Crepes originated in France but now these delectably thin pancakes can be enjoyed throughout the world. This is a page about making crepes
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These thin pancakes are delicious and just as easy to make as classic pancakes. If you are making them for more than 2 people, I would suggest using more than one pan.
They can be frozen. Place each crepe on it's own piece of waxed paper. Stack and place them in a container and freeze.
- 2 cups flour
- 4 eggs
- 2 1/4 cup milk
- melted butter
- 1/4 tsp lemon zest
- Mix together the flour, eggs, and 1/2 cup of the milk until it is smooth.
- Add milk until it is similar to the consistency of heavy cream.
- Stir in the lemon zest.
- Heat a non-stick pan on medium. When the pan is hot, brush the pan with the melted butter.
- Using a small ladle add the batter to the pan and quickly rotate the pan around to cover it with a thin layer of batter. If you added too much pour the excess back into the batter bowl. If you don't have enough, ladle a little more in.
- Cook for about 3 minutes until the edges have browned and the bottom is light brown.
- Flip, and cook the other side for about a minute.
- There are many ways to eat crepes both sweet and savory. We made these on a whim, so we filled some of them with butter and jam and others with butter, lemon juice, and powdered sugar.
- One of the most common ways to fold crepes is put your filling on in a thin layer, then to fold it in half, then into thirds, ending with triangle.
Crepes are a fun breakfast food and are super simple to make. Check out this video and learn how to make them.