All Purpose Crepe Recipe

This crepe recipe is my all time favorite and the one I grew up on. My peaches are a late variety and have just come on and SO I had to make crepes. Possibly my favorite treat.

Its easiest to make these in the blender. ​

Throw everything in, blend and then chill in the fridge for an hour. I don’t think chilling is a must but it vastly improves the qualityof the crepes if you do. 

When you’re ready to cook the crepes you want to make sure you have the right heat. It’s a little lower heat than you might think. Setting the heat is key! It’s somewhere between medium and low.

Here’s what the heat looks like on a gas stove.

You don’t want the batter to heat up too fast or it will make the crepes mis-shapen and scorched. ​

I don’t have a crepe maker. I just use a larger size pan and it works great. You just pour a pancake sized circle of batter and then grab the pan and twirl the batter until it fills the pan evenly. ​

Mince it bubbles and no longer looks very wet it’s ready to flip. Take a spatula and go all along the edges in a circle.

You won’t need to use oil spray or butter on the pan if it’s non-stick. The crepe should come off and flip easily. ​

This recipe makes about 20 crepes or so. ​

Once I have my crepes I fill them with peaches then whipping cream.  

I love these so much. They keep in the fridge really well so you can make them ahead of time for a wedding shower or party. ​

They’re also really good with strawberries, Nutella or chicken and spinach. There are all kinds of fillers. ​

Enjoy! Let me know if you have questions. ​

Recipe: All Purpose Crepes

4 eggs

¼ tsp salt

2 cups flour

2 ¼ cups milk

¼ cup melted butter

Mixer or whisk method: 

In medium mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with an electric mixer or whisk until smooth. Beat in melted butter.

Blender method:

Combine ingredients in blender jar; blend for about 1 minute. Scrape down bowl with rubber spatula and blend for another 15 seconds or until smooth.

Both methods:

Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. Makes about 32-36 medium sized crepes.