I still remember the first time I taught how to make crepes in a kids cooking class. The thought of making crepes can be intimidating but with the right equipment, a bit of a technique and some practice, I got a group of kids making perfect crepes within an hour. What I loved about the crepe class is that everyone would take turns while working as a team when it came time to cook the crepes – one person would grease the pan, the other would pour and swirl the batter and the third person would flip the crepe. It’s fun watching the assembly line while kids are eagerly watching and anticipating their turn to do their specific task in rotation.

The best thing for me is that I all I had to do is sit back and supervise! I am still there to put out any fires (figuratively and literally) of course. This recipe I have done several times and the crepes always turn out great. The wonderful thing about this recipe is that you can use it for both sweet and savoury crepes. If you’re only making sweet crepes, you can add 1-2 tablespoons of sugar to the batter. I usually make a large batch and freeze them for later so I leave it out. I like keep my options open when it comes to deciding what fillings I will use.

Print Recipe

Crepes

This is an easy recipes for crepes that you can use for sweet or savoury fillings.

Servings: crepes

Calories:

Ingredients

1 cup all-purpose flour
2 large eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
3 Tbsp oil or melted butter (butter should be cooled to room temperature)
1 tsp oil to grease the pan

Sweet filling

1/2 cup strawberries, fresh, hulled and sliced
1 banana, sliced
1/2 cup blueberries, fresh
2 Tbsp maple syrup
2 tsp icing sugar

Savoury filling

3 slices ham or any deli meat (turkey, chicken, prosciutto)
4 oz Gruyere or Swiss cheese (approx. 1 cup)

Optional (sunshine crepe)

1 egg, fried
1 slice ham or any deli meat (turkey, chicken, prosciutto)
4 tbsp Gruyere or Swiss cheese

Instructions

In a large mixing bowl, whisk together the eggs, milk and water. Add the salt and butter and beat until smooth.
Combine with the flour and mix until smooth. Set aside.

Prepare the fillings

Meanwhile, hull and slice the strawberries and slice the bananas. Grate the cheese. Prepare any other fillings you may have.

Cook the crepes

Heat a lightly oiled non-stick fry pan over medium-high heat. Scoop 1/3 to 1/2 cup of batter onto the griddle or fry pan. Tilt the pan and rotate in a circular motion so the batter coats the bottom of the pan evenly.
Cook the crepe for about 2 minutes, until the bottom is a light golden grown. Loosen with a spatula, turn and cook the other side for 1 to 2 minutes.
Cool on a cooling rack.
Repeat for the remaining batter.

Filling sweet crepes

Fill half of each crepe with fruit and fold in half. Then fold in half again so it's the shape of a triangle. Drizzle with maple syrup and dust with icing sugar.

Filling savoury crepes

Sprinkle 2 to 3 tablespoons of shredded cheese on one half of the crepe. Top with 1 slice of ham and another 2 to 3 tablespoons of shredded cheese.
Fold the crepe in half and then in half again for it's the shape of a triangle.
Place on a baking sheet and bake at 350°F for 8 to 10 minutes or until the cheese has melted.

Making sunshine crepes

Fry a sunny side up egg in a non-stick skillet.
Sprinkle 2 to 3 tablespoons of shredded cheese in the middle of the crepe. Top with 1 slice of ham and another 2 to 3 tablespoons of shredded cheese.
Place the fried egg on top and fold the sides of the crepe in so it forms a frame around the egg.
Place on a baking sheet and bake at 350°F for 8 to 10 minutes or until the cheese has melted.

The crepe class