CBM’s Favorite Crepes: Delicious and Quick

Crepes are a delicious thin “pancake-like” food. One thing that I love about crepes is how versatile they are- they can be filled with savory or sweet fillings, and eaten for breakfast, lunch, or dinner.

Our daughter Calleigh, whom we affectionately call “CBM”, absolutely LOVES to eat crepes for breakfast. She likes to slather her crepes with Nutella, while I like to add strawberries and bananas to mine.

It took a few weeks for me to perfect this recipe, and it was certainly worth the wait! Have fun with the process-and let me know what fillings you add to yours!

Ingredients

• 1 cup milk
• 1 large beaten egg
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract
• 1/3 cup water
• 1/4 teaspoon salt
• Fillings of your choice (we use Nutella, strawberries, bananas)

1. In a medium sized bowl, whisk together all ingredients until a smooth batter forms.
2. Using a ladle, portion out batter into a nonstick crepe pan (the link for my favorite crepe pan is included on the “Shop” page of my site) or small skillet that has been brushed with butter. If using a skillet to cook the crepe, rotate the skillet and swirl batter until it covers the entire bottom of pan.
3. Cook until lightly brown or spotted brown on the underside. Turn and cook second side until light brown. (If using a crepe maker, follow the cooking instructions included with the crepe maker).
4. Remove crepes and place on a plate. Place two tablespoons filling on each crepe, fold the sides in first and then the bottom, rolling away from yourself, as if you are rolling a burrito.

Enjoy!

Print Recipe

CBM’s Favorite Crepes

Delicious thin "pancake-like" food.

Course: Breakfast

Equipment

• Nonstick crepe pan

Ingredients

• 1 cup milk
• 1 large beaten egg
• 1 cup all-purpose flour
• ¼ cup sugar
• 1 teaspoon pure vanilla extract
• ⅓ cup water
• ¼ teaspoon salt

Instructions

• In a medium sized bowl, whisk together all ingredients until a smooth batter forms.
• Using a ladle, portion out batter into a nonstick crepe pan (the link for my favorite crepe pan is included on the “Shop” page of my site) or small skillet that has been brushed with butter. If using a skillet to cook the crepe, rotate the skillet and swirl batter until it covers the entire bottom of pan.
• Cook until lightly brown or spotted brown on the underside. Turn and cook second side until light brown. (If using a crepe maker, follow the cooking instructions included with the crepe maker).
• Remove crepes and place on a plate. Place two tablespoons filling on each crepe, fold the sides in first and then the bottom, rolling away from yourself, as if you are rolling a burrito.
• Bon appetit!

Notes

Fillings of your choice (we use Nutella, strawberries, bananas)