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Thursday, 11 April 2013

Savory or Sweet Crepes

These are a favorite with our family and friends.  They're easy to make and have ready to go when guests arrive, or whip together for a family dinner with whatever fillings you have available (some ideas are below). 

Savory Crepes

Makes 12 crepes (10" crepes)
In food processor, blender or w/ a stick blender, Blend the following:
2 large eggs
1 cup milk (lactose-free works great)
1/3 cup water
1 cup cornstarch (or brown rice flour, but it has a stronger flavor)
¼ tsp baking soda (or xanthan gum, if you use brown rice flour)
¼ tsp. salt
1 tsp. cinnamon (optional, but I love it even for savory crepes)
Add and blend in:
2 Tbsp. melted butter
I like to blend the batter in a 4 cup measuring cup, so I can just pour it right on.

Heat non-stick crepe pan on med-high.
Butter lightly only for the first crepe (*see note below), and pour approx. 1/8 - ¼ cup batter onto pan, quickly pick up and rotate pan around so the batter spreads out thinly.
Cook until batter appears dry, then flip crepe. Cook briefly on the other side. Each side should be lightly browned. They cook up quickly, so keep a close eye on things!
Put on plate, then repeat. You can stack the crepes directly on top of each other.
*Note: After cooking the first crepe, you won’t need to butter the pan. I find that the first crepe sticks if you haven’t buttered your pan, but after that it’s not needed. (the first crepe also won’t be as pretty as the rest!)
The first crepe (on buttered pan) always ends up looking like the one on the left here. Make sure you still butter for the first crepe, otherwise you'll find they'll stick to the pan.
Just stack crepes directly on top of each other. This stack here as 12 crepes! They're so thin you'll hardly believe you've ended up with that many.
Prepare toppings before or after making crepes.
Leftover crepes can be covered with plastic wrap and stored in the refrigerator.  If you have trouble separating them, warm them up slightly in the microwave and they should come apart easily!

You can modify this recipe - replace a bit of cornstarch with cocoa powder for chocolate crepes.  Or, you can add a few (fresh or dried) herbs to the batter for herbed crepes.

A couple recipes I put up with suggested crepe fillings are:
lunchtime crepes 
fresh berry & nutella crepes

A few other suggestions for savory fillings are: meats, cheese, fried eggs/omelets, veggies.
A few other suggestions for sweet fillings are: fruit, syrup, whipped cream, nutella, yogurt, lemon juice, powdered sugar.



  1. Hi. I made these crepes and they are delicious! I even used them as wraps. They don't break and have a great consistency. What are the nutritional facts?

    1. Great, i'm so glad you enjoy them. If you used cornstarch & 2% milk, then they're approximately 80 calories & 4.5g fat per crepe.