We love crepes at our house. AND you don’t need a bunch of fancy tools to make them either. This simple recipe has been successful every time I’ve made it and I just use my normal pan to make them!
In fact… I have another installment of my new show “In the kitchen with Ashlee Marie” up TODAY with this recipe. I hope you guys love it! I’ve been wanting to do one for years and I finally have a kitchen with decent enough light to do it! So don’t forget to subscribe to see more videos! I’ve already filmed quite a few and can’t wait to show them all to you!
ANYWAY, you can see how simple they are to make. It’s all about getting your pan heat right and getting the swirl down. Practice with the first few and you’ll have it down. I will say while I don’t have a fancy pan I wouldn’t MIND having one (hint hint husband… perfect birthday present).
- 3 C whole milk
- 6 eggs
- 4 Tbsp butter melted
- 1 tsp vanilla
- 2 1/2 C all-purpose flour
- 4 Tbsp granulated sugar
- pinch of salt
- Put everything into a blender and mix until smooth. Refrigerate the batter for an hour to let the bubbles settle and the batter with thicken a bit.
- heat a large flat skillet on med high and once it's hot pout 3-4 Tbsp of batter, QUICKLY tilt the pan in a circle to cover the bottom. I cook it for about 40 seconds on each side. Use a spatula to loosen the edge and flip the crepe. It depends on how hot your pan is. I LIKE it cooking fast, I can get through the batch faster that way...
- serve right away, or let the crepes cool, stack, refrigerate and serve the next day!
So what do YOU like to fill your crepes with? We have this tart sour cream filling we love, with this buttermilk syrup and of course tons of fruit. We did this whole crepe bar for my mom’s surprise birthday party a few years ago too… we love crepes! BUT I’d LOVE a few good savory crepe dishes. Any suggestions?
MORE crepe recipes:
[riview showtitle=always id=14 name=recipes tags=crepes size=150x150 lightbox=0]
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There used to be a crepe restaurant which served a mushroom and spinach crepe which I remember 30 years after it’s been gone. Delicious!
mmmmmm that seriously sounds SOOOO good! I def want to make something with that!
Fabulous! So beautiful and delish looking!
thank you! crepes are really so very pretty!
Dear Ashlee, I simply adore crepes…they are the perfect treat to me. Yours look perfect. Beautiful photos. Pinned for later. xo, Catherine
I agree, the perfect treat, I base my favorite recipes on if I can enjoy them for breakfast lunch and dinner as well as dessert!
I’m planning to have a crepe buffet for a river trip next weekend. I was wondering if I would be able to make the batter ahead of time and keep it in the cooler to cook 24-48 hours later. What are your thoughts? Also, do you grease the pan? Thanks for sharing your recipes!
Mmmmm I love a good crepe bar. You can make the batter ahead of time, but honestly I’d just make the crepes ahead of time, let them cool and you can stack them easily and they’ll transport great (don’t refrigerate, they’ll dry out). I spray the pan the FIRST time, then wipe it so it’s not to thick with oil but after that I don’t grease the pan at all.