This quick and easy crepes recipe is one of our favorite recipes! We just love crepes! This simple crepes recipe is super delicious and easy to make with ingredients you already have on hand. These crepes are versatile, and can be filled with virtually anything — fruits, pudding, mousse for desserts as well as vegetables and meats for dinner.
This quick and easy crepes recipe is from volume 1 of our Dining On A Dime Cookbook.
If you don’t know how to make crepes, this simple crepes recipe is super easy to make! Crepes are a very thin type of pancakes that originated in France. They are often served with jam, berries or a hazelnut cocoa spread like Nutella.
Crepes are a popular “walk-around” food in France. If you are ever in Paris, there are “creperies” all over the place where people will make crepes to order right in front of you. We usually roll our crepes with the toppings inside and sometimes as a garnish on the top, but in Paris, it is more customary for the crepe shop to fold the crepes four ways (in half and then in half again) after spreading the filling inside.
Here are some popular toppings for homemade crepes:
- Sugar – powdered sugar or granulated sugar. Some people use caster sugar, which is like a super fine granulated sugar to give it a little bit of a crunchy texture.
- Jam – Any jam works well, but berry jams are most common. Crepes are delicious with strawberry jam, blackberry, blueberry and more. You can also use other fruit jams like lemon or orange marmalade.
- Sweet whipped cream (called Chantilly in France)
- Shredded coconut
- Nutella – This hazelnut cocoa spread is one of the most popular crepe fillings in France. Nutella and almonds and Nutella and banana are also great together.
Savory Crepes
If you want to make savory crepes instead of sweet crepes, all you have to do is scramble some eggs and add some bacon or ham, cheese, green onions and olives or you could make ham and cheese or broccoli, chicken and cheese. The possible combinations of ingredients are endless!
- Ham
- Bacon
- Mushrooms
- Chicken
- Eggs
- Cheese (Most cheeses will work well but in France, savory crepes were served with Emmental, a savory Swiss type cheese.)
How do you store crepes?
This easy crepes recipe is best made at the time you are going to eat them. If you like, you can make the crepes and then freeze them between pieces of waxed paper for later.
Do not make the batter until you are ready to make the crepes (usually within 30 minutes). If you wait too long to cook the crepes after making the batter, the crepes will not turn out properly.
How To Make Crepes
When you cook the crepes, you do need to make sure that your pan is well oiled for the first homemade crepe but you may not have to add oil to your pan each time. Try a few and you will get the hang of how often you need to oil your pan.
Once you make the crepe batter, you pour a small amount into a skillet and rotate the skillet until a thin film of the batter covers the bottom. Cook until light brown and then turn the crepe with a spatula to cook the other side.
This really is a very easy crepes recipe! I’m sure you and your family will love it!
This quick and easy crepes recipe is from volume 1 of our cookbook:
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Looks the recipe will be perfect for my breakfast, so will try soon. And thanks for sharing 🙂
I made these tonight for my family and we loved them. I used strawberry sauce for the filling and chocolate chip ice cream on top. It was so delish!
My Grandmother used to make us crepes as an afternoon snack. My mother worked and we would frequently get off the bus at Grandma’s house. Grandma milked her own cows and had her own chickens so she always had fresh cream, milk and eggs. Grandma also decorated cakes for weddings, anniversaries and birthdays, so she always had leftover buttercream icing. My favorite crepes were filled with chocolate buttercream icing and a dollop of fresh whipping cream. Another favorite is fresh apples with a little cinnamon sugar and a dollop of fresh cream. Makes my mouth water just thinking about it!
My family favourite crepe recipe. It’s quick and easy to make. Thanks.
I’m a savory crepes person, myself. For savory crepes I’d cut the sugar to a tiny pinch, and leave out the vanilla. My favorite is cheese and chopped ham, with a mustard sauce — basically a white sauce heavily dosed with prepared mustard. I use Dijon mustard in this case. Your chicken/mushroom/broccoli, etc., suggestions are great, too!