Crepes are a staple breakfast in our home.. Whoever visits here knows that there is almost always extra batter in the fridge for these tasty and really easy to make crepes. Here in North America, crepes are thought to be very difficult to make, or time-consuming. I grew up in Europe for the first 14 years of my life, where crepes are common and a very simple type of dessert, snack or breakfast (depending on the filling). So trust me, crepes are not at all difficult to make. Once you get the hang of it, it becomes a plain recipe, but with delectable results! They may just become your new addiction!
So pull out your favourite apron, turn on some music and whip up a batch or two!!!
The following makes a double batch, so you can keep the batter in the fridge for up to 3 days! You can halve it if you’d like. I am not sure how many crepes this batch makes, as we go through a lot of crepes in a day (morning breakfast, and after school snack).
- 3 cups all-purpose flour
- 2 cups whole wheat flour
- 8 eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons of sugar
- 6.5 cups milk
- 2 tablespoons oil (for the pan)
- Filling options: jam/fruit preserves, sweetened cream cheese, Nutella, bananas with Nutella.. list is endless…
- In a large bowl, put first 6 ingredients plus 4 cups of the milk. Whisk or mix well with a mixer on low or medium speed until the batter becomes smooth (still thick)
- Gradually add the remaining 2½ cups milk, mixing well until the batter becomes a somewhat creamy batter.
- Heat a 12-inch nonstick skillet over medium (I quit using Teflon, and using stainless steel skillet instead, minus the toxins!) Lightly coat/brush the skillet with oil. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
- Loosen edge of crepe with a flat spatula, then quickly flip. Cook 1 minute more. Flip crepe out of skillet onto a flat plate, and repeat with remaining batter. (Coat pan with oil before each use.)
- Fill crepes and serve warm. Or let cool and cover with plastic wrap after cooled, and re-heat before serving. We prefer freshly done crepes, but you can try either way for convenience.