Crepes can be intimidating. BUT not to worry, this easy and fool proof recipes makes the process pretty perfect. And the sky is the limit for possible fillings. What it does take is time. So to prepare a double batch, and fill with the filling, once the crepes were room temperature was about a hour of my time. Worth it though.
A couple of things you’ll need to make it easier: 10″ non-stick skillet, butter in between the frying, prepare your filling and have it ready for the slightly cooled crepes. To feed my big family, I doubled the batch of crepes.
Basic Crepe Recipe (makes 9-10, 10″ crepes)
1/2 cup cold water
1/2 cup cold milk
Pinch of salt
2 tsp. Sugar
1 cup all purpose flour
2 tbsp. melted butter
Place all ingredients in to a blender. Blend until smooth, at top speed for one minute. Then cover and refrigerate until ready to use.
Preheat your 10″ non stick skillet, over medium high heat. For each crepe, lightly grease the pan with a little tab of butter. Pour 1/4 cup into the pan, rotating the pan, so spread the batter evenly, covering the bottom of the pan. Turn the crepe over when lightly browned on one side, and repeat. Stack the crepes and keep warm by placing a paper towel in between the crepes while you cook.
Prepare the filling.
Mascarpone Crepe Filling
8 oz. mascarpone cheese
1 cup heavy cream
1 tsp. vanilla
1/3 cup sugar
Whip these ingredients together until nice stiff peaks form. Spead a tablespoon or two onto each crepe before rolling.
I like to sprinkle my crepes with a little powdered sugar just before serving.
Sweet filling ideas: Lemon curd & fresh blueberries, mascarpone & orange zest with mini chocolate chips (think cannoli), apple pie filling with whipped cream, Nutella & raspberry, creamy custard and chocolate sauce, chicken & spinach, ham & asparagus w/ swiss cheese, egg & bacon w/spinach, and much, much more…..
Happy crepe making! XO