Homemade crepes are so much easier to make than people think. Not only that, it doesn’t take a lot of ingredients. I love crepes because:

• They are the perfect wrap for many foods, sweet or savory
• Freezing them is so easy. Just place a piece of paper towel in between each and store in air tight freezer bag
• They can even be deep fried to make an awesome snack

This recipe uses regular flour, but gluten free flour can also be used.

Want Perfect Crepes Every Time?

I discovered a while ago that if I wanted consistent results every time, the key is having a scale. Since getting a scale and measuring based on weight instead of volume, things have become so much easier.

• Doubling, tripling, or even halving a recipe is quick and simple
• Flours differ in density, and this affects their weight by volume.  A cup of whole wheat does not replace a cup of all-purpose,because it weighs more.  Your batter may be thicker and not pour as well.  Substituting flours by weight is more likely to give you the desired consistency.
• The climate of your kitchen – the temperature and humidity – as well as how you store your flour will affect its compactness. This can have a big impact on how much flour is actually in a volume measurement, but the weight will not change.

Although we do provide alternate volume measurements in the recipe notes section, I highly recommend adding a scale to your kitchen arsenal.

Think Outside of the Crepe Box

Do you think crepes are just for breakfast? Think again. Crepes can be used for sweet or savory recipes.

• Fill with fresh, canned, or sautéed fruits
• Consider all of the savory fillings you would use for tortillas. The same can be used in crepes
• Crepes are great for deep frying and then sprinkling cinnamon sugar, or salt with other spices
• Grill filled or topped crepes

Recipe Demonstration Video