:

Now, let your batter sit off to the side to rest for a few minutes while you prep your pan. I used a 12 inch pan, but if you only have a 10 inch pan, that will work just as well. Heat the pan over medium heat and lightly butter the bottom of the pan so the crepes won’t stick when it comes time to flip them over.

When the butter starts to look like this all bubbly and hot, it’s time to add the batter. Take the handle of the pan in one hand and start to add the batter while twisting the pan so that the batter spreads out thin and evenly across the bottom of the pan.

Let the batter cook on this side until the top looks dry and the edges are starting to set.

When you go to flip them, a word of advice: Don’t use your fingers to do it like the recipes say; you will burn yourself. Trust me on this one. I tried it and got the edge of my thumb slightly burnt, so I opted for a spatula instead.

This might look like it’s just like flipping a pancake, but crepes are much thinner than pancakes, so they can fold over when you flip them. Don’t rush flipping the crepe either, it’s not a pretty sight at all. I got a little over-confident after making my first three crepes and tried to rush the fourth one, and this happened.

It fell apart as I was mid flip. So seeing that mess, learn from my mistake and let the crepe cook until it’s ready to be flipped. Don’t rush things or you’ll end up with this, I however made the same mistake two more times, until I finally got the hang of it.

Here’s another tip for you, if you place a paper towel in between each crepe as you stack them fresh out of the pan, they won’t stick together as they cool.

These are not perfectly round like the ones made using a crepe spreader and crepe spatula, but who’s going to notice when they’re filled, rolled and folded? I don’t think I’ll be making crepes enough to justify spending $20 on a crepe kit. Besides, I’m running out of room to store all my baking tools.

Now these look amazing but I’m not done yet, I also made a batch of plain crepes using just the basic recipe, no additions or alterations whatsoever.

Plain Crepes:

Makes 8-10 crepes

Ingredients:

• 2 eggs
• 1 cup flour
• 1 tbsp melted butter
• 1/4 tsp salt

Same mixing process, except this time I used a hand blender to blend everything together. Which, when compared to just whisking the chocolate batter by hand, it was combined much more evenly. This batter was easier to work with than the chocolate batter, so it’s your best bet to make plain crepes and add the flavor in the fillings.

See how much smoother this batter looks? So much better to just stick to this batter.

Now onto the cooking and flipping part of the crepes, which I think I had down pat pretty well at this point and had learned my lesson and not get to over-confident in myself at this step. Same process as with the chocolate ones. It’s a whole lot easier to tell when these are ready to flip, and when they’re done. Again this is what the crepe should look like when it’s time to flip it.

The one thing I like so much about making plain crepes, they get this beautiful golden brown color to them when they’re cooking. You’ll see what I mean when you see the pictures below:

Look at those delicious looking crepes! Now it’s time to fill these delicious little crepes. I decided to go the sweet route and fill mine with either Nutella or Oreo cookie butter, fruit (my choices being raspberries or bananas), then topped with whipped cream and chocolate sauce. Anything your imagination can dream up, you can put in a crepe.

Don’t these look amazing? They taste just as amazing as they look. You want something savory? No problem, there’s endless possibilities there too, if you want to go that route. I was just feeling the sweet crepe today. I would recommend using the plain crepe recipe if you want some savory crepes. I’m going to make some for dinner some night soon!

Savory Fillings

• Steak, mushrooms, and spinach
• Ham and swiss
• Brie and asparagus
• Ricotta and bacon
• Chicken and cheese burrito style
• Turkey pesto
• Ham and egg
• Leeks, apple slices, chicken sausage, and goat cheese

That’s just a few ideas. If you want more, try out these savory crepe filling ideas.

Stay tuned for more ideas involving crepes. Until then,

Peace, Love, and, Sugar

Brooke