For the record, I hate it when people say “hubby,” but I just wanted to throw it out there as a joke. 😊
These crêpes are such a welcome treat for me. And I’m happy that my husband makes them almost every weekend for brunch!
Crêpes are so versatile that they can be a base for breakfast, lunch, or even dinner. Make it savoury or sweet with your favourite toppings. You can serve them warm or even chilled if you have leftovers from breakfast! And the best parts – they’re incredibly easy to make and you just need four basic ingredients that you already have at home.
My hubby’s easy crêpes
Adapted from his dad’s recipe; makes 6 crêpes
- 3 eggs
- 1 heaping cup of all-purpose flour
- About 1 1/4 cups of milk
- Olive oil for the pan
- Optional: A swig of whisky 😉
- Crack and lightly beat eggs in a bowl, then gradually add flour while whisking. When combined, gradually add milk, whisking constantly until you reach the desired consistency (smooth, thin but not watery, pour-able). My husband ends up adding at least a cup, up to 1 1/4 to 1 1/2 cups of milk. Optional: Add a swig of whisky for a nice, fragrant touch!
- Preheat oven to its minimum temperature (around 150ºF on ours). Place an empty plate in the oven so you can keep your cooked crêpes warm while the rest are being cooked.
- Heat a 23-cm (9-inch) non-stick skillet brushed with olive oil over medium heat. Use a crêpe pan and a silicone brush to oil the pan if you have them.
- Using a ladle, pour batter in the centre of the skillet. Tilt skillet to spread batter evenly until it covers the entire bottom of the skillet. You want a thin crêpe. When the edges peel off easily and you can move the entire crêpe around the pan, it’s time to flip the crêpe with a spatula (or in the air!). Continue cooking for about 10 seconds and then remove from skillet.
- Place cooked crêpe on the plate inside the warm oven as you go.
- Repeat Steps 4 and 5 until all the batter has been used.
There is an endless variation of toppings and fillings here. Some examples from egg.ca:
Simple and sweet: Sprinkle warm crêpe with fresh lemon juice and granulated sugar; roll up.
For kids: Spread crêpe with peanut butter and top with sliced banana or jam; roll up.
Fast and fabulous: Fill crêpe with vanilla ice cream or frozen yogurt; roll up. Top with sweetened chopped fruit or a cooked fruit sauce thickened slightly with cornstarch.
Savoury: Fill crêpe with sautéed chopped ham, red pepper, and onion. Sprinkle with shredded cheddar cheese. Roll up and heat in oven or microwave.
My husband’s favourite (and only) way to eat crêpes is with maple syrup. He drizzles a generous amount of maple syrup on the flat crêpe and rolls it up.
I, on the other hand, love to experiment with my crêpes. I don’t roll them up but just fold them over. I prefer sweet crêpes over savoury ones though.