Easy Homemade Crepes for Dessert or Main Dish
Simple Ways to Cook and Serve This Tasty Delicacy
What a great day to become a crepe maker! Once the simple batter is made, a cook's imagination can run wild with fillings and toppings.
Cookware Needed to Make Homemade Crepe Recipes
There are a variety of items to use as a crepe pan. Many cooks prefer an electric non-stick skillet since it can be lifted and rotated to spread out the batter without losing heat when it is first poured into the pan.
Other possible cookware is a non-stick pancake pan, or a regular skillet. These may not make it as easy to make spread out the batter, and may require slightly thinner batter (add a few more spoons of liquid) to make the delightfully thin crepes so many people love.
Also, a very large spatula is helpful.
Basic Ingredients for Making Dough as Good as Restaurant Crepes
Dry Ingredients:
- 1 cup flour
- 1/4 teaspoon baking soda
Wet Ingredients:
- 1 1/4 cup milk (whole, low-fat, or powdered)
- 3 eggs
- 3/4 stick of butter or equal amount (3/8 of a cup) Smart Balance for cooking or vegetable oil. An easy way to measure the oil substitute is to use 1/4 cup, then half of that amount again.
Directions for Making Homemade Crepes of Many Kinds
- Start heating electric skillet to 350 degrees.
- Mix dry ingredients well.
- Add wet ingredients.
- If using butter, melt it in microwave first.
- Mix – a wire whisk works well.
- Pick up skillet and rotate circularly till batter spreads out to cover bottom of pan.
- Cook (similar to pancakes) till beginning to brown on bottom and starting to be dry on top. Then flip. When it is beginning to brown on the other side, crepe is done.
- If it cooks too long it won't fold or roll up, although someone will always want that one due to the chip-like quality.
- Place cooked ones in warm place covered with towel till time to eat.
- To fix several at a time, have several crepe pans cooking at the same time.
Although this recipe never makes enough, it usually serves about 8 to10 crepes, depending on size.
Variations on Crepes for Breakfast or Main Dishes
There is an endless choice of fillings for crepes. They can be used as a main dish or as a dessert. Several fillings can be laid out and diners may fill them as they come off the stove. They can range from everyday to elegant. Have fun deciding on a choice of fillings.
- Cottage cheese (sometimes called a cheese blintz)
- Fruit, fresh, canned or frozen
- Yogurt of many kinds
- Jelly, preserves, jam, conserve, or any other kind of fruit sauce
- Cheese, sliced or any other cheese in the fridge (melts slightly when crepes are served hot, yum)
- Peanut butter and jelly (or Nutella, almond butter or similar spread)
- Eggs, scrambled with onions and bell or other peppers, or other veggies and spices
- Creamed mushrooms, with or without meat or other veggies added
- Any meat, new or leftover with sauce made with sour cream, creamed ham, taco meat, etc.
- Anything you would put in a wrap
Topping Ideas for Easy Homemade Crepes
Toppings can be poured or placed over a rolled or folded crepe which already has a filling from above list or using other ideas. Feel free to garnish with a cherry, mint, fresh parsley, etc.
- Whipped Creme or other similar product
- Syrup, maple, or other kind (fruit syrups are even healthy and delicious)
- Sour Cream
- Cream cheese (some come in flavors)
- Ice Cream
- Honey
- Yogurt of many kinds
- Grated cheese, blue cheese, etc.
- Fruit, fresh, canned, or frozen
- Chocolate or caramel topping
- Homemade pudding or store-bought
Family members will rush to the table when they hear crepes are on the menu. Choose the cookware to be used, gather the ingredients, then enjoy going by the directions to make the best crepes ever for breakfast or any meal. Try these fillings and toppings, and more ideas will begin to come. Enjoy the elegance of crepes at the family table!
Crepes Filled with Fruit
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