I must give my 86-year-old Grandmother all of the credit for this crepe recipe. This is her signature breakfast dish that she is kind enough to make for our entire family (all 25 of us) each time we get together. Our family has gotten so big that in recent years she got smart and started working on making our crepes weeks in advance. So she now brings big frozen pre-made batches of this delectable dish to satisfy everyone’s cravings, which means she can spend less time in the kitchen and more time playing with all of her great-grandkids!
All I did was slightly modify my grandma’s recipe to include whole-wheat flour and honey instead of sugar. I am thrilled to say that those minor changes barely changed the consistency of the batter, and the end product still tastes delicious. While I grew up eating these crepes for breakfast (there is only a tablespoon of sweetener in the whole batch) I think they are just as fabulous as a dessert, too. If you want to serve them for an after dinner treat try rolling them up with strawberries and whipped cream inside and top them with chocolate sauce. Alternately, you could put baked apples (seasoned with butter, honey and cinnamon) inside too. The possibilities are endless!
One last thing, I am not going to lie and say this is recipe is “easy” like most of the others I have posted. Making good crepes does take time and practice, but I assure you that it will be worth the effort if you just have a little bit of patience until you get it right. And be prepared to throw a few mangled ones out if it is your first time making them. Also, this is by far my oldest daughter’s most favorite breakfast and just the four of us will devour an entire batch. So if you want to impress your guests with this dish you may want to double the recipe (and once you get really good you could try to have two pans going at once). Good luck and enjoy!
Crepes
Ingredients
- 3 eggs
- 1 cup whole-wheat flour
- 1 cup milk
- 3/4 cup water
- 1 tablespoon honey
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 tablespoon butter, melted + extra for cooking
Directions
- Put all ingredients in blender and mix well. Let stand about 15 minutes.
- Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
- Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
- Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
- After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
- Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe.
- Serve with 100% pure maple syrup.
Here are pictures of each step. Click if you wish to enlarge…
These look delicious! and nutritious!
Cannot wait to try this recipe Saturday morning! Thanks for sharing the step by step photos too!
We just went to The Crepe Cellar (in Charlotte) on Saturday… and I said… I need to start making crepes again!! Love this!!
Never heard of that place…thanks for sharing (although not sure if we can eat anything there on the 100 Days of Real Food!)
I have been looking for something new to make for breakfast for my family; thanks for sharing this recipe! I look forward to trying them!
ok I am now so wanting to eat these yummy looking crepes! It is so great because there are so many fruits that are delicious with them that you can really focus on trying to get what is fresh and local…I think grated orange grind is a nice flavor when you want a change…thanks for sharing…Maggie
My husband was off work today so I made the crepes and they were so delicious!!! We had to make more! and it was so much easier than I anticipated. Your pictures helped so much!
I made the crepes for breakfast this morning. They were easy to make, and my husband and two children enjoyed them. I will definitely be making them again! Thanks again for the recipe!
I just made these crepes this morning. I have been wanting to make crepes for a very long time, and decided that your recipe looks easy enough to master—and they were! I can’t tell you how excited I am about these crepes! They were so delicious—even my children loved them, one who is a very picky eater really surprised me. I do have a question. In the article you said that your grandmother makes them ahead of time. My question is does she freeze them flat or already folded, and do you just nuke them to thaw out? Many thanks for this recipe–delish!!
I am so glad they were a hit! My grandmother freezes them folded up and separated by sheets of waxed paper (in a zip lock bag). And to thaw them out she just “nukes” them
She even puts the syrup on first so it warms up with the crepe and it is so good leftover like that!