5 from 3 votes

Crepes My Kids Love

crepes

May Chen asked me what I fed my boys when they were little, as part of an article she wrote for Cribsheet, a blog about kids at the Star Tribune. My guys are very adventurous eaters, borderline extreme. Yeah, they will try anything once. The raw oysters were not a huge hit but sushi is a favorite. I suppose they have to draw the line somewhere, for now!

As part of the article I gave her a recipe for crepes, because my boys LOVE them, depending what you fill them with they can be a meal or a sweet treat!!!

Crepes Recipe

1 1/4 cups unbleached all-purpose flour
1/4 cup whole wheat flour (king arthur “white whole wheat” is great for kids who don’t think they like Whole wheat flour!)
1 teaspoon salt
1 teaspoon sugar
3 large eggs
1 1/2 cups whole milk (plus a little more if needed to get batter to resemble maple syrup)
2 tablespoons unsalted butter, melted

Whisk together eggs until well blended. Add milk and butter to eggs.

Whisked Eggs and Flour | ZoëBakes | Photo by Zoë François

Pour egg mixture into the dry ingredients and slowly stir until well combined. Don’t worry if there are a few small lumps. Let the mixture sit for about 30+ minutes (or it can be made a day ahead). All the lumps will dissolve as it is sitting. Once the batter has sat check it to make sure it is thin enough. It should resemble maple syrup. If not, add extra milk until it does.

Mixing Crepe Batter | ZoëBakes | Photo by Zoë François
Whisking Crepes Batter | ZoëBakes | Photo by Zoë François

Heat a well seasoned crepe pan to a medium heat. Add a small pat of butter to the pan and then wipe it off, just leaving the butter residue.

Melting Butter in Crepe Pan | ZoëBakes | Photo by Zoë François
Wiping Butter From Crepe Pan | ZoëBakes | Photo by Zoë François

Ladle a small amount of batter into the pan, just enough to thinly coat the bottom when you swirl it around, the amount will depend on the size of your crepe pan. It should be thin and lacy on the edges. Allow to cook until the crepe is golden brown on the bottom, about 1-2 minutes.

Ladling Crepes Batter into Pan | ZoëBakes | Photo by Zoë François
Crepe cooking in skillet | ZoëBakes | Photo by Zoë François

Flip it over and cook for another 30-60 seconds. Repeat with the rest of the batter.

Flipping a crepe | ZoëBakes | Photo by Zoë François
Crepes Recipe | ZoëBakes | Photo by Zoë François

My kids are usually standing by my side and telling me how to fill them as they come off the stove.

Plate of Crepes | ZoëBakes | Photo by Zoë François

Here are just a few of their favorites that I either roll up like a log or fold in quarters:

nutella
fruit preserves and butter
ham and cheese (I melt the cheese and fry the ham)
fresh fruit and cream
maple syrup (messy but tasty!!!!)
marmelade
Crepe | ZoëBakes | Photo by Zoë François

Host Zoe Francois' crepes , filled with lemon curd, jam and chocolate hazelnut spread, as seen on Zoe Bakes, season 2.

Crepes

My kids love crepes, and I suspect yours will too. This recipe is simple and delicious, and can be topped with almost anything.
5 from 3 votes
Course: Breakfast
Cuisine: Breakfast

Ingredients

  • 1 1/4 cups unbleached all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 tsp salt
  • 1 tsp sugar
  • 3 large eggs
  • 1 1/2 cups whole milk plus a little more if needed to get batter to resemble maple syrup
  • 2 tbsp unsalted butter melted

