***I decided to update the pictures for this post as I made crepes just last week and thought it would be a great photo-op. I made these crepes for my family on a Monday night. I had sweet and savoury options for fillings such as homemade strawberry sauce, whipped cream, heirloom tomatoes, cheese, ham and egg. They were delicious.***
I’ve been feeling under the weather for the last couple days and on Friday night my wonderful hubby made us some crepes. This is my favourite crepe recipe that I found at Chef in Training. I followed the recipe exactly except that I added 1/2 teaspoon of vanilla. I was inspired by my favourite thing to order from De Dutch. I order the classic Pannekoek. I get ham baked in with 2 poached eggs, cheddar cheese and tomatoes. I used these same fillings for my delicious crepe for dinner. What I love about crepes is that they are so versatile. You can have them for dinner and then an hour later you can eat one for dessert. I also love that crepes remind me of Paris, the place I dream about visiting. I can’t wait until the day I can have a crepe on a small French street.
In case you are stuck here are some ideas for fillings:
- Strawberries (or any kind of fruit ) with nutella or peanut butter
- butter, lemon juice and sugar
- brown sugar and cinnamon and butter
- ham, cheese and egg
- and anything else you can think of
A classic recipe for breakfast, brunch, lunch, dinner or dessert. So many options, so much fun.
- 2 cups flour
- 4 eggs
- 1 cup milk
- 1 cup water
- 1/2 tsp salt
- 4 tbsp melted butter
- 4 tsp sugar
- 1/2 tsp vanilla
I used my blender to combine flour, eggs, milk, water. Once combined add salt, butter, sugar and vanilla.
Heat a large skillet on medium heat. Spray skillet with non-stick spray or some butter.
Pour batter into the skillet and swirl around the skillet until a thin layer covers all of the skillet.
Once some bubbles form on the crepe and flip over with your finger tips or a spatula.