Description
These crepes are incredibly thin, buttery, and tender, making them the best crepes you’ll ever have. They feature a versatile batter that can be sweet or savory, with optional cream cheese filling and fresh strawberry topping that adds a delicious burst of flavor. Perfect for breakfast, brunch, or a delightful dessert, these crepes pair wonderfully with various fillings like Nutella, mixed berries, cinnamon sugar, or simply lemon and sugar.
Ingredients
Scale
Crepe Batter
- 2 cups whole milk (do not use low fat milk)
- 4 large eggs
- 3 tablespoons sugar
- 1 tablespoon vanilla extract
- 1 and 1/2 cups all-purpose flour (spooned and leveled)
- 3/4 teaspoon kosher salt
- 1/4 cup butter, melted (for the batter)
- 1/2 cup butter (for cooking the crepes)
Cream Cheese Filling (Optional)
- 8 ounces cream cheese (1 block, softened)
- 1/2 cup powdered sugar
- 2 tablespoons whole milk (adjust to taste)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Fresh Strawberry Topping
- 1 and 1/2 pounds strawberries (washed, hulled, sliced or quartered)
- 1/4 cup granulated sugar
- 2 tablespoons strawberry jam
Optional Toppings and Fillings
- Fresh lemon juice with granulated or powdered sugar
- Nutella
- Mixed berries (raspberries, blueberries, blackberries)
- Cinnamon sugar (2-3 teaspoons cinnamon mixed with 1/3 cup sugar)
- Whipped cream
Instructions
- Prep the Strawberries: Wash, hull, and slice or quarter the strawberries as preferred. Combine in a serving bowl with 1/4 cup granulated sugar and 2 tablespoons strawberry jam. Stir and let macerate for about 20 minutes to enhance sweetness and softness.
- Make the Cream Cheese Filling: In a large bowl or stand mixer, beat 8 ounces softened cream cheese for 1 minute until smooth. Add 1/2 cup powdered sugar, 2 tablespoons whole milk, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Beat until fully combined and lump-free. Transfer to a serving bowl.
- Prepare the Crepe Batter: Add 2 cups whole milk and 4 large eggs to a blender. Incorporate 3 tablespoons sugar and 1 tablespoon vanilla extract. If no blender, whisk in a bowl with a hand mixer.
- Add Dry Ingredients: Spoon and level 1 and 1/2 cups flour and 3/4 teaspoon kosher salt into the blender. Blend lightly to start mixing.
- Incorporate Melted Butter: Melt 1/4 cup butter and with the blender running on low, slowly add the melted butter through the center spout. Scrape down sides to ensure all flour is incorporated, producing a smooth batter.
- Heat Cooking Pan: Place an 8-inch pan on the stovetop over medium heat and allow to heat for 60-90 seconds until nicely hot.
- Prepare Pan with Butter: Add about 2 teaspoons butter to the hot pan, swirling to coat the bottom and sides evenly to prevent sticking.
- Pour Batter: Using a 1/4 cup measuring cup (about 3-4 tablespoons of batter), pour batter quickly into the center of the pan.
- Spread Batter: Immediately lift and swirl the pan in circles to evenly spread the batter into a thin, uniform layer. Quickly patch any holes with a tiny amount of batter.
- Cook First Side: Allow to cook for about 60 seconds until the top looks dry and matte and the bottom just begins to turn golden.
- Flip the Crepe: Using a spatula or chopsticks, carefully lift an edge and flip the crepe. It should be flexible, not stiff or hard.
- Cook Second Side: Cook for 10-20 seconds more until set but not browned or crisp.
- Transfer and Stack: Remove crepe to a plate using a spatula or by flipping the pan. Stack crepes as they are cooked.
- Adjust Heat if Needed: If bubbles form and pop quickly on the crepe surface, reduce heat slightly to avoid burning.
- Continue Cooking: Repeat with remaining batter. Optionally, use a second pan to speed up cooking.
- Serve Immediately: Best eaten hot and fresh. See below for storage tips.
- Strawberry Cream Cheese Crepes: Spoon cream cheese filling onto the center of a crepe, add strawberry topping, and roll like a burrito or fold quarters. Optional whipped cream on top.
- Strawberry Nutella Crepes: Spread Nutella on crepe, add strawberries, roll or fold, and top with whipped cream if desired.
- Lemon Sugar Crepes: Sprinkle granulated sugar over crepe, squeeze fresh lemon juice on top, fold or roll, and garnish with lemon zest if desired.
- Mixed Berry Cream Cheese Crepes: Add cream cheese filling and mixed berries, roll or fold, top with whipped cream.
- Cinnamon Sugar Crepes: Brush crepe with melted butter, sprinkle cinnamon sugar mixture, roll or fold, and top with whipped cream.
- Storage of Crepes: Stack cooked crepes on a plate and cover tightly with plastic wrap. Refrigerate up to 3 days without separating with parchment paper.
- Storage of Batter: Batter can be made ahead and stored covered in the refrigerator for 2-3 days. Stir well before cooking. If batter thickens, thin with milk 1 tablespoon at a time.
Notes
- For savory crepes, omit sugar and vanilla in the batter.
- Make sure to spoon and level the flour for accurate measurement to ensure perfect texture.
- Butter is essential both in the batter and for cooking to achieve tender, non-stick crepes.
- Flipping crepes requires practice; don’t be discouraged if you don’t get it perfect the first few times.
- Use whole milk for best flavor and texture; low-fat milk affects texture negatively.
- Adjust heat during cooking to prevent bubbles or burning.
- Batter left in the fridge may thicken; add milk to adjust consistency before cooking.
