Madames et Monsieurs, may I present to you this simple sweet crepe recipe. But first, and ode to the Lazy Sunday Morning:
Mmmm. Is there anything greater than a lazy Sunday morning? Those Sundays when you wake up and literally have nothing on the agenda? This so rarely happens for me, that when it does, I go all out. I’m Billie Holiday Vinyl in the background, black cup of coffee in my hand, and a book in the other.
Of course, no Lazy Sunday Morning would be complete without an amazing breakfast. And while some Lazy Sundays call for a Southern feast, some mornings just feel a little more sophisticated. This is when I turn to my romantic French sweet crepe recipe.
“French!?” you say! “Isn’t French cooking complicated and require hours of tedious kitchen labor? That doesn’t sound relaxing to me…” you continue. Fret no more! Crepes are SO EASY to make.
Once you’ve made them once, you will be an absolute pro. Trust me when I say, however, that the key is really all in the wrist. It is highly important to first tilt the pan before you add the batter, and then right when it hits the pan, swirl your wrist immediately. The quicker you cover the bottom of the pan the better.
This simple sweet crepe recipe is light and airy, so don’t let the “sweet” part fool you. It’s very subtle and not heavy at all. If you do have a major sweet tooth, however, add one more tbsp of sugar to your batter.
This recipe is really just a base for ANY dessert crepes, but I prefer mine with some powdered sugar, fresh raspberries, and a little lemon zest. But seriously, go ham! Try Nutella and bananas. Hell! Try Nutella, banana, and BACON. It’s your Lazy Sunday Morning after all.
Sweet Crepe Recipe
Light and airy but so so satisfying, a simple sweet crepe recipe is a must have for your staple recipes. And they are deceivingly simple to make! Butter, eggs, sugar, flour, and a touch of vanilla and you're ready to go.
- 1/2 cup water
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp vanilla extract
- melted butter or canola oil for greasing pan
- 2 eggs
In a blender, add water, milk, flour, sugar, vanilla, and eggs. Blend until you have a batter that's very smooth with no clumps.
Pour the batter into a bowl and refrigerate for 1 hour.
Grease the pan with melted butter or canola oil. Place a 9-inch or 6-inch nonstick pan over medium heat.
Fill a 1/4 cup with batter. Pour the batter into the pan and immediately swirl the pan so that the batter covers the entire bottom. It's important to do this quickly! These guys cook fast.
Wait for your crepe to bubble before you flip (about 1 minute). The bottom should be lightly golden.
Flip using a spatula. And cook just about 10-15 seconds more.
Simply replace the sugar and vanilla with salt if you prefer to make a savory crepe.