Cooking Up Crepes

AUTHOR:  Jessica Nyrop
DATE:  07/08/2020

Like many, I have been cooking and baking more lately than I have in the past 10 years. I have always made dinner mostly from scratch, but now I have been making breakfast and lunch from scratch as well. My two-year-old son loves pancakes! Almost every morning, around 7:00 AM, we will set up his step stool by the counter and pull out the ingredients to whip up a batch. Cooking with a two-year-old is never a neat task! Sometimes there is more flour on the floor than in the bowl; we have also lost an egg or two in the mix. A few weeks ago, my son started to grow tired of regular old pancakes. I started thinking about what other breakfast items we could make together. Then it dawned on me. When I was younger, my father used to make our family crepes filled with fresh, in season strawberries or jam for breakfast. I used to love them! We have now officially started a crepe tradition! At least two times a week we will make crepes filled with whatever berry my son names or points out from our selection. It is a fun, easy recipe to make for yourself or the entire family! Enjoy!

Crepes

Yields two large, or three small crepes

Ingredients

½ cup flour

One egg

¼ tsp salt

¾ cup whole milk

½ tbsp. butter

carton of milk, salt, tub of flour, tub of sugar, one egg.

Step 1

Mix the dry ingredients together; flour, salt, sugar. Break and beat the egg separately to mix yolk and whites.  Add the milk to the egg mixtures.

salt, flour, and sugar mixed in a bowl.

Step 2

Mix the dry and wet ingredients together; a whisk works nicely. 

egg, milk, salt, flour, and sugar in bowl.

Step 3

Like any batter, you do not want to over mix the crepe mixture. About 10-15 stirs will do the trick.  Let the batter sit for 15-20 minutes. 

mixed crepe batter.

Step 4

Heat a griddle or skillet to about medium heat; you may need to turn this to low once you place the butter in the pan (about 1 tsp. per crepe) otherwise the crepe will burn if it is too hot. 

Pour about 1/3-1/4 cup of batter into skillet.  Allow the batter to spread. Let the crepe cook for 2 minutes.

crepe batter in heated skillet.

Step 5

With a spatula, flip the crepe to the other side.  Let this side cook for 1 minute.  The crepe will be thin.

one side of crepe cooked.

Step 6

After the 1 minute, remove the crepe, fill with your preferred filling, roll it up, and devour it!

For different filling ideas, see below the picture!

crepe sprinkled with powdered sugar.

Sweet & Savory Filling Ideas

  • Spinach, chicken and feta
  • Banana and strawberries
  • Steak, spinach and blue cheese
  • Banana and Nutella
  • Peaches and cottage cheese
  • Tomato, basil and mozzarella
  • Ham, peas and cream sauce
  • Blueberries, honey and Greek Yogurt
  • Cheese, ham and pineapple
  • Turkey and gravy
  • Pesto, pepper, turkey and provolone
  • Bacon, lettuce and tomato
  • Banana, strawberry and peanut butter
  • Shrimp, rice and peas
  • Avocado, bacon and tomato
  • Taco meat with your desired toppings
  • Any jam or preserve

Crepe Recipe

(without pictures)

½ cup flour

One egg

¼ tsp salt

¾ cup whole milk (or any milk, unsure if a substitute will work, but worth a try)

½ tbsp. butter

Directions

  • Mix the dry ingredients together; flour, salt, sugar. Break and beat the egg separately to mix yolk and whites.  Add the milk to the egg mixture.
  • Mix the dry and wet ingredients together; a whisk works nicely. Like any batter, you do not want to over mix the crepe mixture. About 10-15 stirs will do the trick.  Let the batter sit for 15-20 minutes. 
  • Heat a griddle or skillet to about medium heat; you may need to turn this to low once you place the butter in the pan (about 1 tsp. per crepe) otherwise the crepe will burn if it is too hot. 
  • Pour about 1/3-1/4 cup of batter into skillet.  Allow the batter to spread. Let the crepe cook for 2 minutes.
  • With a spatula, flip the crepe to the other side.  Let this side cook for 1 minute.  The crepe will be thin.
  • After the 1 minute, remove the crepe, fill with your preferred filling, roll it up, and devour it!

Connect with Me

headshot of jessica nyrop.

Jessica Nyrop

Associate Director for Fitness and Instruction

Recreation

175 Alumni Arena

Phone: 716-645-2534

Email: jenyrop@buffalo.edu