What is the best way to fill crepes?

For sweet crepes filled with chilled filling (like whipped cream), simply warm the crepe on medium heat in a non-stick skillet or crepe pan until lightly crisped and hot. Transfer to a plate and add the filling. Roll or fold. For hot or savory fillings, lay the crepe in the skillet or crepe pan and then add the toppings to the crepe. Let the crepe and filling heat through and any cheeses melt, and then fold or roll with a spatula and transfer to a plate.

Can crepes be made ahead?

Crepes can be kept layered with parchment and covered with plastic wrap or in an airtight container up to 2 days in advance. Reheat to use in a non-stick skillet over medium heat.

Why won't my crepe batter spread?

This has happened to me a few times and I have found this occurs when the batter is too thick. If this happens to you, simply stir a few tablespoons of milk into the batter to thin it out. Also, for a high-quality non-stick crepe pan, do not use too much butter on the pan as that will actually makes it hard to spread the batter.

Whole Wheat Crepes

Description

These whole-wheat crepes are so easy to make at home and can be filled with a wide variety of sweet or savory fillings. They are made with whole-wheat flour for added nutritional benefits.

Ingredients

Scale

1 1/2 cup white whole-wheat flour or whole-wheat flour

1/2 cup all-purpose flour

3/4 teaspoon salt

1 2/3 cups milk or nut milk

4 large eggs

4 tablespoons unsalted butter, divided, melted

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Instructions

Combine whole-wheat flour, all-purpose flour, salt, milk and eggs in a blender. Puree for 15 seconds or until the mixture is complexly smooth. With the motor running, drizzle in 2 tablespoons melted butter and process until combined. Refrigerate batter 1 hour or overnight.
Heat a medium crepe pan or small non-stick skillet over medium heat. Brush some of the remaining melted butter over the hot skillet. Using a scant ¼ cup, pour batter into the center of the skillet, and working quickly, tilt the skillet to allow the batter to run over the cooking surface to cover the bottom of the pan completely.
Cook the crepe on the first side until it is golden and lifts from the pan easily, 1 to 2 minutes. Flip it over with a spatula and cook on the second side until just until set and lightly crisp along the edges, 30 seconds to 2 minutes.
Slide crepe onto a plate. Continue cooking the remaining crepes and layer parchment between each crepe as you stack them.

Notes

If the batter doesn’t spread on the pan when you tilt it, it is probably a little too thick. Add a couple tablespoons of milk to the batch of batter and stir with a silicone spatula.

Prep Time: 25 mins
Cook Time: 1 mins
Category: breakfast
Method: Stove Top
Cuisine: French

Nutrition

Serving Size: 1 crepe
Calories: 145 calories
Sugar: 2 grams
Fat: 6 grams
Carbohydrates: 16 grams
Fiber: 2 grams
Protein: 6 grams