Crepes w/Berries
Prep Time
40 mins
Cook Time
5 mins
Total Time
45 mins
if you can't flit off to Paris right now, set up a cafe right at home and make these crepes to create any savory or sweet treat
Course:
Breakfast, Dessert, Main Course
Cuisine:
French
Keyword:
crepe, pancake
Ingredients
- 2 eggs
- 1 cup milk (any type)
- ½ tsp kosher salt
- 1 cup all-purpose flour
- 2 TBSP unsalted butter, melted and cooled plus extra for coating the pan
Instructions
-
Beat the eggs, then beat in the other ingredients until smooth. Or use a blender to mix this all together. Cover and let stand for 30 minutes.
-
Heat up a non-stick skillet, cast iron griddle or crêpe pan on medium to medium-high heat. Coat the pan with butter (try using a paper towel).
-
Ladle about ¼ cup of batter into the pan, quickly spreading it out into a thin layer. Experiment to see how much your pan will hold.
-
Cook until the bottom of the crêpe just starts to brown and the edges lift easily from the pan, about 2–3 minutes. Turn with a spatula and cook a minute or 2 more.
-
Serve right away or place on a cookie rack to cool while you finish making all the crepes.
-
Roll them up, filled with your favorite toppings, or serve them flat with lots of melted butter and warm syrup.
Recipe Notes
- To store, stack crepes using parchment paper between each and wrap in plastic wrap. Freezes very well. Using the parchment to separate makes it super easy to take a few out of the freezer at a moments notice if you feel like 'taking a trip to Paris', without having to go through all the motions to make them fresh.
- Let thaw and then crepes can be reheated on the stovetop. I just popped them in the toaster to warm and crisp the edges a bit and they tasted freshly made!
- Fillings can range from yogurt, berries, cream cheese, eggs, cheeses, jellies, chocolate.
- Imagine anything, a crepe elevates the whole experience!