Good morning everyone, welcome back to another post! Today we are going to be going over how to make a quick and easy crepe recipe that anyone can make! Seriously, these are so easy!
There is something truly decadent about crepes. You can fill them with all sorts of different things- cheeses, marmalade, and fruit spreads of all kinds. You can potentially fill them with anything you can think of and they will still be super tasty. Crepes are literally my go-to breakfast recipe for birthdays or family get-togethers to make the occasion extra special. The best part about this entire post is that crepes really aren’t hard. The recipe I am bringing to you today is so simple it is almost stupid and I love that. You literally throw all the ingredients into a blender or food processor and then chill the mixture in the fridge. THAT’S IT. One thing about crepes that is kind of tricky is that you do have to disperse the batter quickly to get that nice thin crepe. No one wants a thick crepe am I right? You might as well just call it a pancake. I honestly do not even like traditional pancakes unless they are spot on. I enjoyed these lemon poppyseed pancakes with a lemon anglaise a couple of weekends ago at the local Snooze and I have to tell you that Charles and I were fighting over the last bites. It was definitely not the healthiest option but completely worth those extra calories.
BTW if you want that extra smooth batter that takes your crepe or any baking component really to the NEXT level you have to check out this sieve I found online. It is professional-grade and a little pricier but so totally worth it. Anything you pour through immediately becomes perfectly silky smooth and I am in love. I will link it right here if anyone is interested! It was my secret weapon when making this crepe recipe. I did not want any chunks of flour in my crepe, you hear me?
Now let’s get right into this recipe!
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Quick and Easy Crepe Recipe
- 3/4 Cup Milk I used almond milk and it worked just fine as well
- 3/4 Cup cold water
- 3 Egg yolks
- 1 Tbsp. Granulated Sugar
- 3 Tbsp. Orange Liquor you may also use rum or cognac
- 1 1/2 Cup AP Flour
- 5 Tbsp. Butter melted
- Powder sugar for dusting
- Your choice of filling
- Throw all ingredients in a blender ending with the dry ingredients and blend on high for a minute. Strain through a fine sieve and refrigerate for at least two hours to thicken the mixture.
- Heat a large sautee pan on medium heat and make sure to spray the pan to make sure your batter does not stick. Pour 1 cup of batter into hot skillet and immediately swirl pan to disperse batter to make a nice thin crepe. Repeat until all batter is gone! I like to make a big batch and then freeze them with pieces of wax paper between so they do not stick together. Serve with a dusting of powder sugar or jam. They should keep in the freezer for at least a month. Make sure they are well sealed to prevent freezer burn. Enjoy!