Classic Crepes

Crepes are a wonderful thing. These are fairly simple and with a bit of practice, will turn out perfectly every time. They can be filled with sweet or savory fillings and served in any number of ways.  Know that the variety of things you can do with a simple crepe is almost endless. Just a few to get you thinking:
Fill with 3 spears of steamed asparagus and cover with hollandaise.
Fill with brandied apples and drizzle with a caramel sauce.
Banannas Foster

Breakfast at the William Henry Miller Inn featuring Crepes

Bing Cherries and Brandy (Cherries Jubilee)
Fill with lemon ricotta and serve with fresh strawberries or a blueberry sauce
Omit the Cointreau. Fill with a wild mushrooms, with a white wine sauce to finish.
I am sure you get the picture. There is no end to what you can do with crepes. My suggestion if this is your first time making them and you are a bit unsure, mix up a batch on a slow afternoon and make them for practice. What to do with the practice crepes? Cut them into strips, brown them slightly and serve them with a beef bullion soup for supper. The Swiss call this “Flaedli Suppe” and it is wonderful!
happy crepeing!

for the Crepes
1 cup flour
2 large eggs
1 cup milk (some extra to adjust consistency)
2 tablespoons buter, melted
1 tablespoon orange flavored liquor (Cointreu)


Sift the flour into a mixing bowl. Add a pinch of salt

Add the eggs and milk and cointreau and whisk just till smooth.

Stir in the melted butter. At this point it should have the consistency of cream. If needed add more milk 1 tablespoon at a time.  Allow to stand for 10 min or more.

Heat a  8 inch non stick skillet, lightly greased

Pour in about 1/4 cup of the crepe batter spreading quickly by tilting the pan in all directions.

Cook about 10-15 seconds then using a thin spatula , gently slide it under the crepe and quickly flip it.

10 seconds on the second side will finish it

Slide out of the pan onto a plate

Continue making crepes till all the batter is used. Do not add butter or re grease the pan in between crepes.

The ones in the picture were filled with a mixture of cream cheese, sour cream and powdered sugar.

Swiss Woods Bed and Breakfast
Debbie Mosimann
Bed and Breakfast Foodie

Leave a Reply

Your email address will not be published. Required fields are marked *