One of the effects of the pandemic is that we are all cooking more at home. I am no exception. Our favorite breakfast restaurant makes the most delicious fruit crepes, and sometimes The Carnivore just starts to crave them. I realized I really needed to figure out how to make them myself!
Ingredients needed for crepes
A crepe is basically a very thin type of pancake, so it should come as no surprise that the ingredient list is almost the same, only with different proportions:
How to make crepes
They sound fancy and super tricky but they honestly are easier than you think! What I think is the most important is getting the batter really well mixed. I tried just whisking but felt like I was going to be whisking for hours to get the batter really smooth. So I turned to my immersion blender, which made short work of the job. A regular blender would also be a great solution, or even a hand mixer.
Just get that batter smooth, with no lumps of flour.
Then, pour about ¼ cup of batter into your hot pan. There are specialized “crepe pans” out there but I used a normal skillet and had no problems. Just make sure you have a good non-stick surface and you’ll be fine.
Cook the crepe for 1-2 minutes and then flip and cook for another minute. Keep a close eye on the edges of the batter. I cook for crispy edges, because that is what we like the best. If you want completely soft crepes, reduce the cooking time.
Maybe it is because I am getting those edges crisp, but I have absolutely no difficulty flipping the crepes (see video). I’ve seen advice stating that a special “wide” spatula is needed as well as a crepe pan. I have neither and we love the results!
How to fill the fruit crepes
Ah, this is the fun part. These are fruit crepes so of course I fill with fruit. We love a mix of berries and bananas, but of course this is your choice. Just make a line of fruit in the middle of the crepe and then roll it up.
For that extra touch, make some berry sauce and spoon some over the top of the crepes. Finish with a dusting of powdered sugar.
You will have a plate that will rival any restaurant!
The filling for crepes is limited only by your imagination. Here are a few ideas for you:
- Nutella or peanut butter with bananas
- Mascarpone cheese and fruit
- Whipped cream – can be used inside or on top of the crepes
- Sweeten ricotta cheese with a little powdered sugar to use as a filling
What to do with leftovers
This recipe makes about 8-10 crepes. Which is far too much for 2 people! I have cooked up the entire recipe to try to serve the leftover crepes the following day but was disappointed with the results. The texture of those cooked-then-reheated crepes left much to be desired.
So now I save the extra batter. Cover and refrigerate, then cook the next day. The crepes are still delicious, and you can believe, I NEVER hear complaints when I serve crepes for breakfast two mornings in a row. 😃
I hope you give these fruit crepes a try for a wonderful breakfast or brunch!
- 4 eggs lightly beaten
- 1 1/3 cup milk
- 2 Tablespoons butter melted
- 1 cup flour all purpose
- 2 Tablespoons sugar
- Dash salt
- In a large bowl, whisk together all ingredients until smooth. (I use an immersion blender to get it very smooth)
- Heat a skillet over medium heat. Add a small amount of butter or oil to grease. Spoon about ¼ cup of batter into the hot pan, and immediately tilt the pan to evenly spread the batter.
- Cook over medium heat, 1 to 2 minutes per side, or until golden brown.
- Fill with cut up fruit, roll up and top with fruit sauce and powdered sugar, as desired.
Nutrition values are estimates only, using online calculators. Please verify using your own data.