Wake Up with Homemade Vanilla Crêpes

I have to admit, if there is one breakfast food that I go overboard on…it’s crêpes.

This photo was taken at Cora’s restaurant and shows a typical breakfast for me when I eat there. An April 89 crepe! It features a mix of basically every fruit the restaurant has on a bed on English crème or chocolate spread (I obviously went with chocolate), wrapped in a large crêpe, and with three dollops of whipped crème on top.

Delicious.

But, in my effort to eat healthier, I have been going to Cora’s less and less which means I am missing out on this lovely meal. Instead I made homemade vanilla crêpes so I can at least have the enjoyment of wrapping up my own fruits into a delectable meal.

In this post, I am going to show you my recipe for homemade crêpes. Later on, I will have a HUGE post with all the possible things you can put into a crêpe or use a crêpe for. I might even have some friends come along and have them share their favourite fillings! So without further ado…let’s make some crêpes!

Homemade Vanilla Crêpes

1 cup flour
1 cup milk*
2 eggs*
2 tbsp butter, melted
¼ tsp salt
¼ tsp baking powder
Vanilla for flavouring (adjust to taste)

*At room temperature if possible

1. In a medium bowl mix the flour, salt, and baking powder.
2. Add the wet ingredients and beat until smooth. Note, you may get some clumps of butter if your milk and eggs are not at room temperature. This is NOT a problem and the crêpes will turn out just as well in the end.
3. Heat a pan or crêpe pan to medium-high heat. Grease the pan well with butter.
4. Ladle batter into the pan (about ½ to 1 cup worth) and CAREFULLY tip and rotate the pan so the batter thins out over the bottom.
5. Cook on first side until top is no longer wet. Then use a spatula to flip and continue cooking. It does not take look for these to cook.
6. Remove the crêpe from the pan and get ready to add filling.

A couple things to note about this recipe:

-The crêpes can be eaten while warm or when cooled depending on your preference

-The vanilla can be adjusted to suit your taste, I add A LOT because sometimes I just eat the crêpe without filling!

-The finished crêpes can be frozen. Just put a piece of wax or parchment paper between each one then put in a freezer bag or similar container. Remove the day you wish to use them and let thaw on the counter.

That is it for today but be sure to come back for the fillings post, you will not want to miss some of the awesome (and crazy) combinations!