Instructions

  • Whisk together eggs until well blended. Add milk and butter to eggs.
  • Pour egg mixture into the dry ingredients and slowly stir until well combined. Don't worry if there are a few small lumps. Let the mixture sit for about 30+ minutes (or it can be made a day ahead). All the lumps will dissolve as it is sitting. Once the batter has sat check it to make sure it is thin enough. It should resemble maple syrup. If not, add extra milk until it does.
  • Heat a well seasoned crepe pan to a medium heat. Add a small pat of butter to the pan and then wipe it off, just leaving the butter residue.
  • Ladle a small amount of batter into the pan, just enough to thinly coat the bottom when you swirl it around, the amount will depend on the size of your crepe pan. It should be thin and lacy on the edges. Allow to cook until the crepe is golden brown on the bottom, about 1-2 minutes.
  • Flip it over and cook for another 30-60 seconds. Repeat with the rest of the batter.
  • My kids are usually standing by my side and telling me how to fill them as they come off the stove. A few of their favorites are chocolate hazelnut spread, fruit preserves and butter, ham and cheese (I melt the cheese and fry the ham), fresh fruit and cream, maple syrup, marmelade.

Notes

These can be made ahead and refrigerated. Just stack them on top of each other and cover with plastic. They should easily peel apart. 
Tried this recipe?Let us know how it was!

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16 thoughts to “Crepes My Kids Love”

  1. Mmm I love nutella crepes! but talk about a sugar high. i’ve never made them on my own though. I normally use this storebought mix from trader joes.

  2. Hi Amanda,

    Hmm? I’ve never seen the crepe mix at Trader Joe’s. I was just there this evening picking up King Arthur Flour, which they sell for less than anyone!!!

    I’ll have to check out the crepe mix. Although it is so easy to make yourself, you should give it a try!

    I usually give the boys one nutella crepe after they eat something good for them. Otherwise I’d be peeling them both off the ceiling!

    Zoë

  3. haha that’s normally how I am after I eat some nutella crepes! I literally am bouncing all over the freaking house. I just looked at the box from TJ’s and it’s actually swedish crepes. I think they are thinner and a little more delicate than the originals.

  4. Hi Cakespy,

    Thanks for visiting and let me know how the crepes are and what you fill them with. I’m always looking for new ideas!!!

    Zoë

  5. Hi Amanda,

    When I go to Trader Joe’s am I looking for a mix or pre-made crepes. I just want to see what you are referring to.

    Thanks, Zoë

  6. Yah its premade mix and its probably next to their pancake mixes. It’s in a blue box and they are called swedish crepes. You should try them, they are really easy. But they are super thin and delicate.

  7. a friend of mine once visited and kept us all happy (and up late!) making crepes and simply drizzling fresh lemon juice squeezed over at the end, then rolling up and then sprinkling w/ confectioners sugar (just a little) so a kind of tangy sweet one….delicious!
    also – question on bread zoe:
    i’m on my 4th or 5th! batch of the master recipe BUT –
    my very first was the best!
    since then , the ‘crumb’ has been a little denser , a little softer and less airy – kind of like ‘normal’ sandwich bread..what am i doing differently?? (or , in my opinion WRONG!)
    thanks~
    tracy
    ps – where should i check for your response? thanks again.

  8. Hi Tracy,

    It sounds like maybe you are over-handling the dough or it isn’t rising long enough.

    The other possibility is that the dough is too dry? Did you switch flours?

    Let me know if any of this sounds right and if not, we’ll think of something!

    Zoë

  9. I loved your crepe episode and I’m looking for your Crepe Manicotti recipe. Help, it looked amazing!!

  10. Hi Zoe
    Love watching your show. Can the crepes be made ahead of time and stored in the refrigerator for a couple of days?

    1. Hi Dianne, yes they can! Just stack them on top of each other and cover with plastic. They should easily peel apart. Enjoy!

  11. 5 stars
    I just finished a recipe of these, only I followed the all AP flour recipe given on Magnolia Network. They were so easy to do & such FUN. I had tried crepes several times before, but just couldn’t get them to work for me. This time it was a breeze. Thank you, thank you. (Next time I will add the whole wheat flour.) Can’t wait to try the manicotti. Fabulous idea.

  12. 5 stars
    I have made crepes a couple of times, ut with Einkorn flour freshly milled. I’m in the Caribbean, so I order the berries as. large amount of flour won’t last. And my freezer is always too full! I love them and have mostly done savory like a tender chicken breast with asparagus and a sauce or lobster with a sauce. My husband doesn’t care for lobster! I really want to try your manicotti, it sounds delicious.

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