Homemade crepes

The weather has changed from incredibly hot & dry to chilly & rainy. Don’t get me wrong, nature really needed that and even in our garden, I can see how desperately this amount of rain was needed for all the plants and the trees.

Due to the chilly weather, we have been having a craving for comfort food: something warm like babka or homemade crepes. These are a wonderful sunday afternoon snack or even an amazing breakfast for any day of the week, if you have some extra minutes to prepare these. Whipping up the dough can be managed in no time. Baking takes a little longer. But it’s absolutely worth it!

Recipe for 10 homemade crepes

• 500 ml of milk
• 3 eggs
• 20 grams of melted butter
• 250 grams of flour
• 2.5 packages of vanilla sugar or 20 grams of sugar and 1/2 tsp of vanilla extract
• a pinch of salt

Mix all the ingredients together by hand or with the aid of an electrical mixer. The batter is very thin! It’s supposed to be that way, so don’t worry. 😉

I usually work with two little pans simultaneously, so the process of actually making the crepes does not take too long.

Preheat the pans to medium heat. You don’t need any extra butter to bake these. Add one big scoop of batter into the pan. Lift the pan and rotate it once, so the dough covers the entire bottom of the pan.

Let this bake for 1 to 2 minutes and then flip. Either throw the dough (a lot of fun, but takes some practice) or use a spatula to turn it. The crepes should just barely brown. The first crepe is a little tricky, since the dough will still stick to the sides of the pan. Carefully push down the crepe, until you are able to go under it and flip it then with a spatula.

Bake on the other side for about a minute to 1.5 (until slightly brown). You could also flip the crepe and then bake the other side again, if you think it is not done, yet. Do not overbake though, because then the crepe cannot be rolled or folded anymore. Transfer the baked crepe to a plate. Put the next scoop of batter right into the pan and get started on the next one.

The baked crepe can now be filled with

• Nutella or another chocolate spread
• a mixture of cinnamon and brown sugar (ratio 1 to 2–> 1/2 tsp of cinnamon & 1 tsp of brown sugar)
• fresh fruits
• powdered sugar

A combination of these fillings is also just wonderful! Chocolate with fruits, fruits and powdered sugar, … Fill the homemade crepes with your favorite filling and either roll it up or flip the sides two times, so you have a triangle. This is how I usually fold it up.

The recipe makes 10 crepes in medium sized pans. This is the perfect amount for 4 people for an afternoon snack.

Let me know, if you have tried these. Enjoy your time on the blog and look around a little more. If you have any questions, let me know!

Love and happiness,

Sue