The Best Homemade Crepe Recipe
We've talked about how to channel the Parisian spirit from wherever you are. I've given you the Kennedy family week-night staple.
So naturally, the best homemade crepe recipe is next.
You see, special occasions in the Kennedy household commence with crepes for breakfast. Everyone's birthday wishes start with "mountains of crepes" and end with "strawberries and creme". Can you blame us?
Before we get to the nitty gritty (sweet and fluffy) crepe recipe, I have a confession: this recipe has been sitting around waiting for you for a LONG time. Sorry for holding out on you. Let me explain.
One day last May, the talented Ingrid Carney, a wedding photographer based out of Gainesville, FL, found my Instagram and contacted me. She said she wanted to branch out and practice food photography - boy am I glad she did!
The result? These beautiful pictures AND I had a taste tester! Win-win. It was so fun working with Ingrid, and I get so excited seeing these pictures. Anyways, I was going to wait to use this recipe for around Valentine's day, but strawberries (my go-to filling) are too delicious these days. So, you get your recipe early!
Enjoy these professional photos here and be sure to check out Ingrid's work.
THE BEST HOMEMADE CREPE RECIPE | THE SPICE GIRL BLOG
THE BEST HOMEMADE CREPE RECIPE | THE SPICE GIRL BLOG
THE BEST HOMEMADE CREPE RECIPE | THE SPICE GIRL BLOG
THE BEST HOMEMADE CREPE RECIPE | THE SPICE GIRL BLOG
THE BEST HOMEMADE CREPE RECIPE | THE SPICE GIRL BLOG
The Best Homemade Crepe Recipe | The Spice Girl Blog
For the crepes:
2 Cups Cold Milk
1 3/4 C All-purpose Flour
3 Eggs
1/2 C Granulated Sugar
3/4 Tbsp Vanilla
3/4 Tsp Salt
2 Tbsp Butter
1. In a large bowl, mix milk and flour while cold to prevent clumping. Add eggs and sugar.
2. Slowly warm mixture to room temperature and mix in melted butter, vanilla, and salt.
OR
1. Blend all ingredients in a blender until smooth.
To cook:
1. Heat pan over medium heat. Wipe surface with butter to prevent sticking.
2. Once pan is hot, add mixture to middle of pan and move so the batter spreads evenly.
3. Cook 10-30 seconds or until edges begin to crisp.
To eat:
Stuff the crepes with your favorite flavor combinations and enjoy! My go-to is strawberries and whipped cream. Go savory with some prosciutto and fig jam or ham, cheese, and arugula. Express yourself! Like always, I'd love to hear what combinations you pick.
Comment below, share on FB, Instagram, Twitter, send me a smoke signal or carrier pigeon, I want to hear how it turned out! And of course, spread the word (and the crepes) with your friends.
Spice It Up.
Sincerely,
Beth
Make the best homemade crepe recipe this weekend for brunch, for an easy weeknight dinner, or for a romantic breakfast for two. Whatever the occasion, you'll want to have this up your sleeves!