When hubby and I were newly married, one of the first recipes I wanted to conquer was his mom’s basic dessert crepes, which he loved growing up and which he frequently requested whenever we had a lazy Saturday with time to make an extra special breakfast. Made with a crepe maker rather than in a pan, I was totally intimidated…but after a teaching session with my mother-in-law (and a few flops on my own), I eventually got the hang of it. We usually make them with assorted fruit fillings, but chocolate mousse or vanilla creme are other great dessert options…or, you can go the savory route and fill them with eggs, cheese, bacon, ham, bell pepper…whatever your heart desires. You don’t need to serve crepes for breakfast only, either – one of my favorites for lunch is a turkey and smoked gouda crepe. Let your imagination run wild!
Recipe adapted from my mother-in-law.
- 8 eggs
- 1 cup milk
- 1 cup water
- 1 tsp salt
- 4 Tbsp butter, melted
- 4 tsp sugar
- 2 tsp vanilla extract
- 2 cups flour
- Sweet or savory fillings and garnishes
In a large bowl, beat together all of the ingredients except the flour on medium speed.
Gradually add in the flour, beating until well-combined.
If lumps are present (they usually are), pour the batter through a fine mesh sieve. Then, pour the batter into a shallow dish. Once the crepe maker has heated up, turn it over and place it face-down in the plate of batter for 3-4 seconds. Remove it from the batter and quickly flip it back over, letting the crepe cook on the surface for a minute or so. (Note: The first couple don’t usually come out so well, and that’s okay – just scrape them off and keep going. After the first few, the crepes will start to come off more easily.)
Repeat until you have used up all the batter and you have a good stack of crepes. I usually get 25-30.
Spread the inside of each crepe with a bit of the desired filling, and then roll them up. I used caramelized apples in these.
Top with the desired toppings. For these apple dessert crepes, I drizzled a bit chocolate over the tops and served them with whipped cream.