Learn how to master the art of crepe making! Plus a recipe for Strawberries ‘n Orange Cream Crepes.
Hi! Popping in on a Saturday to show you exactly how I make crepes. Also, happy valentine’s day. Or if you’re against Valentine’s Day, happy Saturday morning.
Whether you’re spending today with a husband, boyfriend, fiancé, bestie, dog (hey, I’m not judgin’)… we all have a Valentine. It’s called chocolate and it never lets us down. Another love? Crepes. Crepes, in their slim and elegant beauty, have a unique buttery lightness. Silky smooth with thin-as-lace, lightly crisped edges. These French style pancakes are the perfect “fancy without actually being fancy” weekend breakfast.
What I mean is, crepes are laughably easy to make. And I’m not only going to TELL you how I make them. I’m gonna freakin’ show ya.
Anyone and everyone has an opinion about crepes. What I’m showing you today is how I make and eat them. I love sweet crepes over savory crepes (shocking), but that doesn’t mean you can’t fill these up with eggs, veggies, meats, sauce, etc. The batter isn’t sweet at all, so savory fillings work wonderfully.
My crepe recipe has always been the same, no matter what fillings I am using.
You can use sweet fillings like fruits, jams, peanut butter, Nutella, s’mores (yes, s’mores). Or strawberries and fresh whipped cream made with orange liquor.
Did you read that? Orange booze spiked whipped cream for breakfast. That’s right. Today I will teach you how to make Strawberries ‘n Orange Cream Crepes. This is the kind of fresh, simple recipe that highlights the taste of the crepe itself. And if you’re anything like me, you will pile on the boozy whipped cream. Orange liquor for breakfast has me jumping out of bed. I’m totally making these crepes again this morning.
Here is the recipe if you’re eager to make my crepes rightthisverysecond. For those of you who want to perfect the art of crepe making and learn about the importance of ingredients and techniques I use, please see all my step-by-step photos below the recipe.
PS: my friend likes to call crepes “creepies” and I accidentally typed creepies about 30 times writing this post. :-/
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Strawberries 'n Orange Cream Crepes
Light, buttery, delicate crepes filled with orange liquor-spiked whipped cream, fresh strawberries, and a sprinkle of cinnamon. This basic crepe recipe goes well with your favorite crepe fillings and toppings, so feel free to sub in your favorite goodies.
- 3 Tablespoons unsalted butter (melted and cooled for 15 minutes), plus more for the pan
- 1 cup (125g) all-purpose flour (measured correctly)
- 1 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 3/4 cup (180ml) whole milk1
- 1/2 cup (120ml) water
- 2 large Eggland's Best eggs
- 1 and 1/2 teaspoons vanilla extract
Orange Whipped Cream
- 1 cup (240ml) heavy cream
- 3 Tablespoons (37g) granulated sugar
- 1 teaspoon orange juice
- 1 teaspoon vanilla extract
- 1 Tablespoon (15ml) orange liquor/triple sec (such as Cointreau)2
- 10 large fresh strawberries, sliced
- ground cinnamon, to taste
- Feel free to read my step-by-step notes and use my step-by-step photos below this recipe.
- Make the crepes: Start with the butter. It should be melted and set aside for at least 15 minutes so it is not extremely hot (which will then "scramble" your eggs when mixed). Make sure it's slightly cool.
- Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender (or use an electric mixer or whisk). Mix on medium-high speed for 20-30 seconds or until everything is combined. The mixture will be the consistency of cream and silky smooth. Pour into a medium-size bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.
- Melt a little extra butter in a small frying pan over medium heat. Pour 1/4 cup of chilled batter onto the center of the pan. Tilt the pan and swirl the batter evenly to all sides. Cook 1-2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter on your pan, the crepes won't stick.
