by keyword

Easy Crepes from Weelicious

When I was 6 months pregnant with Kenya, my husband and I went to Paris for some work as well as some much needed R and R. I had actually lived in Paris for years when I was younger so I was excited to walk all over the city showing him my favorite neighborhoods and old haunts. There's nothing like being pregnant in the most romantic city in the world and walking by patisseries and bistros all day. It’s an automatic excuse to eat a lot. As a result, we didn't take one form of public transportation the entire trip, since I didn't want to miss a single culinary delight and we needed to walk our multiple meals off!

One of my favorite treats are crepes. These heavenly, light, little pancakes are the perfect base for all types of fillings like mashed bananas, almond butter, fruit preserves and, dare I suggest, Nutella (very common in France).

I made crepes for Kenya and myself for breakfast and he loved them. I covered them with apple butter and rolled them into little cigar-shaped cylinders which he held and ate at his leisure. When the rest of the batch was cool, I just wrapped them up and put them in the fridge so we could still eat them for a few days.

Easy Crepes from Weelicious
Strawberry Preserves Crepe

Easy Crepes from Weelicious
Savory Cheese Crepe

Easy Crepes from Weelicious
Banana Nutella Crepe

[amd-recipeseo-recipe:501]

comment on this post

Crepes (Makes 14 Crepes)

Prep Time: 1 mins Cook Time: 2 mins

nut free

Ingredients

  • 2 large eggs
  • 1 Cup Flour
  • 3/4 Cup Milk*
  • 1/2 Cup Water
  • 1/2 Tsp vanilla
  • 2 Tbsp butter, melted
  • Butter for sauteing

Preparation

1. Place all the ingredients in a blender and puree.

2. Refrigerate for 1 hour or overnight (this helps the bubbles to settle and the crepes not to tear).

3. Grease a saute pan or crepe pan with butter. Pour in 2 tbsp of batter and swirl to cover the pan.

4. Cook for 1 minutes, flip and continue to cook another 30 seconds or until just starting to become golden.

5. Remove to a plate and continue to make remaining crepes.

6. Spread with apple butter, almond butter, mashed bananas, fruit preserves or any other favorite filling.

7. Roll into a cigar shape.

8. Serve.

*After step 5, allow to cool, place crepes on a sheet tray, layer a piece of parchment paper between each crepe, place in ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and heat in a dry pan for 30 seconds on each side and follow steps 5-8.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

leave a comment

29 comments

  • Tara

    I LOVE crepes.
    One version my friend's dad used to make for us in Canada was
    to squeeze 1 wedge fresh lemon on each crepe and sprinkle with a
    pinch of raw sugar.
    Mmmmm!
    This is a great site.
    Much appreciated,
    Tara

    leave a comment

  • Cara

    weelicious is awesome my kids love it

    leave a comment

  • Anna

    How big is the pan when you use 2 tbsp of batter? These were yummy, but I think I made them too thick!

    leave a comment

    • Catherine

      For a small pan, just use 1 tbsp of the batter and spread it thin. If you are using a larger pan, just use 2 tbsp :)

      leave a comment

  • Linda

    Does it have to go in the blender or can I just use a whisk?

    leave a comment

    • Catherine

      its better to put it in a blender because this way all the ingredients combine and there are no lumps from the flour but you can still whisk it :)

      leave a comment

  • Wendy

    So, did you intentionally leave out salt? I'm glad I tasted the first one (it fell apart, but the process got much easier as I figured out how to do it), because I was able to add ~1/4 tsp salt. It made a huge difference.

    I also used whole wheat pastry flour, and the crepes were fabulous!

    leave a comment

  • Dawn

    Does it matter what type of milk is used--whole vs. 1% or skim?

    leave a comment

    • Catherine

      I use whole milk, but you may use any type. I think it works best with whole.

      leave a comment

  • Paula Richardson

    Could you use wheat flour in this recipe?

    leave a comment

  • Flawlessmom

    I made these tonight for the second time ever. Filled some with pepperoni & cheese (pizza crepe), some with leftover taco makings and some with chicken salad and feta! These crepes are fantastic. I made a bunch extra & put them in the fridge for breakfast crepes and blintzes in the morning. YUM! Thanks, Catherine. I've always been too intimidated to try to make crepes. These are so easy. By the way, I use non fat milk and they work great.

    leave a comment

  • Kelly

    I would also like to know if ww flour can be used instead or perhaps half and half?

    leave a comment

  • Laura

    Funny, cause I just got thru making some wonderful, light sourdough crepes with all whole wheat and then got on FB and saw this original post. I think just about any bread can be made with whole wheat flour. You might need to adjust your liquid and maybe add a bit more yeast to risen breads. WW is just about all I ever use, even for cinnmon rolls!

    leave a comment

  • Christine

    Loved them! I used a pan with a high lip in the middle and it was perfect because I was able to make two 1/2 crepes at a time for my 7,5, and 3 year olds. They were just the right size for their hands and didn't need my help applying nutella, powdered sugar, or weelicious strawberry jam! ;)

    leave a comment

  • Christine

    Also, I'll be using the leftover crepes for our lunch at the beach with shredded roasted chicken, cheese, cream cheese and capers, etc. YUM!

    leave a comment

  • Nicole H.

    Just made a bunch up. for breakfast made crepe egg cups.
    after making crepes form them in cupcake pan and add egg and other goodies like turkey and veggies and bake. yumm

    leave a comment

  • Katrina Griggs

    I made these tonight with Whole Wheat flour. My 3 1/2 year old son ate 3 with cinnamon sugar. They were a huge hit!

    leave a comment

  • Bryon

    I have made these a lot over the last few months and my family loves the recipe. I've found that because of the butter in the recipe you don't need to use parchment paper between the layers when freezing. I just put in foil and freeze

    leave a comment

  • Meal Plan 11.30.09 – 12.06.09

    [...] Crepes, Applesauce, Tomatoes, and Milk [...]

    leave a comment

  • Stephanie O.

    Can I use whole wheat flour?

    leave a comment

  • Catherine

    You can, but the consistency will be different. Let me know how it turns out!

    leave a comment

  • Mrsdhurd

    Hi, I just made the batter for tomorrow morning. Can these be frozen after being made? Im sure I can refrigerate them for a few days. I'm excited to try them with my son tomorrow.

    leave a comment

    • Mrsdhurd

      never mind.. I found my answer thank you

      leave a comment

  • Vanessa

    hello,vanilla extract even when making savory crepes?and no salt?

    leave a comment

    • Catherine McCord

      Yes! I always use the same crepe recipe and just switch up the fillings!

      leave a comment

  • Amber

    I make these all the time

    leave a comment

  • Emily

    When you are making them to eat right away, can you stack them one on top of another, or do you need to put something between them? I saw the note about parchment paper if you are going to freeze them, but I'm wondering if they stick together if you stack them while hot.

    leave a comment

    • McCord

      They won't stick together, but they could get a little soggy if they are stacked on top of each other while hot. :) I usually put them on cooling racks on plates and only slightly overlap them if I need to!

      leave a comment

  • Renee

    I have made these crepes so many times. My family LOVES them! Thank you!

    leave a comment