How to make crepes in a few easy steps

When you think about it, crepes are the ultimate pancake hack ever invented. They’re super easy to make. The sweet or savory filling options are practically endless and can be made for breakfast, lunch, dinner and dessert. And a bonus: They’re so pretty when topped with powdered sugar, berries, fruit or even chocolate sauce. I especially like that they’re made with basic pantry ingredients that are generally on hand.

More:Crepes with brie, walnuts and honey

To prevent lumps in the batter, combine the ingredients either in a blender or whisk in a bowl, then strain. I like to go the bowl route and strain the batter because I’d rather wash the strainer than the blender. But feel free to mix the ingredients either way.

In a medium-size bowl, add all of the batter ingredients: flour, sugar, salt, milk, eggs and melted butter.

Whisk together.

Then strain the batter into a small pitcher or pouring measuring cup.

Cover with plastic wrap and chill in the refrigerator for an hour. This will help prevent the crepes from breaking apart while cooking.

Heat a non-stick skillet on medium heat and spread the butter in the bottom of the pan using a heat-resistant cooking brush.

Pour the batter in the pan so that it fills up only 1/2 to 3/4 of the diameter of the bottom of the pan.

Tilt the pan in various directions to spread the batter over the total area in the bottom of the pan.

The crepe will cook very quickly.

After about 30 seconds, lift the edges of the crepe using a heat resistant spatula (I like to use the rubber kind) and flip it over.

If using a non-stick skillet, no need to add any more butter to the pan after making the first crepe.

Transfer the crepes onto a large plate. I generally don’t put wax paper in between each crepe, but it’s an option if you like. Let the crepes completely cool before adding the filling.

More: Spinach, raisin, walnut crepes

An option is to fill the crepe with a thin layer of lemon curd.

This is the same filling that is used in lemon meringue pie and can be purchased ready-made, generally by the jams and jellies in the grocery store.

A pretty way to serve a crepe is folded in quarters. First fold the crepe in half, then fold it in half again.

Top with powdered sugar.

And serve. So easy.

Another option is to fill a crepe with peanut butter, or Nutella, and bananas and serve it rolled.

Spread peanut butter (creamy or chunky) on the crepe and add sliced bananas.

Then roll the crepe, top with powdered sugar and dig in.

For fun, add drizzles of chocolate sauce on top of the crepe. What a great way to start the day.

More:Smoked salmon crepe rolls

Crepes recipe

Yields 7

Ingredients:

For the crepes

• 2 eggs
• 1 cup flour
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1-1/4 cups milk
• 2 tablespoons melted butter (for the batter)
• 1/2 teaspoon butter (for greasing the pan)