Crepes are one of those things that I love so much, but rarely make for myself at home. Michelle Robin inspired me to try them at home with her quick and easy 1-2-3 Crepe Batter that definitely convinced me that I could make crepes for myself regularly and it wouldn’t be a production. These were addictively delicious and the possibilities for dressing them are endless. You could even go the savory route for dinner!
To start you will need: flour, milk, eggs, sugar (optional), and a pinch of salt. That’s it! It’s called 1-2-3 crepe batter because you’ll mainly use 1 cup flour, 2 cups milk, and 3 whole eggs.
In the bowl of an electric mixer (you could also do this by hand) blend together your ingredients, starting with the flour…
Then the sugar …
Then a pinch of salt …
The eggs …
And the milk.
If you’re feeling adventurous, add some other flavorings like vanilla if you’re in a sweet crepe mood.
Whisk it all together until you have a uniform batter. Then place your batter in the refrigerator for about 30 minutes. This will allow the milk to absorb the flour and thicken slightly. If the batter seems too thin at first, letting it sit will remedy this.
Now get your accoutrements ready! I chose jam, whipped cream, raspberries, and peaches. But the possibilities are endless, really. Nutella perhaps? Or like I said, this would be great with cheese and steamed veggies.
This is what your batter will look like when it comes out of the refrigerator. A little runny but that’s good. Heat your skillet with a bit of oil or butter.
And pour in some batter. The idea is that you don’t want to overfill because you want the crepe to spread out so that it is thin.
It may take some practice. But it will still taste good no matter what it looks like.
This one was much nicer-looking, though a bit thicker. You can play with it and see what you like.
Once you’ve flipped them over and transferred them to a plate, you can serve them up with your favorite toppings. I started with strawberry jam.
Then whipped cream.
Then I blended it together in a medley of deliciousness.
Then some peaches and raspberries. It was heavenly.
You can even roll it up to be proper. It will melt in your mouth!
Thank you to Michelle Robin for this absolute winner!
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Description
This is the easiest fail proof crepe batter recipe. If you can remember 1-2-3 then you can remember this recipe!
Ingredients
- 1 cup All-purpose Flour
- 2 cups Milk
- 3 whole Eggs
- 1 Tablespoon Sugar (optional)
- 1 pinch Salt
Preparation Instructions
Combine all ingredients in a mixing bowl and blend with a hand beater, until a smooth liquid batter is created.
This batter is best if refrigerated 30 minutes or longer in order for the flour to absorb the liquid. Remember to stir well after it has rested in the refrigerator.
Once you are ready to prepare the crepes, simply pour a ladle full of batter into your pan and swirl around creating a paper thin crepe. Cook over medium heat and when you notice the sides turn golden brown it’s time to flip your crepe. Flip and cook until the other side is browned. Cooking time is very fast.
I use a cast iron skillet to make my crepes. I oil it lightly first and then use the back of my ladle to smooth the batter around the bottom of the pan. You can use a non stick pan if you prefer.
I add about a Tablespoon of sugar and a pinch of salt to make my crepes sweet. Or you can add only a pinch of salt and use them for savory crepes.
Fill your crepes with jam, Nutella, fresh fruit, sautéed fruit, chicken, spinach or what ever your palate is craving! Remember this recipe is as easy as 1-2-3, enjoy!!!
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.
11 Comments
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Linne on 10.21.2012
Love these rolled up (no sugar, add a bit of garlic powder) with asparagus and hollandaise sauce for supper, followed by a second batch for dessert (leave sugar in, add ginger or pinch of nutmeg, whatever you like) and filled with fruit topped with custard sauce. Make my own usually, but Bird’s custard powder is quite nice in a pinch.
My mum has made them all her life and still does (at 90) for us at times. She uses all-purpose flour, but I prefer whole wheat for extra flavour. Sometimes I add wheat germ as well. For the savoury ones, I always add up to a teaspoon of Engevita nutritional yeast; for the sweet ones, I add a scoop of protein powder. All are tasty ways to get in extra nutrition. Have to say, I love my cast iron; keeps my arms strong and saves me trips to the gym (not that I go; I hate noise and big groups!!).
Lisa Cornely on 10.21.2012
I used this crepe recipe for breakfast. The crepes turned put delicious. I used sugar, some vanilla. I served with nutella, bananas, strawberries and whipped heavy cream. They were delicious. I don’t think there is a crepe I don’t like. Thanks for a great crepe recipe.
Kathryn on 10.19.2012
If you mix it in a blender, pouring is even easier! I like to use whole wheat/ white flour blend, some herbs in the batter and then a thin layer of sour cream, vinegrette coated salad, chicken or turkey….yum!
Michelle S. on 10.19.2012
Made Crepes last week as a last minute supper and Nutella ruled the table! Strawberries and Nutella, Nutella and peanut butter, Nutella by itself! Oof, I know I gained 5 lbs. from dinner, but the Nu.Tel.La. Eeeess soooooo gooooood!
Claire in CO on 10.18.2012
OK, now I know whats for dinner…. but the best topping, in my humble opinion is the traditional British topping from Shrove Tuesday or Pancake Day… hot pancake on a plate, sprinkled with sugar and a generous squirt of lemon juice. Roll up and eat as quicly as possible
Divine
Suzanna on 10.18.2012
I grew up on crepes and continued the tradition with my three children. They in turn are doing the same with their kids. They are so easy to make in a jiffy.
I agree with AJ. A heavy skillet isn’t the best for crepes. It’s essential to swirl the rather runny batter so cast iron would destroy your arm. Also, only a spray of Pam or a tiny bit of oil is needed (about 1/2 tsp swirled around)
Something delicious to spread is your favourite jam sprinkled with a tsp or two of ground walnuts or pecans mixed with a bit of sugar. Very nice.
Want special? Take a small container of cottage cheese (about a cup), add a raw egg yolk, sugar to taste, zest of a lemon (no juice) and a handful of raisins. Taste as you go. Mix it well and let it rest a few minutes in the fridge. Spread this down one side of your crepe then roll up.
You’ll thank me for this.
Zee on 10.18.2012
Yummy and so easy!
Catherine on 10.18.2012
can i recommend crepes with nutella, fresh raspberries and whipped cream- divine
Lorena on 10.17.2012
I make crepes for every birthday breakfast in our home (it’s tradition!).
Since there are quite a few of us, I ladle out the crepe batter (two at a time) on a large, non-stick, electric griddle. I then pick it up by the handles and “swirl” it in the air to spread the batter out to nice, thin rounds. It cooks (at 350) for a couple minutes, then I take them off with a plastic spatula.
It takes a little practice, but it’s a great way to make A LOT of crepes in a short amount of time. You might want to give it a try!
AJ on 10.17.2012
The trick to nice edged crepe that is still thin — is to use a non-stick skillet, get it hot, and then a quick spray of Pam. Then when you drop in the batter (1/4 cup for a large skillet) you pour it in the middle and then quickly rotate the pan around to spread the batter out to the edges. By the time it’s out to the edge (5-7 seconds) it’ll be almost cooked
Putting a lot of butter or oil in the pan makes them greasy and more “fried” at the edges.
Mountain Mama on 10.17.2012
Yes, Nutella! I was in DC a couple years ago and had crepes smeared with Nutella, wrapped around a banana, and served with whipped cream and cinnamon ice cream. It was to die for. It’s definitely more a dessert than breakfast. I’ve since made these at home many times and have used strawberries and without ice cream. Really any fruit that goes with Nutella would taste great.