It really amuses me just how easy some things are.
Well…once I realize how easy they are, that is.
For some reason, I’ve always thought making crepes would be super difficult.
But, then I started looking into their ingredients. How could something be difficult that was made up of such simple ingredients?
If you’re anything like me and you love crepes but have always been scared to try making them, please try this recipe. These crepes are easy to make and delicious.
In addition to being super tasty and easy to make, another great thing about crepes is how versatile they can be. You can fill them with just about anything. Like — say — cinnamon apples, for example!
Other possible fillings include:
-Cinnamon apples or pears with goat cheese or ricotta
-Jam or fruit preserves (try my homemade peach jam recipe) and powdered sugar sprinkled on top
-Nutella or peanut putter (with banana)
-Gruyere with ham and slice scallions
-Mushroom, asparagus and jack cheese
-Ham and hollandaise sauce
-Fresh strawberries or bananas (with chocolate sauce)
-Cheese, such as Gruyere, cheddar, ricotta, Swiss
See? Versatile! Whether you like sweet or savory (or both!), there’s sure to be a tasty and easy crepe for you.
1 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 cup milk
1/2 cup water
1/4 tsp vanilla extract (optional if making sweet crepes; omit if making savory crepe)
1-2 tsp. vegetable oil, for greasing pan if necessary
In a large mixing bowl, combine the flour and salt. In a small mixing bowl, whisk together the eggs, water, milk and vanilla (if using). Gradually add in the milk mixture to the flour mixture, stirring to combine. Beat until smooth.
Heat a very lightly-oiled griddle, frying pan or Crepe Pan over medium-high heat. Pour or scoop the batter onto the center of the pan, using approximately 1/4 to 1/3 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. If using a T-Shaped Crepe Spreader, gently glide over surface of batter in circular motion to make large, flat circle. Try to make batter as even as possible as it spreads across the pan.
Cook the crepe for about 2 minutes, until the bottom is light brown and it easily releases from the pan. Loosen with a spatula, turn and cook the other side.
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