Breakfast
Photo: Rachel Mayo
Sweet or Savory Crepes
Honestly, this recipe is selfish. I could make—and eat—crepes for every meal. They’re so versatile and once you get the hang of them, SUPER fun. Have them your way! Pack them with veggies and protein or cover them in chocolate. It’s your world!
15 mins
SERVES 3-4
INGREDIENTS
1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
2 tablespoons unsalted butter, melted
Pinch of salt
1 tablespoon granulated sugar (for sweet crepes only)
1 teaspoon vanilla extract (for sweet crepes only)
Neutral oil, for cooking
Whatever fillings you like! Sliced fruits, veggies, cheese, chocolate spread, or favorite jams all make great options.
DIRECTIONS
Bring a skillet to medium heat.
In a mixing bowl, add all the ingredients except for the flour. Mix until blended.
Slowly add the flour while stirring. The consistency of your crepe is up to you! A thicker batter will make a more filling crepe, but traditionally crepes should be quite thin.
Lightly oil the hot skillet.
Pour the batter into the skillet until it is almost at the edges. Then, immediately pick up your skillet and swirl the batter around to make it evenly coat the bottom.
Once the crepe is browned on one side, use a spatula to flip.
Brown the other side and remove from the pan. If you’re adding fillings, add them now before you fold your crepes in half.
Note: If your crepes start to stick after you’ve made a few, add a little more oil or butter to your pan.
COOKING TOGETHER
KIDS’ SOUS-CHEF DUTIES
Measuring, mixing, flipping, and filling their own crepes is all on the table. As always, check your stress level and proceed accordingly. (Preschoolers wielding spatulas? It’s your kitchen.)
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Lunch
Dinner
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- Ricotta Gnocchi
- Potsticker Party
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Side
- Loaded Japanese Sweet Potatoes
- Broccoli Bites
- Tuscan Roasted Carrots
- Cilantro Lime Slaw
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