Crepes are a type of very thin pancake. This recipe is a favourite family recipe that has been proven for many years without fail. It’s super yummy.
Our kids loved crepes so much that I had to set a limit on how often they were allowed to ask for it. I knew the recipe by heart and could make them in my sleep – I think. Now that we are empty-nesters, I do not make crepes very often.
The other day I decided to make crapes and was shocked that I forgot the recipe! Thankfully our son, to whom I sent a text message for help, still remembered every detail. I had taught him to make them a long time ago, and he is good at it. I knew I had to write our family recipe down right away so I have a place to look it up. You see, it turns out I blog for myself ;).
My pancake pan is a very special one. It is stainless-steel, instead of teflon coated. The bottom also is much thicker than most pans, resulting in even heat distribution. We have had this pancake pan for about 15 years with heavy use, still going strong. It is an AMC cookware pan, the Mercedes of cookware. We got our griddle on Ebay, and would always do it again. If your family is into pancakes and similar foods, this is the pan to go with. Here is one just like my Ebay Griddle (no, I am not the seller or anything, just sharing what pan I use).
Crepe pancakes make a great breakfast, lunch, or dinner. Not too bad as a snack or dessert either. My recipe makes enough crepes for a meal for 4. The batter can also be stored covered in the fridge for a day, and no one will complain about having crepes two days in a row. Yummy!
My favorite way to eat crapes is with homemade apple jam and maple syrup, its a real treat!
- 6 eggs (preferably farm fresh)
- 1 liter (4.2 US cups) milk
- 500 g flour (4 US cups) (I use organic unbleached all purpose wheat)
- 90 g (0.4 US cups) melted butter
- 100 ml (0.42 US cups) boiled water
- Pinch of salt
- Beat the eggs until they are smooth,
- Add the milk and salt and mix well
- Add the flour and mix well with a mixer or blender
- Add the boiled water and mix well
- Melt the butter and add it in, give it a final mix
- Preheat a good pancake pan on medium high heat
- Add about a cup of batter at a time, spreading it evenly in the pan
- Fry till golden brown, turn and fry till golden brown from the other side
- Serve with apple sauce, maple syrup, sweetened condensed milk, berries and whipped cream, or whatever your favourite pancake topping is.
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Anna this recipe looks great. I love crepes but have never had much luck making them so I’m really looking forward to trying this recipe out.
Thanks for sharing.
Hope you like them. Even my teenager was making this easily, so it should work fine for you.
Thanks for sharing your recipe. I love these. I use real butter and homemade freezer strawberry preserves on mine. Yummy!
That sounds really yummy!
We love crepes around here too! Your’s are perfect, mine are usually a little too thin or too thick. We still eat them though. (And I frequently go to my own blog for my recipes, I’m glad I’m not the only one!) Thanks for sharing on the Homestead Blog Hop!
That is what blogs are for, to store our own recipes ;). Crepes do not have to be perfect to be tasty.