What is a sweet crepe?
You can fill your crepes with either sweet or savory (salty, not sweet) foods! If you are curious about a savory crepe check out that recipe here. But this post is all about the sweet crepes. A sweet crepe has sweet ingredients wrapped up in a delicious french crepe. Crepes are considered like a pancake in other countries. They are light, fluffy and very mild in taste so a variety of foods can be filled inside!
What goes in sweet crepe?
Sweet crepes can be filled with so very many things! Be creative and try out all your favorite foods in them. Here are some of the things I’ve tried:
- Berries and nutella
- strawberries and bananas
- whipped cream
- Ice cream and toppings
- Powder sugar
- serve like a pancake with maple syrup and butter
- homemade jam or homemade buttermilk syrup
How to make easy, simple crepes!
The beautiful thing about making the best crepes is it is easy! The recipe only requires a few ingredients, and they cook up so fast! Here is how you make them.
Crepe Batter
To make crepes you will need:
- flour
- milk
- water
- eggs
- butter
- salt
I love to make my crepe batter in a blender. It whips it up so fast and fluffy. If you want to use an alternative method just whip the ingredients together in bowl using a whisk.
When making your batter recipes in a blender always add your wet ingredients first, by the blade.
Next you can add your dry ingredients on top.
Do I need to add sugar to the crepe batter for sweet crepes?
No! I mean you can, but it is not necessary or healthy. Crepes have a sweet mild flavor already. You do not need to add and processed sugar to your batter. Instead all your berries, chocolate and cream after will automatically make your crepes deliciously sweet!
Blend for about 60 seconds using a high speed, until the crepe batter is notice and smooth. If you have time, allow your batter to sit. This allows the flour and gluten to be absorbed into the wet ingredients- making for the most fluffy crepes! If you are in a rush skip this step.
How to cook perfect crepes in a frying pan.
Tip #1. I love to use a good non-stick pan. This pan from Le Crueset is the perfect size and is a sturdy non-stick pan. It’s 10 inches. I highly encourage you to invest in this set. It’s amazing and you’ll use it for everything! (plus it isn’t like cheap non-stick pans where the coating can come off in your food. It’ll be non-stick for LIFE!)
Tip #2: Your pan cannot be too hot. If it is too hot the crepe will not spread evenly and quickly over the surface of the pan to create the nice light thin fluffy crepe.
Tip #3: Use about 1/4- 1/3 cup of batter- too much will create a thick pancake, too little won’t spread over the surface. Adjust the amount depending on the size of your pan. For my 10″ pan I like 1/3 cup of batter.
Pour batter in one corner of the pan and start to swirl batter.
Tip #4: Keep the pan slowly moving in a circular motion until the batter has spread evenly.
You will know the bottom side of the crepe is cooked when the bubbles have finished popping and the crepe turns from white to cream. Flip the Crepe and cook the opposite side.
While the crepes are warm and fluffy fill them with your very favorite ingredients!!!
Want to make them Gluten Free?
I make my crepes with this Bob’s Red Mill Gluten Free Flour. You use the same amount you would with regular flour. We can’t even taste the difference! (the crepes in these photos are gluten free!)
Looking for a few other crepe ideas? Try these Savory Crepes, Or these Chocolate with Strawberries and Cream Crepes!
Let’s talk about it!
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Healthy, light delicious creamy savory crepes recipe!
- 1 1/2 cups flour
- 3 eggs
- 3/4 cup milk
- 3/4 cup water
- 1/4 tsp salt
- 3 TBS melted butter
- In blender add liquid ingredients first. Then add dry ingredients. Blend on high for 30-60 seconds until smooth and fluffy.
If using a bowl In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine.Add the salt and butter; beat until smooth.
On a non-stick or lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4-1/3 cup for each crepe.
- Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Fill with your favorite foods!!
Tip #1. I love to use a good non-stick pan. This pan from Le Crueset is the perfect size and is a sturdy non-stick pan. It's about 10 inches.
Tip #2: Your pan cannot be too hot. If it is too hot the crepe will not spread evenly and quickly over the surface of the pan to create the nice light thin fluffy crepe.
Tip #3: Use about 1/4- 1/3 cup of batter- too much will create a thick pancake, too little won't spread over the surface. Adjust the amount depending on the size of your pan. For my 10" pan I like 1/3 cup of batter.
Tip #4: Keep the pan slowly moving in a circular motion until the batter has spread evenly.
You will know the bottom side of the crepe is cooked when the bubbles have finished popping and the crepe turns from white to cream. Flip the Crepe and cook the opposite side.
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these crepes just make me feel so dang fancy – these are such a treat!