Homemade Memories: Sweet Crepes
Sweet Crepes are always at the top of my kid’s list for breakfast, lunch or even for dinner.
Any time I don’t have to fight them to eat is a meal I am willing to make often.
And, boy, do they love them!
I think the record in our house is 12 crepes.
Don’t judge us…er…me.
This recipe will change the way you think about crepes. The batter is thin, sweet and full of that luscious cream.
It floats to the pan and comes out the thinnest, smoothest pancake you have ever seen.
You’ve got to try them ESPECIALLY the ways we make them at my house!
“Happiness is making crepes in the middle of the night.”
One Sunday afternoon I was lost on what to make for dinner. I was searching through my recipes and nothing was calling my name. Then I found this recipe – Sweet Crepes.
It was like the heavens opened and the angels sang their praise.
All the stars were aligned when I found out that I even had all the ingredients to make them.
Since that day my kids have been begging for these delectable wafer-thin French pancakes.
And over the years our toppings have morphed from the simple cinnamon and sugar to the incredible Ice Cream Sundae Crepes!
Here are a few of our favorite crepes!
Favorite Ways to Eat Sweet Crepes!
- Nutella, Strawberries and Whipped Cream Crepe – This is a classic combination but always a hit!
- Chocolate Lovers Crepe – Melted chocolate folded into whipped cream and topped with chocolate syrup.
- Cheesecake Crepe – With a mixture of cream cheese, cream and powdered sugar mixed in with fresh berries, this is a breakfast you are not going to forget any time soon!
- Peaches and Cream – Fresh sliced peaches and whipped cream – the fresh flavors makes it easy to eat more than one!
- Elvis Crepe – Peanut Butter, Bacon Strips and Bananas all rolled up in a crepe. Trust me – it’s fantastic!
- Dulce de Leche Crepe Sandwich – Layer the crepe with dulce de leche and top with another crepe! Delicious!
- Ice Cream Sundae Crepe – Stuff the crepe with ice cream, caramel and hot fudge. Top with whipped cream and nuts!
And without further ado….Sweet Crepes!
- 2¾ cups whole milk
- ¾ cup plus 2 tablespoons heavy cream
- 4 large eggs
- 2 cups all-purpose flour
- 2 tablespoons sugar
- ⅛ teaspoon salt
- 1 tablespoon vanilla extract
- About 4 tablespoons unsalted butter, softened, for cooking crêpes
- Assorted fillings, such as fresh lemon juice and sugar or bananas and Nutella
- In large bowl, whisk together 1¾ cups milk, heavy cream, and eggs. Gradually whisk in flour until smooth.
- Whisk in remaining 1 cup milk, sugar, salt, and vanilla.
- Strain batter through fine-mesh sieve, discarding any lumps. Refrigerate at least 1 hour or up to 2 days.
- Using pastry brush or paper towel, lightly coat 6-inch crêpe pan or cast-iron skillet with butter.
- Heat pan over moderately high heat until butter is hot but not smoking. Whisk batter briefly to reincorporate any settled solids.
- Ladle about 2 tablespoons batter into pan, immediately tilting and rotating skillet to coat bottom. Cook until crêpe is just set and golden around edges, 10 to 15 seconds. Using tip of knife, loosen edge of crêpe, then, using fingertips, carefully flip crêpe over. Cook until underside is set, about 20 seconds more. Transfer cooked crêpe to platter and keep warm.
- Repeat to cook remaining crêpes, coating pan with butter each time and stacking crêpes on platter. Fill crêpes with desired fillings and serve immediately.