Sweet and Savory Crepes

Why Make This Recipe

Crepes are a wonderful dish that can be enjoyed in many ways. They are versatile, allowing you to fill them with either sweet or savory ingredients based on your mood or meal time. Making crepes at home is not only fun, but it also gives you the freedom to customize fillings according to your taste. Whether you enjoy a sweet treat with fruits and whipped cream or a savory version with cheese and vegetables, this recipe helps you make the perfect crepe every time!

How to Make Sweet and Savory Crepes

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups milk (whole milk recommended)
• 1/4 cup melted butter
• 1/2 teaspoon salt
• 1 tablespoon sugar (for sweet crepes, omit for savory)

Directions

1. In a large bowl, whisk together the flour, salt, and sugar (if making sweet crepes). If making savory crepes, omit the sugar.
2. In a separate, smaller bowl, whisk the eggs and milk until well combined.
3. Make a well in the center of the dry ingredients and gradually pour in the wet ingredients, whisking continuously until the batter is smooth and lump-free. Take your time to ensure no lumps remain.
4. Once smooth, stir in the melted butter. The batter should be thin, similar to pancake batter. If your batter seems a bit too thick, add another splash of milk. If it feels too thin, a tiny bit more flour can help.
5. You can make this batter ahead of time and store it in an airtight container in the fridge for up to 2 days. Give it a quick whisk before using.
6. Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a little oil or butter, especially for the first crepe, to help it slide out easily.
7. Pour about 1/4 cup of batter onto the hot pan. Immediately tilt and swirl the pan to spread the batter thinly and evenly across the bottom in a nice, thin layer.
8. Let it cook for about 1-2 minutes. You’ll see the edges start to look dry and lift easily with a spatula. The surface may start to bubble just a tiny bit. This is your cue to flip!
9. Slide your spatula underneath and give it a confident flip. Cook the other side for just another minute or so until it’s lightly golden.
10. Remove the cooked crepe from the pan and repeat with the remaining batter, cooking one crepe at a time.
11. Serve your crepes immediately with your favorite sweet or savory fillings and toppings.

How to Serve Sweet and Savory Crepes

Crepes can be served right off the pan filled with your choice of toppings. For sweet crepes, consider adding fresh fruits, whipped cream, chocolate syrup, or jam. For savory options, you might try cheese, sautéed vegetables, or even a dollop of sour cream. You can fold, roll, or stack the crepes to create a delightful presentation.

How to Store Sweet and Savory Crepes

If you have leftover crepes, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or microwave for a few seconds. If you have leftover batter, you can keep it in the fridge for up to 2 days as well.

Tips to Make Sweet and Savory Crepes

• Make sure all of your ingredients are at room temperature for a smoother batter.
• Keep the heat at a medium level to prevent burning while allowing the crepes to cook through.
• Experiment with different fillings and toppings to find your favorite combinations.
• Always remember to stir the batter before using it if it’s been sitting for a while.

Variation

You can add different flavors to the batter, such as vanilla extract for sweet crepes or herbs for savory ones. Additionally, gluten-free flour can be used as a substitute for a gluten-free version of these crepes.

FAQs

Can I freeze crepes?
Yes, you can freeze crepes! Just layer them with parchment paper, place them in a ziplock bag, and store them in the freezer. They can last up to 2 months.

How do I prevent crepes from sticking to the pan?
Make sure to lightly grease the pan with butter or oil before each crepe, especially during the first few. A non-stick pan works best for this.

Can I make crepes ahead of time?
Absolutely! You can prepare the batter or even cook the crepes in advance. Just store them in the fridge or freezer and reheat as needed.

Sweet and Savory Crepes

Deliciously versatile crepes that can be filled with your favorite sweet or savory ingredients, perfect for any meal or snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 crepes

Course: Breakfast, Snack

Cuisine: French

Calories: 120

Ingredients Method Notes

Ingredients

  

Crepe Batter

• 1 cup all-purpose flour
• 2 large eggs Room temperature recommended
• 1.5 cups milk Whole milk recommended
• 1/4 cup melted butter
• 1/2 teaspoon salt
• 1 tablespoon sugar Optional for sweet crepes, omit for savory

Method

 

Preparation

1. In a large bowl, whisk together the flour, salt, and sugar (if making sweet crepes). If making savory crepes, omit the sugar.
2. In a separate, smaller bowl, whisk the eggs and milk until well combined.
3. Make a well in the center of the dry ingredients and gradually pour in the wet ingredients, whisking continuously until the batter is smooth and lump-free.
4. Once smooth, stir in the melted butter. Adjust consistency with additional milk or flour as needed.
5. Store the batter in an airtight container in the fridge for up to 2 days. Whisk before using.

Cooking

1. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
2. Pour about 1/4 cup of batter onto the hot pan, tilting and swirling to spread it thinly.
3. Cook for 1-2 minutes until the edges begin to dry and bubbles form on the surface.
4. Flip the crepe and cook for another minute until lightly golden, then remove from the pan and repeat with the remaining batter.

Notes

Serve with sweet toppings (fruits, whipped cream) or savory fillings (cheese, vegetables). Store cooked crepes in an airtight container for up to 3 days. Reheat as needed.