How to make crepes
Sweet crepes are a luxurious way to start your morning and treat someone special in your life.
The French are well known for their decadent pastries, and crepes are no exception. This crepe recipe makes it easy for beginners or experienced cooks to whip up a batch of homemade crepes, and fill them with an array of delicious spreads.
As a somewhat seasoned baker, I’ve tried several crepe recipes and this one is literally fool-proof. Don’t stress if the first two or three crepes come out imperfect as the pan heats up and you find your groove – that just means there’s something to nosh on while you continue pouring and flipping!
The fillings are where you’ll really have fun – choose from chocolate hazelnut (think Nutella), raspberry or apple cinnamon and top them with a dollop of coconut cream (I like So Delicious coconut cream, it comes in a frozen tub ready to go – no whipping needed!).
- 6 eggs
- 1 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 cup flour
- 2 cups coconut milk
- Coconut oil, for frying
- Raspberry jam
- Chocolate hazelnut spread
- Apple pie filling, finely chopped
- Chocolate shavings
- Whipped coconut cream
- Fresh strawberries
- Powdered sugar and cinnamon
Beat eggs, and add salt, sugar and flour. Mix vigorously until batter is smooth with no lumps.
Slowly add in half the milk, stir, and then whisk in remaining milk.
Brush a skillet or frying pan with coconut oil, and heat to medium low flame.
Pour 1/2 cup of crepe batter in and immediately tilt the pan to create an even circle of batter.
Cook for approximately one minute, or until sides just begin to curl up.
Flip, and cook for another 30 seconds.
Pile crepes onto a plate until ready to fill. Spread a thin layer of filling and then roll up tightly.
Garnish with a dusting of powdered sugar and cinnamon, a dollop of cream, chocolate curls, and/or fresh berries.
Related Topics: Breakfast