Classic Crepe Recipe
Serving Size: Makes 4 or 5 crepes, 7” – 8”
Table of Contents for this Crepe Recipe
Easy Crepe Recipe Overview
Light and delicious, surprisingly, these delicious crepes can be make quickly for a late morning breakfast or brunch. I remember making crepes while at LeCordon Bleu, using batter from high quality pastry flour and perfecting the technique. It wasn’t until recently that my health focus had me exploring alternatives. This recipe is now a favorite when I feel the need and want to up my crepe game. It uses all purpose flour and creative ways to provide flavor. You can also enjoy this crepe recipe with a classic blueberry sauce for pancake topping as you would with a pancake crepe.
These easy all purpose flour classic crepes are sweetened with orange liqueur if you have it, but orange juice can be used, orange zest, or other things you can imagine. You can also sweeten these classic crepes with your favorite no-calorie sweetener. I grow stevia in my herb garden, and use freshly chopped leaves, which I think is one of my new favorite uses. The season is coming to an end this year for new leaves, so I will dry what I have left and use those up. No unusual ingredients like xanthan gum, tapioca flour, or gluten free flour are needed in this recipe.
Kitchen Tools For This Crepe Recipe:
Easy Crepe Recipe Ingredients & Shopping List
1 Cup of whole milk or alternative
1 Tablespoon butter or buttery spread, melted
2 Tablespoons orange-flavored liqueur, orange juice, or sweetener
1 Cup all purpose flour
1/2 Teaspoon kosher salt
How to Cook Crepes Recipe Instructions
To prepare this crepe recipe start by beating the eggs in a medium-sized mixing bowl. Add whole milk, orange juice (or sweetener), and melted butter. Stir well to incorporate all into a crepe batter.
Add the all purpose flour and salt. Whisk until thoroughly mixed and blend the crepe recipe batter until smooth.
Heat a lightly greased, nonstick skillet over medium heat. Pour 1/4 cup of crepe recipe batter into skillet and swirl to evenly distribute batter into a circle. Cook about 30 seconds per side until the crepe begins to brown.
Flip with a spatula and cook on the other side for 30 seconds until the crepe begins to brown. Remove the finished crepe and keep warm in the oven until served.
Repeat until the crepe batter to make some classic pancakes
Store crepes in the fridge in an airtight container (gallon ziplock bags work great!)
What milk can I use in the crepe batter? You can use any regular cow milk. To make this dairy free crepe recipe, you can substitute the whole milk with an alternative milk such as: soy milk, coconut milk, almond milk or oatmeal milk. If you would like to have a sweet crepe recipe, you can use use sweetened milk instead of regular milk for your crepe recipe.
Use a vegan buttery spread to make the crepe batter dairy free.
Crepe serving suggestions. I enjoy serving these crepes in a variety of ways. Traditionally, crepes are served with powdered sugar and a bit of lemon juice. You can use swerve sweetener, confectioners as a substitute for the powdered sugar. You can also have an amazing berry topping for a healthy, sophisticated crepe experience.
Other favorite fillings for breakfast are yogurt, fruit, a little jam or honey, or nut, sunflower or peanut butter. Try any of these for a crepe recipe you won’t want to miss.