Simple Crepe Recipe

Forget pancakes, keep it simple with these crepes...

An easy brunch? Yes. This simple crepe recipe uses only five ingredients and made in less than thirty minutes. This crepe recipe is an excellent base to add whatever flavors you want. It's that simple. In the recipe card, I wrote that you could add vanilla, but cardamom and cinnamon are my go to's when I want to spice it up. Fill these crepes with berries, then top with whipped cream and maple syrup for breakfast food that's sure to please anyone.

You'll love this recipe because it's...

Simple

Uses only 5 ingredients

Quick

Can be made in 30 mins or less

Plus, it's brunch food... need I say more?

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Get your eggs going...

Start by beating six eggs in your mixer. This step is significant because you want the eggs to be smooth, so take your time whisking. Once thoroughly beaten, about five minutes or so, add one cup of sugar. After, beat the egg and sugar mixture until the sugar has dissolved, approximately another three to five minutes. Next, add in a pinch of salt. If you're feeling fancy, you can add in a splash of vanilla, too.

Add the flour...

Now, slowly add in one and a half cups of all-purpose flour; you may not use all of the flour.  The crepe mixture should be the consistency of cake batter.  Add the flour until just incorporated.  Try not to over mix the batter during this step.

Thin it with milk...

Now, gradually pour in about one and a fourth cups of milk.  You can use any kind of milk for these crepes, but I prefer whole milk.  Again, just like the flour, you may not use all of the milk.  The consistency of the batter should be slightly thinner than pancake batter.  Keep some milk on standby because as this batter sits, it may start to thicken.  If that's the case, just add a tablespoon of milk at a time to thin it out.

Cooking the crepes...

Heat your cast iron pan on medium heat and coat the pan with a neutral-flavored oil like safflower or canola. Continue to coat the pan with oil between each crepe, or as needed. Now, using a ladle, spoon a half scoop of crepe batter. Immediately, spread the crepe batter into a thin circle by rotating the pan or using the bottom of the spoon. Don't worry if you have trouble. It takes a bit of practice to get the crepes thin.
Once the bottom of the crepe is light golden brown, and the batter is no longer wet on the top, flip the crepe over and cook the other side until it is golden brown, too. When the crepe has finished cooking, let it drain onto a paper towel. Watch the heat as you continue cooking crepes, keeping the heat on the lower side. This recipe will make about twelve crepes.

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Craving more?  

Here are some other recipe(s) I think you might enjoy…

• Try your hand at a crepe cake with this, Cardamom Vanilla Crepe Cake with Maple Whip.
• Lemon Blueberry Ricotta Pancakes

*Any nutritional data provided is for personal reference only as these are approximations, and data may vary on a case by case basis.  Please refer to my disclaimers page.*