I’ve been making crepes from scratch for years, and they’re still a favorite in my household. My kids love helping me mix the batter and watching the crepes cook on the griddle.
We use them for everything from breakfast to dinner, and they’re always a hit. Crepes are a French delicacy, but they’re surprisingly easy to make at home.
The key is to have a good batter, and that’s where most recipes fall short. Mine uses a combination of all-purpose flour, eggs, milk, and water to create a light and airy texture that’s perfect for filling with sweet or savory ingredients.
One of the best things about crepes is that they can be made ahead of time and stored in the fridge for up to a week, making them perfect for busy families or special occasions. We often fill them with fresh fruit, whipped cream, or even Nutella for a sweet treat.
But they’re also great as a savory dish, topped with cheese, ham, and veggies for a quick and easy dinner. My family loves them so much that we even have a special crepe day once a month where we make a big batch and enjoy them together as a family.
Classic Crepes from Scratch
4.9 from 1723 votes
Delicate and versatile, these crepes are made from scratch using simple ingredients. Perfect for both sweet and savory fillings.
Tips: For thinner crepes, add a bit more water to the batter. For thicker crepes, add a bit more flour.
Watch Video Of How Classic Crepes from Scratch Works
Crepes are one of those recipes that never fails to impress my family and friends alike. They’re so versatile that you can fill them with anything from sweet treats like Nutella or jam to savory ingredients like cheese or ham.
And because they can be made ahead of time and stored in the fridge or freezer for later use, they’re perfect for busy families or special occasions when you need something quick and easy but still impressive. Whether you’re looking for a fun breakfast recipe or a delicious dinner option that’s sure to please even the pickiest eaters, this recipe is always a good idea.
❓ Frequently Asked Questions About Crepes from Scratch
Q: What type of flour should I use for crepes?
A: You can use either all-purpose flour or cake flour for crepes. All-purpose flour will give you a slightly denser crepe, while cake flour will produce a lighter one. If you want to get really fancy, you can even use buckwheat flour for a nutty flavor.
Q: How do I prevent my crepes from becoming too thick?
A: To prevent your crepes from becoming too thick, make sure to not overmix the batter. Stop mixing once the ingredients are combined, and let the batter rest for 30 minutes before cooking it.
Q: Can I make crepes ahead of time?
A: Yes, you can make crepes ahead of time by letting them cool completely on a wire rack before storing them in an airtight container in the fridge for up to 5 days.
Q: How do I reheat leftover crepes?
A: To reheat leftover crepes, simply wrap them in foil and bake them in the oven at 350°F (175°C) for 5-7 minutes or until warmed through.
Q: Can I freeze crepes?
A: Yes, you can freeze crepes by placing them in an airtight container or freezer bag and storing them in the freezer for up to 3 months.
Q: What’s the best way to fill my crepes without making them soggy?
A: To fill your crepes without making them soggy, start by adding your filling ingredients towards the top of the crepe rather than directly in the center.
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