How To: Crepes -- Step by Step Sweet & Savory with a Vine

Photos by Molly Dunn
Blueberry crepes with a sour cream filling is a perfect breakfast.
The first time I was introduced to crepes was at IHOP. Sure, I was eight years old and I thought they were the best thing I had ever eaten, but my entire perspective on them changed when I ate these delicate, ultra-thin pancakes in Paris. Let me tell you, IHOP has nothing on these.

Ever since my mom and I enjoyed a strawberry and cream crepe at one of the best creperies in Paris, I have wanted to make them at home to try and re-create that magnificent experience.

What may seem like a super difficult task is not as hard as it seems. In fact, crepes are almost easier to make than pancakes...I always seem to overcook or undercook my pancakes, anyway.

Here's how you can bring the taste of Paris to your own kitchen, along with a few recipe ideas to make sweet and savory crepes.

Add the flour, milk, butter, eggs and other ingredients to make a bubbly crepe batter in the blender.
After searching for different crepe recipes and testing them out, I decided that Alton Brown's basic crepe recipe is the best. He offers a great base recipe for you to easily alter to make sweet or savory crepes. For the basic recipe, place 2 large eggs, ¾ cup of whole milk, ½ cup of water, 3 tablespoons of melted butter and 1 cup of flour into a blender.

Note: Place the flour in last so it doesn't clump at the bottom of the blender.

Puree or pulse the mixture together in the blender until everything is combined. You want lots of bubbles to appear on the top of the mixture. Check the bottom for clumps of flour; if you find them, just pulse some more until everything is evenly dispersed.

Pour the mixture into a bowl, cover and refrigerate for at least one hour. You can keep the batter in the fridge up to two days; in fact, letting it sit longer allows the bubbles to form more in the batter, making your life a lot easier -- the crepes won't tear as easily when you are cooking them.

If you would like a more savory crepe, add a pinch of salt, along with your choice of herbs, sun-dried tomatoes or other seasonings to the blender. If you would like a sweeter crepe, add about 2½ tablespoons of sugar, along with vanilla extract or any extract flavoring to enhance your toppings or fillings.

When the batter has rested in the refrigerator for the necessary length of time, you're ready to cook. Heat a nonstick skillet to medium; once the pan is hot, place a tablespoon of butter in it and swirl to coat the entire bottom of the pan. Pour about 1/3 cup of batter into the skillet, quickly swirl to evenly coat the bottom and let it cook for about two minutes.

Alton's recipe says to cook for 30 seconds, but I found this too short.

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