How to Make Crepes
Crepe-a-licious! Turn your kitchen into a creperie with this simple technique and 5 delicious fillings.
Despite their gourmet-sounding French name, crepes originated as a peasant dish in rural Brittany. Today, they're just as easy and arguably healthier than American flapjacks. Our Sausage & Applesauce Brunch Crepes have 347 calories and 4 grams saturated fat per serving compared to 677 calories and 10 grams sat. fat in a short stack of butter and syrup-drenched pancakes with a side of sausage.
To get started, make a batch of crepes and try them as a snack with just a squeeze of lemon and a sprinkle of confectioners' sugar-as they're often served in France. Once you see how easy they are to make, experiment with different fillings. Try our Sweetened Ricotta & Apricot Crepes-filled with lightly sweetened ricotta, sliced almonds and an apricot drizzle. Or try one of our savory options, like our Mushroom & Spinach Crepes topped with goat cheese. And don't be afraid to experiment: fllled with almost anything, crepes make an easy meal that even the fussiest eaters can't resist.
-Stacy Fraser, Test Kitchen Manager for EatingWell Magazine
The tiny bubbles in seltzer water help tenderize the crepes. Use regular water or milk if you don't have seltzer on hand.
As soon as you pour the batter into your hot skillet, quickly tilt and rotate the pan to spread the batter evenly over the bottom.
When the underside is lightly browned, use a heatproof spatula to lift the edge, then quickly grasp it with your fingers to flip the crepe over.
For gluten-free crepes
Use 1 cup gluten-free baking flour or buckwheat flour in place of 1/2 cup each whole-wheat and all-purpose flours.