Crêpes are a household favorite around here. They can be savory, they can be sweet, they can be served hot off the skillet, re-warmed, or in a pinch we’ve been known to enjoy them cold as well. The unexpected versatility of a crêpe has made them a weekday favorite as well. That said, they can be quite time consuming in their cooking process, so make sure there is time set aside to enjoy a relaxed weekend morning for breakfast/brunch and crêpes.

Fillings

Savory	Sweet
Scrambled Egg	Lemon & Honey
Thinly Sliced Lunch Meats	Curds (Lemon, Grapefruit etc.)
Cheese	Mascarpone
Tomato	Ricotta
Sautéed Veggies (Mushrooms, onions etc.)	Jams & Jellies
Ricotta	Flavored Sugar Mixes
	Fresh Fruit
	Whipped Cream

Generally, crêpes don’t last more than a few days around here. They get folded onto a plate, covered and put in the fridge. They are easily re-heatable in the microwave, or tasty cold if you’re running out the door. One thing to be conscious of, the edges of the crêpes can dry out if not well covered. I have not tried freezing any variation of a crêpe before, but I have recently seen them in the frozen section at Costco, so if you happen to try freezing them before I do, I would love to hear about it in the comments!

With regards to meal prepping a breakfast sandwich style crêpe, I suggest building it while the second side of the crêpe is cooking so the cheese can melt with everything, and reheating it later. That said, I’m sure assembling the crêpe post storing and a little extra time in the microwave will still achieve a tasty breakfast crêpe . The sweeter fillings can more easily be added after reheating for a simple after school snack, or afternoon pick-me-up.

Crêpe Cakes! They’re Fabulous! They’re Easy! They’re Showy! They are an absolute Delight! The layers are remarkably lace like, thin and delicate. With that in mind, it’s important to be sure not to over power the crêpes with strong fillings like curds or some jams or jellies. I find if I’m using a stronger filling, I like to alternate layers with a milder filling, something based in mascarpone, ricotta, or a lightly sweetened whipped cream to help balance the flavors. Thin layers of filling is the key to not having the cake slip-sliding all over the place. As far as “cakes” go, a crêpe cake is certainly among the easier to make, and nothing gets lost in it’s simplicity.

I have read through many crêpe recipes and tested many variations, here is the best crêpe recipe I could create, the one that passed all the tests and in it’s final form made it onto the recipe card that now lives in my recipe box.

Ingredients

• 2 C (315 g) Flour
• 4 C (34 fl oz.) Milk
• 8 Tbs Butter (Melted)
• 4 Eggs
• Pinch of Salt

Instructions

1. Slowly combine all of the flour, and half of the milk, whisking as you to to fully incorporate all of the flour.
2. Whisk in the eggs.
3. Whisk in the remaining milk.
4. Add the salt and butter to the batter.
5. Cover the batter and allow it to rest in the refrigerator for 1 hour.
6. After the batter is done resting, give it a stir and prepare the pan.
7. Spoon just enough batter into the pan to coat the bottom. Allow the crêpe to cook on that side until it begins to brown on the bottom and can easily be flipped. Much like pancakes, expect the first one to be not-so-pretty and a chef’s snack.
8. When the crêpe is ready, flip to the other side and allow to cook until it is done and the second side has browned a bit as well. Right after flipping the crêpe is a great time to add eggs (pre-cooked), meats, cheeses etc. These can be served hot off the skillet, or wrapped and saved for easy meals later.
9. The crêpes can be saved, covered and re-warmed on the stove top, or in the microwave for use throughout the week (if they last that long). This recipe is easily doubled without change in quality for a larger batch.