Today, I am sharing our first recipe. In honor of this momentous occasion, I chose one of my own comfort foods: crepes. I lived on the East Coast for almost 30 years. One of the things that I miss the most is dining out in charming cafes where attention to detail is the order of the day.
One of of the places we continue to eat at when Dave and I visit is Meli-Melo Creperie & Juice Bar located in Greenwich, CT. Lucky for me, crepes happen to be one of my family’s favorite dishes. They love both savory and sweet crepes. We eat them several times a month, and guests enjoy helping prepare them.
This is a basic crepe recipe. There are so many ways to adapt it to suit your needs. Add your favorite extract, sugars, and herbs to create a signature crepe dish your family will love. You may also switch out some of the Flour Farm flour and add oat flour or buckwheat flour for a heartier flavor. To make sweet crepes, we add 1 tsp of organic pure vanilla extract and 2 tsp of organic cane sugar or honey to our mix. Your crepe may turn out a little darker after adding sugar.
We can’t take credit for the original recipe – the honor belongs to Martha Holmberg. Her cookbook, Crepes: 50 Savory and Sweet Recipes, graces a shelf in our library. Our recipe is an adaptation of her Versatile Crepe recipe to fit our specifications using our Flour Farm flour. Thank you Ms. Holmberg for inspiring us every time we open your book.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!
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Recipe Inspiration: Thank you Martha Holmberg. Her book Crepes: 50 Savory and Sweet Recipes, is the best.
Photos by DuPree Productions
We Love Crepes!
For this recipe, you will need: digital scale (preferred), measuring cups and spoons, blender, seasoned crepe pan or 8-10″ non-stick skillet, thin spatula, small bowl, sauce pan and unbleached parchment if you plan to freeze.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
Browning the butter before adding to the mixture is optional; however, this method creates a richness to the batter that surpasses the taste of regular melted butter. To brown the butter, melt 100g (3.5 oz or apprx. 6 1/2 T) of unsalted butter in a small sauce pan over medium heat. Continuously swirl the pan while the milk solids at the bottom of the pan turn a beautiful golden brown and the water sizzles off. Continue to cook for a few more seconds until the butter smells nutty and the color deepens a shade or two darker brown. It’s important to keep a close watch in order to prevent burning the butter- the transformation happens quickly. Pour the browned butter into a small bowl and cool to room temperature before adding to the crepe recipe.
Another choice: If you choose not to brown the butter, simply melt 85g of butter and cool it before adding to the recipe. Melting takes about 20-30 seconds in the microwave. Cool for 10 minutes while you assemble the rest of the recipe.
Choose Gluten Free, Non-GMO, & Organic ingredients.
- 414 mL (14 oz) Whole Milk (1 3/4 C)
- 4 Large Pasture Raised Eggs (200g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 180g (6.3 oz) Flour Farm Organic Gluten Free Flour Blend (1 2/3 C)
- 85g (3 oz) Organic Butter – Browned (See Prep Note – 6T)
Extra butter for cooking
Step 1: Add the milk, eggs, and salt to a blender. Mix on high until well blended – about 10 seconds. Add the flour and blend for another 20 seconds. Add the browned butter and blend for another 10 seconds. The batter should be slightly thin and smooth.
Step 2: Allow the batter to rest for at least 30 minutes; however, it can sit for as little as 5 minutes or up to 24 hours if refrigerated.
Step 3: Heat a seasoned crepe pan (8-10 inches) or non-stick skillet over medium-high heat. The pan is ready when a drop of water dances on contact with the pan.
Step 4: Butter the pan using either a brush or a paper towel. The butter should sizzle on contact, but not burn. Adjust the heat if needed to obtain the perfect sizzle and light brown color.
Step 5: Pour 75mL (1/3 cup) of batter into the center of the pan and swirl to evenly coat the pan. If the batter is thick like a pancake, you will need to pour some batter off. If you have too little batter, you will see gaps or holes in your swirl. Pour a bit more batter to cover up the holes.
Step 6: Cook the crepe until the edges start to dry and pull away from the pan (about 1-2 minutes). Gently lift the crepe and check the bottom side. It should appear to be a lovely mottled brown.
Step 7: Use a thin spatula to flip the crepe. Smooth the crepe out and cook for another 20-30 seconds.
Step 8: Slide or lift the crepe off the pan and place on a plate or cooling rack. Crepes will soften as they cool. Note: Crepes can be stacked without parchment if using right away or if storing in the refrigerator.
Step 9: Repeat steps 4-8. Monitor the heat of the pan and adjust throughout the cooking process.
Step 10: Add your favorite toppings and share the love!
Words of Encouragement: Making the first few crepes may be tricky if you have never made them before. It gets easier after the first few – even for an experienced crepe maker like myself. The reason why I make crepes so often is that I can tailor the recipe to suit my family’s tastes. I stuff them with chicken and apples, shrimp and pistachio sauce, berries and whipped cream, bananas and nut butters. I’ve also served them with chopped herbs, citrus zests and a variety of extracts. The possibilities are endless. Play with this recipe. Have fun! Please share your favorite version. I look forward to hearing from you.
For the Sweet-tooth: Add 1 tsp of vanilla extract (or your favorite extract,) and 2 tsp of cane sugar to the batter to make dessert-type crepes.
Make Ahead Time Saver: Make a double batch. Crepes freeze well! Freezing makes it easy to whip up last minute dinner or dessert. Place unbleached parchment between crepes to prevent sticking as they thaw. Store them in a freezer bag or container. They keep nicely for about 1 month. Thaw them in the refrigerator 1-2 days before you want to use them or follow the defrost settings on your microwave.
- Serving Size: 1 Crepe
- Calories: 110
- Sugar: 1 g
- Sodium: 130 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: <1
- Protein: 3 g
- Cholesterol: 55 mg