These super basic crepes are like tortillas and we eat them like tacos, like fruity crepe tacos, using our hands (no need for utensils!). This is the basic crepe recipe but instead of butter, use olive oil. Keep the fillings uncomplicated - strawberries, raspberries, blueberries and chocolate chips.
This recipe produces about 12-15 small to medium size crepes. Double or triple the recipe when you anticipate extra guests for breakfast or playdates as kids and adults will go for seconds, thirds, fourths...
olive oil, about 1/2 tsp per crepe
2 cups all-purpose flour
2 cups milk (I use whole milk)
3 tablespoon water (or just a tiny bit to dilute)
1 tablespoon sugar (more or less for taste)
1 teaspoon salt (or more for taste)
optional 1/8 to 1/4 teaspoon cinnamon
(1) Whisk together eggs, flour, milk, water, sugar and salt to create a smooth batter.
(2) Heat a nonstick pan until hot (but not smoking!) and add a small amount of olive oil. Tilt the pan for the oil to spread.
(3) Add between 1/4 to 1/3 cup of batter onto the nonstick pan. Tilt the pan to allow the batter to spread evenly forming a circle. Wait a few seconds until the edges are slightly browned to flip.
(4) Using a spatula, flip the crepe over by lifting the edges carefully to cook the underside.
(5) After about 20-30 seconds, transfer the crepe to a serving dish. Repeat until all the batter is cooked.
In a large mixing bowl, whisk together 4 eggs, 2 cups flour, 2 cups milk, 3 tablespoons water (or enough to dilute a bit), 1 tablespoon sugar, 1-2 teaspoons salt. Whisk until smooth.
Keep whisking until the batter is smooth and watery (not too creamy).
Add a drizzle, about 1 tsp olive oil to a large nonstick pan. Heat on Medium to High.
Using a 1/3 cup measuring spoon or, for smaller, a 1/4 cup measuring spoon....
...and pour 1/3 or 1/4 cup of the crepe batter onto the hot nonstick pan. Tilt the pan to spread the batter evenly over the nonstick surface. I like the irregular crispy edges - adds character to each crepe :)
Adjust your heat accordingly, I keep mine between high and medium. To speed up the process depending on how much batter there is, 2-3 pans going at a time! Yeah!
With a large silicon spatula or pancake flipper, flip the crepe over to cook the other side. Yes, these are reminiscent of tortillas - thick and dense.
Transfer your cooked crepes onto a cute cake pedestal or serving dish. A nice platter makes a difference.
Pile it on! Pile it up! In fear of running out, make sure to cook plenty of extra crepes.
Be sure to have yummy fillings/toppings out - fresh berries and semi-sweet morsels are favorite and easiest selections. Max prefers to wrapping up an entire peeled banana with his crepe. Some friends like spreading Nutella.
(Origami crane folded by Olivia.)
Take a crepe, add the fillings... (check out cool bamboo plates...)
We dig tall stacks.
Running out of crepes can be a bummer for all - grumpy hungry kids begging for more are no fun. Make lots! Leftover crepes stay delicious for about a week (or until mold takes over - ew!) if you seal them tight in a large ziplock bag (for easy storage). Reheating is a cinch. Just place them individually directly on a nonstick pan with no additional oil (or butter) with the heat on high. Flip and heat the other side.
Flowers... gorgeous blooming pink and purples.
More peonies in season...with the whimsical purple flowers...(what are these purple guys?)
...and these groovy daisy-like spidermum-like ones...
Take leftover crepes (from the fridge) and reheat them on a dry nonstick pan, both sides...add your favorite berries. Goes excellent with Iced Vietnamese Coffee.