Thursday, May 30, 2013

Fun with Crepes

Although she gave me the recipe months ago, I just now learned how to make Brittany's crepes.  Something about them scared me, and I felt awful for not trying them before now (especially considering how much I love crepes).  Basically, she marched over here and made me learn how to make them, then laughed as I hogged the fun of cooking/flipping them.  It wasn't super quick, but it was a whole lot of fun!  Plus you can always make them ahead - they keep very well in the refrigerator.  Here's how the Gluten-Free Goddess makes 'em:

Basic Dessert Crepes


- 4 eggs
- 2 and 1/4 cup milk
- 2 cups flour (ours was gluten free!)
- 1/4 cup butter (melted)
- 1 t. salt
- cooking spray for the pan
- toppings:  whatever you choose!  We tried jam/chocolate chips, bananas foster (bananas, brown sugar, butter), peanut butter/chocolate, and cinnamon roll (brown sugar, cinnamon, cream cheese icing), but the possibilities are endless!  I also really like savory crepes with spinach, mushrooms, and cheese.  Be creative and have fun!

ingredients + some toppings


1.  In a large bowl, beat eggs until well mixed.  Combine melted butter and milk and slowly add to the eggs, beating constantly.

2.  Start adding flour, a little at a time until incorporated (as Brittany put it, by geometric dilution... yes, we are pharmacy nerds).  Be sure to keep whisking to avoid any clumps.

I don't know what you're cooking,
but can we please eat it now?

3.  Heat a small saut√© pan over low-medium heat, spray with cooking spray.  Using a measuring cup to ensure uniform crepe size, pour 1/3 c. batter into the pan and swirl pan to spread evenly.  Cook for about 30-45 seconds, until crepe is no longer gooey in the center, then flip and cook another 15-20 seconds (this was my favorite part - trying to master the flip!).  Lay crepe on a flat surface to cool.  Can refrigerate for several days or freeze up to 2 months.


4.  Now for the fun part, the toppings! 

For the bananas foster, mix 1/2 stick butter/margarine and 1/4 c. brown sugar in a sauce pan over medium heat.  Add two sliced bananas and cook until caramelized.  Spread into inside of crepe, drizzle with icing or brown sugar mixture and sprinkle with cinnamon.

For the strawberry/chocolate crepe, spread inside of crepe with strawberry jam, roll up, drizzle with melted chocolate and sprinkle with mini chocolate chips.

For the cinnamon roll crepe, spread brown sugar and cinnamon on inside of crepe, roll, drizzle with cream cheese icing and microwave for about 20 seconds. (sorry, no pic, this one was too yummy to wait!)


  1. Wow! Those look great. I need to try these!

    1. They are great! I've already made a second batch - it's just so convenient to make them ahead and have in the fridge. We used them to make bananas foster dessert crepes for dinner with a friend - it was soooo easy!