Crepe Recipe with Filling Suggestions

This recipe makes tasty crepes that are perfect for breakfast, brunch or dessert. You can serve them with a filling of your choice that can be sweet or savoury and they won’t disappoint. 

If you’re in the mood for a sweet treat but only have basic ingredients at home then you must try this crepes recipe. The main ingredients are eggs, flour, milk and butter so if you have these simple ingredients at home then you can whip up a batch of these tasty crepes. 

This recipe makes crepes that are delicious and buttery with the best flavour. They’re thin and light with crispy edges so they also have the perfect texture. They are so easy to prepare and can be cooked in advanced and stored in the fridge for when you’re ready to serve.

What to Serve with Crepes?

Crepes are so versatile and you can serve them with many fillings. Fillings can be sweet or savoury so I have listed some great filling ideas below:

Sweet Fillings 

• Chocolate – you can enjoy these crepes with basic chocolate sauce or some chocolate chips for a simple dessert.
• Caramel sauce – crepes are delicious served with just caramel sauce.
• Biscoff and bananas – try some melted biscoff spread and chopped bananas. You can even crush some biscoff biscuits to top the crepes.
• Nutella and Bananas – hazelnut spread and chopped bananas go perfectly with crepes. You can also top this filling with some chopped hazelnuts.
• Bananas and peanut butter – this filling can be topped with chocolate sauce for a great dessert.
• Strawberries and cream – you can try chopped strawberries with whipped cream for a fruity fresh filling. You can drizzle this filling with melted chocolate.
• Blueberry compote and cream – serve with warm berry compote and some whipped cream or Greek yoghurt.
• Raspberry and cream – raspberries and whipped cream are perfect for a sweet tangy filling.
• Mixed berries – if you can’t decide what fruit to have then try some mixed berries and top with icing sugar.
• Lemon and sugar – these basic fillings are so simple but delicious.
• Pears and honey – serve with baked pears and some honey for a fruity treat.
• Apples and cinnamon – you can try sautéed apples with some cinnamon for a sweet spicy flavoured filling.

Savoury Fillings

• Ham and cheese – use some sliced ham and cheese such as cheddar or mozzarella.
• Mushrooms and spinach – sauté some mushrooms and spinach for this delicious filling.
• Caramelised onions and cheddar cheese – if you love onions then this filling is for you. The onions go perfectly with grated cheddar cheese. You can use any cheese that you prefer.
• Chicken and mushrooms – try some cooked chicken and sautéed mushrooms for a high protein filling.
• Mozzarella and tomatoes – try these caprese style crepes which are great for breakfast.
• Avocado and smoked salmon – this filling is ideal for breakfast.
• Bacon and cheese – grill some bacon and fill your crepes with the bacon and some grated cheddar cheese for a tasty filling.
• Spinach and feta – sauté some spinach and fill your crepes with the spinach and some crumbled feta cheese.
• Steak and mushroom – filling your crepes with cooked steak and mushrooms for a balanced meal. You can use any steak you prefer.

Ingredients for Crepes

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

• Butter – For these crepes, I use unsalted butter. If you use salted butter, you can omit the salt in the recipe.
• Flour – use plain flour also known as all-purpose flour.
• Salt – I use fine sea salt although you can use any salt.
• Sugar - use caster sugar or superfine sugar.
• Eggs – I use free range or organic eggs.
• Milk - I use semi skimmed milk for lighter crepes.
• Oil – use any unflavoured vegetable oil.

How to Make Crepes

1. Add the butter to a small microwaveable container and melt in the microwave at 10 second increments. Once melted, set the butter aside to cool.

2. To a large bowl, add the flour, salt and sugar then use a whisk to combine. Add in the eggs and whisk until smooth.

3. Once the mixture is smooth, continue to mix for another 1 - 2 minutes to ensure you work the gluten. This will increase elasticity and reduce the chances of the crepes tearing when you are turning them.

4. Mix in the melted butter then mix in the milk and combine well until you have a loose batter then set the bowl aside.

5. Place a non-stick pan that measures around 24cm/9 inch on a low - medium heat then lightly brush the pan with a little oil.

6. Once the pan has warmed up, lift the pan from the heat and pour in ¼ measuring cup of the batter into the pan. Working quickly, tilt and swirl the pan to spread the batter out before the it sets. 

7. Cook for around 1 - 2 minutes until the edges start to crisp then use a spatula and carefully flip the crepe. Cook on the other side for another 1 minute then lift the crepe out the pan and transfer to a plate.

8. Repeat the process to use up all the batter which should make around 10 crepes. As you make each crepe, you can stack them on the plate. Also keep an eye on the temperature. If the crepes are browning too quickly then slightly reduce the heat.

Once all the crepes are cooked, serve with your favourite filling and enjoy.

Recipe Tips

• For this crepe recipe, I use semi skimmed milk but you can use whole milk and add a little water to total 300ml.
• The pan I use is 24cm. You can use a pan that is close to this size. If you use a smaller pan then pour less batter into the pan when cooking. 
• Ensure the pan is good quality and completely non-stick.
• You will also need a measuring cup that measure ¼ cup. 

Nutrition

Nutrition based on 1 crepe - Calories: 108kcal | Fat: 6.0g | Saturates: 1.9g | Carbs: 10.3g | Sugar: 2.9g | Fibre: 0.4g | Protein: 3.3g | Salt: 0.14g.

Storage

Wrap the cooked crepes in clingfilm and refrigerate for up to 3 days. Ensure you cool them down first.

You can also store them in the freezer for up to 2 months. If freezing place each crepe between parchment paper to avoid them sticking together.

Reheat the crepes in a non-stick pan over a medium heat for 35 seconds per side.

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