What could go better with a morning latte than some crepes? I was inspired to make my own after eating the delicious crepes at Capriccio Cafe in Destin and seeing all the amazing sweet and savory options. The crepe filling options are almost unlimited. All you need is a basic crepe recipe. Oh, and a crepe pan is really helpful.
Basic Crepe Recipe
Equipment
- Non-stick crepe pan
- Electric whisk or mixer
Ingredients
- 1 cup All-Purpose Flour I prefer King Arthur
- 1 tbsp Sugar Optional, for sweet crepes
- ¼ tsp Sea Salt
- 2 Eggs
- ½ cup Milk
- ½ cup Water
- 3 tbsp Unsalted Butter, melted
Instructions
- In a small bowl or 4 Cup Pyrex measuring cup, beat eggs and stir in milk and water.
- Add dry ingredients of flour, salt and sugar and blend with an electric whisk or mixer
- Add melted butter and mix thoroughly. The batter should have a very liquid consistency. Make sure there are no lumps.
- Lightly spray a non-stick crepe pan with cooking spray and allow to heat up over medium. Holding the crepe pan in one hand, use a ¼ cup measuring cup to ladle ¼ cup of batter onto the crepe pan. Turn the crepe pan at an angle in all directions so the batter coats the entire bottom of the pan evenly. Cook the crepe for 2 minutes. The edges will become dry and start to curl.
- Flip the crepe over and cook for another 1 minute. Remove to a plate.
Crepe Fillings
My go to sweet crepe recipes are Strawberry Basil or Banana Nutella. Of course, there are as many options as you can dream up. I ran across the strawberry crepes on the Taste of Home website a wile back. Don’t let the basil put you off if you’re thinking about one of these but not sure about it. They’re amazing.
Strawberry Basil Crepes
Ingredients
- 6 Crepes See Basic Crepe Recipe
- 2 cups Strawberries, sliced
- 8 oz Mascarpone Cheese I package
- 2 tbsp Confectioners Sugar
- ½ tsp Lemon Zest
- 1 tsp Fresh Lemon Juice
- 4 to 6 Fresh Basil Leaves, finely chopped
Instructions
- Scoop Mascarpone into a medium bowl. Add confectioners' sugar, lemon zest, lemon juice and chopped basil and stir or whisk until creamy and smooth.
- Reserve about 1/2 cup of strawberries for a garnish. Add to a small bowl, with a tablespoon of sugar and squeeze whatever lemon juice you have on them.
- Fold in the strawberries to coat with the cream cheese mix.
- Spread filling in the middle of crepes and roll up.
- Top with reserved strawberries. For an extra flair add some whipped cream or chocolate syrup. Or just eat them as is.
The Banana Nutella crepe is pretty self explanatory so I don’t really feel like I need to actually write up a recipe. Add a generous scoop of Nutella to the crepe, top with sliced bananas and roll and serve topped with whipped creme, more bananas and some chocolate syrup. Chocolate syrup is pretty awesome on just about anything!
Also, try fresh peaces and crème fraîche with some thyme and reduced balsamic vinegar.