- Make the whipped cream: Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. Or use a handheld mixer. After about 1 minute when the cream begins to thicken, add the sugar, orange juice, vanilla, and liquor. Continue to whip until it forms stiff peaks, about 3 minutes more. Makes about 2 cups. You may have some leftover if you don't pile it on as heavy as I do.
- Assemble the crepes: Spread a generous (or not so generous?) amount of whipped cream down the middle of the crepe. Top with a few slices of strawberries. Fold up the sides of the crepe and press down to seal. Top with more whipped cream, strawberries, and a sprinkle of cinnamon. Serve warm.
- Make ahead tip: Unfilled crepes will remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Batter may be made the night before. Pour into a mixing bowl and cover tightly, then prepare crepes in the morning.
Other filling options: Use your imagination! Nutella, fresh fruit, plain whipped cream, peanut butter, jam, or anything savory.
- I prefer whole milk in the crepe batter. For a richer tasting crepe, half-and-half or heavy cream work as well. 2% is OK, but I wouldn't use any lower fat milks.
- You can leave out the orange liquor. Instead, use 1 Tablespoon orange juice (and leave out the 1 additional teaspoon orange juice).
Adapted from Kraft
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First first first! Melt some butter. 3 Tablespoons of butter go into the crepe batter. The butter is what will make your crepes silky smooth and, well, blissfully buttery. I melt the butter in the microwave and let it sit for about 15 minutes to slightly cool down. Make sure you do this! Otherwise, the piping hot melted butter will scramble the eggs in the crepe batter.
Eggs are a staple in crepe batter. Up for debate are the liquids. I use milk and water. It’s what I like best for these light, delicate cakes. I prefer whole milk for a luxurious taste and texture, though 2% would be fine. Half-and-half is great, and if you’re feeling indulgent, heavy cream works too.
We’re going to use a blender to mix everything together. That’s right, a blender. Why the heck a blender, you ask? It’s just the easiest! This is a one bowl recipe and to really get everything blended just right, a blender is best. A whisk works too, of course.
Blend all of the batter ingredients together until completely smooth. The batter is silky and the consistency of cream. Chill the batter in the refrigerator for 30-60 minutes (and up to 1 day– great for making ahead!). This helps the flour hydrate completely– key in crepe making. I find the flavor is much better after 60 minutes.
The KEY to crepe making:
Is the size of your pan. Some crepe people might tell you that you need a fancy pan but you absolutely do not. I just use a small 6-7 inch pan. In fact, I think I got it from Walmart for about $5. If you use a small pan the same size that you want your crepes, crepe making will be 1,000x easier.
Grab a stick of butter and butter your skillet before adding the crepe batter. You will butter the pan before each crepe you make. Non-stick spray is OK too.
Also, get your pan fully heated before adding batter. Make sure that pan is at medium heat, no less.
1/4 cup of batter per crepe. If you have a larger pan, like around 8 inches, 1/4 cup of batter still works. Your crepes will be a little thinner, which might just be something you want anyway. Pour the batter into the center of the hot pan. Manually twirl the pan around so the batter goes around to the edges of the pan. Allow it to cook for 1-2 minutes or until the bottom is lightly browned.
With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Hey, guess what? You might not flip a crepe perfectly each time. I sure as hell don’t. So what! Sprinkle some cinnamon-sugar on it and call it a tasty snack.
Like flipping omelets or pancakes, flipping crepes just takes practice. Be patient with yourself.
Cook the other side for an additional minute, then transfer to a large plate or baking sheet in a warmed 200F degree oven. Repeat with remaining batter.
Make the faaaaabulous boozy whipped cream. Hey, guess what? Homemade whipped cream is simple. Booze are optional. Plain whipped cream is just as tasty.
Then, fill your crepes.
Whipped cream and strawberries down the center. Fold one side over the other. Top with more strawberries and whipped cream. Finish with a sprinkle of cinnamon.
Subtle sweetness. Pure crepe goodness.
Fancy, without actually being fancy.
Eggland’s Best provided me with eggs to bring you this recipe.