This classic brunch dish is easier to make than you might think!
Does anyone else remember the pancake vs. waffles debate? It might just be me, but there used to be heated discussions about the superiority of classic breakfast staples both in my school and online. One camp would dig their feet into the nooks and crannies of a perfectly gridded waffle and say that its crispy, square pockets made it perfect for retaining toppings like butter and syrup. Meanwhile, pancake apologists would entrench themselves in arguments about the fluffy flexibility for fillings and toppings only afforded by a plate of fantastic flapjacks. These discussions would dance back and forth with even further cemented opinions, breeding a needless division among breakfast lovers.
It was a simpler time.
It never feels good to be the oddity in such a seemingly obvious two-sided debate, but has anyone made the case for crêpes? Before you get out your pancake pitchforks and waffle irons, hear me out: Crêpes are the best of both worlds, if you ask me, and I’m tired of pretending they aren’t the solution to this old argument.
Crêpes are delicious and delicate, making them the perfect vessel to stuff with your favorite fillings (like chocolate ganache) or top with your favorite fixings (like sliced fruit). Whether it be a simple butter and sugar crêpe or a complicated affair of berries and cream (or even savory options!), you can’t go wrong with a crêpe creation of your own.
Are Crêpes Healthy?
It might be a reflexive response to give an immediate “no” to this question. Consisting primarily of flour, sugar, and milk, crêpes contain very few healthy attributes of their own. However, crêpes can be the delicious foundation for sneaking in some more nutritious fillings, both sweet and savory. Fruits are naturally chock-full of antioxidants and vitamins, while savory stuffing options like cheese, eggs, and ham are rich in protein. Putting sautéed spinach into a savory crêpe is a great way to incorporate essential minerals, and even shaving some dark chocolate into a sweet crêpe is an easy way to sneak in some more antioxidants.
Fundamentally, however, crêpes usually aren’t considered a health food, and how healthy—or unhealthy—they really are for you depends on what you put in them. Crêpes also typically fail the regular checklists of most vegan, keto, gluten-free, and Paleo dietary restrictions, and due to the delicate nature of the batter, changing the classic recipe can yield very different results. That said, don’t let it discourage you from trying your hand at crêpe recipes that have been developed specifically for those diets.
How To Spruce The Crêpe Out Of Your Crêpes
Crêpes, like pancakes and waffles, serve as the phenomenal foundation for flavorful toppings and fillings! Whether it be a chocolate pancake-inspired crêpe batter or a deliciously salty experience inspired by chicken and waffles, use this crêpe recipe as a springboard for some stellar sweet and savory takes. Here’s some inspo to get you started:
- Diner-Style Blueberry and Whipped Cream Crêpe Cake: If you’re looking for that classic combination of blueberries and whipped cream that you can only find at your local diner, just incorporate a handful of blueberries into your batter and top off your crêpe folds with a dollop of homemade whip!
- Crêpe-Full of Chicken: Hankering for that Southern-style comfort food, combining sweet and savory goodness with a little bit of heat? Serve these crêpes with a drizzle of jalapeño honey and a couple of carefully fried strips of country-style chicken.
- Cash Money Cashew Crêpes: If you’re looking for a delicious, unique filling, try sating your craving with a combination you’ll go nuts over! Use salted roasted cashew butter and some decadent mango pulp to get a tropical crêpe flavor that tastes more expensive than it is.
How To Make Ahead And Store
Crêpes are delicious and cook quickly due to their thin spread. However, refrigerating crêpes runs the risk of them tearing when it comes time to separate them again! As such, when you store your crêpes, make sure to store them with parchment paper dividers between each finished layer, and then wrap the whole stack in plastic. They’ll last in the fridge this way for about 3 days. To warm them, toss them for a brief stint onto a hot pan/griddle to get them ready for filling and serving.
Serving Suggestions
Crêpes make any breakfast spread superior, and they are also a stand-out option for dessert (drizzled with Salted Caramel Sauce, anyone?). But they shouldn’t have to do it alone! Thankfully, there are dozens of delicious recipes to pair your crêpes with. Enjoy them alongside these Ham And Cheese Mini Frittatas with a side of Baked Brown-Sugar Bacon. Or, whip up a refreshing smoothie to down with your crêpes; try this Coconut Milk Smoothie or some Homemade Strawberry Juice!
Recipe
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3/4 cup milk at room temperature
- 1/2 cup water at room temperature
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- unsalted butter to grease the pan
Instructions
- In a blender, combine flour, sugar, salt, milk, water, eggs, and vanilla extract. Blend until the mixture is smooth, about 20 seconds. Let the batter rest for at least 30 minutes at room temperature or refrigerate for up to 1 day.
- Heat an 8-inch nonstick skillet over medium heat. Lightly butter the pan. Pour 1/4 cup of batter into the center of the skillet. Swirl the pan to spread the batter thinly. Cook until the edges are dry and the bottom is lightly golden, about 1 minute.
- Carefully flip the crêpe with a spatula and cook the other side for about 30 seconds. Transfer to a plate and repeat with the remaining batter, buttering the skillet as needed. Serve warm with your favorite fillings.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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