Breakfast
Simple Crepe Recipe
By The KSW Team · December 19, 2017 · 2 min read
Out of all the recipes I’ve ever made for my family, this crepe recipe is the one they love most. I’ve been making this same crepe recipe since I was 12 years old. Whether it was our big Christmas brunch, a cottage breakfast, or birthday request – these crepes were getting made by the dozen. I usually serve this with a big assortment of fillings like scrambled eggs, avocado, local organic bacon, maple syrup, nut butter, or homemade jam.
Easy Peasy
I love that you can make this crepe recipe ahead and freeze them! Just make sure you put a layer of parchment paper between each crepe. This makes for a super easy Christmas morning breakfast with zero fuss! But hey, this recipe is definitely one to keep on hand all year. You’ll totally love it!
Shoutout to my little brother, Tim, who texts me every year to make sure I’m making him crepes for Christmas. Yes, I’m making crepes again this year.
Ingredients
- 1 cup unsweetened non-dairy milk
- 1/2 cup filtered water
- 1 cup gluten-free flour I used Bob’s Mills All Purpose GF Baking Flour
- 2 eggs
- 1 tbsp coconut oil melted
- Pinch unrefined salt
- 1 tbsp avocado coconut or extra-virgin olive oil for cooking
For a dessert crepe:
- 1 tbsp honey or coconut syrup
- 1 tsp pure vanilla extract
- 1 tsp cinnamon ground
Instructions
- Add all the ingredients to your kitchen mixer and beat until well combined. If you’re making a dessert crepe add in the honey, vanilla and cinnamon as well.
- Heat a pan over medium heat, adding a small amount of oil per crepe. I find a cast iron pan works best).
- Add about 2-3 tbsp of the crepe batter to the pan. Lift and tilt the pan to evenly spread the batter.
- Return to heat and cook through. No need to flip.
- Add crepe to a plate and cover with a lid. Repeat with remaining batter.
Notes
