Jacqueline Casey 
These crepes are perfect for a breakfast where you want to make something a little special, but not invest in the time and clean up required for something like pancakes or waffles. With just 4 basic staple ingredients, these come together super fast and then the filling can be whatever you have laying around in your kitchen. My husband and I prefer a savory filling, while my children like lots of fruit topped with some whipped cream. Since these are so easy, I don’t even mind making two different types of filling. Below are some of my favorite combinations!
Options, Substitutions and Tips!
- The first 3 ingredients (Eggs, Milk and pinch of Salt) are whisked for about a minute. When adding the Flour, so you don’t overmix, it should only take a few whisks to just combine the batter and eliminate any flour clumps.
- When pouring 1/4 of the crepe batter into your frying pan you can either pour into the middle of the pan and then with the handle tilt and move the pan in a slow circular motion to cover the entire bottom evenly, or you can pour the batter in a large circle and then holding the handle tilt and move the pan so the entire bottom is covered evenly.
- When is my crepe ready to flip? The batter is so thin, that they cook quickly, but that also means they can burn very fast. They might be ready in as little as 1-2 minutes depending on your heat. Especially for the first crepe, I check by just lifting up one of the sides. I use my fingers but I probably shouldn’t suggest that option-tongs would be the safer way to lift up and check. This one is almost done! It needs about 30 seconds more.
- I typically add the fillings after the crepes are all finished cooking, but sometimes when using cheese or other refrigerated cold fillings, I will add them right after I flip the first side of the crepe so the cheese can melt and the other toppings can warm up. I’ll then carefully slide the crepe off onto a plate and fold. See here: (Mushroom, Tomato, Ham and Cheddar)
- Fillings! As mentioned, crepes can be savory or sweet or even both. These are so versatile and I’m always trying new combinations depending on what’s readily available in the house. I’d love to hear your suggestions too.
- Banana and Berries topped with whipped cream. (pictured in the feature photo and recipe card)
- Bananas and Strawberries with chocolate syrup or Nutella.
- Pears and Honey
- Spinach, Onion and Feta
- Tomato, Ham and Cheddar Cheese
- Spinach, Mushroom and Swiss Cheese
- Spinach, Artichoke and Mozzarella Cheese
Simple Crepes
These crepes made with just 4 basic ingredients come together super fast. Fillings can be savory or sweet with traditional or imaginative combinations.
- non-stick frying pan
- 2 large Eggs
- 1 cup Milk (I used 2%)
- 3/4 cup Flour
- Salt to taste (I used just 1/4 tsp)
In a medium size bowl, whisk eggs and milk together for about 1 minute or until completely mixed and a little frothy.
Add a pinch of salt and then slowly pour Flour while whisking until just combined. Try not to overmix.
Heat non-stick frying pan on medium heat (*optional add a tiny bit of butter or non-stick spray). Pour 1/4 of the batter into pan. The bottom of the pan should be covered in just a thin layer of the batter.
Since the batter is so thin, the crepe will cook fast. Depending on your heat, they may be ready in as little as 1 or 2 minutes. When Crepe is holding it's shape, 3 minutes at the most, flip over and cook for 1-2 additional minutes.
Repeat this process 3 additional times for a total of 4 crepes.
Assembling Crepes
Either before you cook your crepes or while your crepes are cooking, prepare your fillings which will be folded inside the crepe. In the picture is a combination of bananas, strawberries and raspberries topped with a little whipped cream.
Lay crepe flat on plate and place toppings inside. Place the toppings in a line down the middle with some additional toppings fanned out towards the top.
Fold one side towards the middle and then the other side towards the middle creating a cone like shape.
