Super Easy Crepes

Hello! Welcome to Djalali Cooks. Crepes are so simple to make yet I always felt like it was a production. I think because I assume there has to be a buffet of toppings; sweet ingredients to prep, savory ingredients to prep. I also thought I needed at least a few people to eat it all. But no. It’s nice to have a variety of toppings but it’s not necessary. And crepes keep really well wrapped up in the fridge, which makes them fun meal prep, I can stuff them with anything I want (hello, leftovers). So what was I waiting for? Let’s make these eggy wrappers – it’s Super Easy Crepes, y’all.

For these crepes, I did prep a variety of toppings to fill them. Which is always fun if you have a group together for breakfast or brunch. I like to remake leftovers into tacos and burritos, so why not savory crepes? I think this is a perfect way to meal prep lunches for the week. Like having a package of tortillas in the fridge, you can just keep your crepes wrapped and pull one out, give it 20 seconds in the microwave and fill it with your heated leftovers. Or fill cold crepes with cold leftovers, roll them up and put 2-3 in a storage container to tote to the office. So easy and satisfyingly different.

Make the Crepe Batter

In a large bowl, whisk together the flour, salt and sugar. In a medium bowl whisk together the eggs and milk.

Pour half of the milk and egg mixture into the flour mix and whisk until smooth. Then add the melted, cooled butter to the batter and whisk to throughly mix in the butter. Then add in the remaining half of the egg and milk mixture. Whisk again until smooth.

Set the batter aside and set an 8 to 10-inch nonstick skillet on the burner over low heat. Pour 1/2 teaspoon of grapeseed or vegetable oil in the skillet and spread the oil with a paper towel to create a thin and even layer on the bottom of the skillet. Let the skillet heat on low for at least 5 minutes. While the skillet is heating, set a wire rack in a sheet tray and put that beside the skillet.

Make the Crepes

After the skillet has been oiled and heated for 5 minutes, use a 1/4 cup measuring cup to scoop batter from the bowl. Pour the batter in the skillet on the side closest to the handle and immediately tilt the skillet away from you and left and right to let the crepe batter spread out and over the entire bottom of the skillet.

As soon as the edges being to curl inward a little and get crisp, it’s time to flip. Use the corner of a silicone fish spatula to lift up one side of the crepe and then gently slide the spatula under and flip the crepe. It only takes 30 seconds to 1 minute for the first side and 15-10 seconds for the second side.

Stack the crepes on the wire rack, and repeat the process until the batter is gone. With this amount of batter, using an 8 or 9-inch skillet you’ll get about 13 crepes. In a 10-inch skillet, your crepes will be thinner and you’ll get 10 crepes.

Transfer the crepes to a microwave safe plate and cover with an upside down plate while you prep your fillings. You can pop the plate-covered crepes in the microwave for 20 seconds just before serving.

Crepe Fillings

It’s just me and Alex, so I have made some eggs with cheese, ham and green onion. For the sweet fillings, I have strawberries and blueberries, yogurt, granola, maple syrup, Nutella and bananas. There are endless possibilities for filling your Super Easy Crepes.

You can fill and roll the crepes, or fill and fold them into quarters.

Super Easy Crepes

I made three crepes and we shared them. Then I took the remaining crepes, put them on a plate, covered with plastic wrap and I have them in the fridge. Over the last few days, I have pulled out a crepe, warmed it up and used it as a wrapper for roast pork leftovers; I have made a few banana and peanut butter crepes as snacks after workouts and to use up a banana. Crepes are pretty multipurpose because they can go sweet or savory. Less filling than sandwich bread or tortillas, they’re a great wrap for all kinds of things!

I do hope you try these Super Easy Crepes and try them out as meal prep or just to have for transforming your leftovers. No need to make a big brunch production out of making crepes (though that’s fun too!). You know, I think the leftovers from Orange Turmeric Chicken and Rice would be amazing wrapped in a crepe. So would the leftover Chorizo Sloppy Joes Mixture!

Get Creative and have a great week! Take care and be well. xo Kelly

Key Equipment

Print Recipe

Super Easy Crepes

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Dinner, Main Course, Lunch, Dessert – French

By America's Test Kitchen – Serves: Makes ~13 Crepes

Prep Time: 10 Minutes – Cooking Time: ~15-20 Minutes – Total Time: ~30 Minutes

Beautiful, light, Super Easy Crepes. Fill them with sweet or savory ingredients; make them special, or make them for meal prep; they're a perfect wrap to give your leftovers a makeover. For a quick and easy snack wrap, reach for a crepe.

Ingredients

• 1 cup All-Purpose Flour
• 1 tsp. Sugar
• 1/2 tsp. Kosher Salt
• 1.5 cups Whole Milk
• 3 Large Eggs
• 2 tbsp. Unsalted ­Butter, melted and cooled
• 1/2 tsp. Vegetable or Grapeseed Oil

Instructions

1

In a large bowl, whisk together the flour, salt and sugar. In a medium bowl whisk together the eggs and milk.

2

Pour half of the milk and egg mixture into the flour mix and whisk until smooth. Then add the melted, cooled butter to the batter and whisk to throughly mix in the butter. Then add in the remaining half of the egg and milk mixture. Whisk again until smooth.

3

Set the batter aside and set an 8 to 10-inch nonstick skillet on the burner over low heat. Pour 1/2 teaspoon of grapeseed or vegetable oil in the skillet and spread the oil with a paper towel to create a thin and even layer on the bottom of the skillet. Let the skillet heat on low for at least 5 minutes. While the skillet is heating, set a wire rack in a sheet tray and put that beside the skillet.

4

After the skillet has been oiled and heated for 5 minutes, use a 1/4 cup measuring cup to scoop batter from the bowl. Pour the batter in the skillet on the side closest to the handle and immediately tilt the skillet away from you and left and right to let the crepe batter spread out and over the entire bottom of the skillet.

5

As soon as the edges being to curl inward a little and get crisp, it's time to flip. Use the corner of a silicone fish spatula to lift up one side of the crepe and then gently slide the spatula under and flip the crepe. It only takes maybe 1 minute for the first side and 15-10 seconds for the second side.

6

Stack the crepes on the wire rack, and repeat the process until the batter is gone. With this amount of batter, using an 8-inch skillet you'll get about 13 crepes. In a 10-inch skillet, your crepes will be thinner and you'll get 10 crepes.

7

Transfer the crepes to a microwave safe plate and cover with an upside down plate while you prep your fillings. You can pop the plate-covered crepes in the microwave for 20 seconds just before serving.

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