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Sweet and Savory Crepes

Crepes are just like Pancakes, in fact, they are called the French Pancakes but they are very much lighter and tender compared to the regular pancakes. It’s also great food for kids!.

These Crepes are very light

Sweet and Savory Crepes

You can choose to make these Crepes either sweet or savory.

For the Savory version, simply fill it with scrambled Eggs just like I did in this recipe or Ham, Cheese, shredded meat etc

Also, for the sweet crepes, you can fill it with chocolate spread, hazelnut spread, jam, jelly etc. In short, you are only limited by your imagination with your choice of fillings as there are so many options.

Notes:

1- You can use a blender to combine all the ingredient if you choose – it will actually save you some muscle energy but you will need to clean the blender.

2- In some cases, the batter may become a little thick after the resting period, feel free to add a little bit of milk to thin it out.

3- You may need to increase or reduce the heat at different points during the cooking process, so keep an eye on the crepes!

4- The crepes can be stored in the fridge for up to 2 days and you can store it in the Freezer for up to a month.

 

 

Sweet and Savory Crepes

Crepes are just like Pancakes, in fact, they are called the French Pancakes but they are very much lighter and tender compared to the regular pancakes. It's also great food for kids!.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: French
Keyword: easy, homemade
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3 People
Calories: 829kcal
Author: Lola Osinkolu

Ingredients

Sweet Crepes

  • 1 Cup Flour
  • 11/4 Cup Milk
  • 2 Tbsp Butter
  • 1/8 Tsp Salt
  • 2 Eggs
  • 2 tbsp Sugar
  • 1 tsp Vanilla

Savory Crepes

  • 1 cup flour
  • 11/4 Cup Milk
  • 2 Tbsp Butter
  • 1/8 Tsp Cayenne Pepper
  • 2 Eggs

Instructions

  • Add all your ingredients together in a bowl and whisk it together until there is little to no lumps left in the batter then pass the batter through a sieve and leave the batter to rest on the Tabletop for about 15 to 30 minutes or put it in the refrigerator for 1 hour and you can as well leave it
  • overnight in the fridge-This step is very important because it allows the gluten to rest so that you will not end up with a tough crepe.
  • Preheat a skillet or a heavy bottom non-stick pan (preferably between 9-12 inch pan), butter the pan and pour about 1/4 cup of batter into the pan, then tilt and rotate the pan to evenly spread the batter.
  • cook the first side is golden brown this should take about 1 to 2 minutes then flip to the other side and cook for a couple of seconds.
  • This savory version is best eaten hot while you can eat the sweet version hot or warm or at room temperature-the choice is yours!. Enjoy!!

Nutrition

Calories: 829kcal | Carbohydrates: 94g | Protein: 30g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 303mg | Sodium: 508mg | Potassium: 761mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1543IU | Calcium: 551mg | Iron: 5mg

 

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