Homemade Crepes

Made it for a brunch at the neighbour’s. Made the batter the night before and cooked up a few crepes in the morning before heading over. Brought extra batter over in case people wanted to whip up a few more while we were there. Everyone enjoyed the crepes (especially the kids!) and we all had fun making and topping them. I made 2 batches: 1. I left of the vanilla for a savoury batch. Shredded some white cheddar, chopped some green onions, and brought some ham and and turkey deli slices for fillings. But the options are endless for fillings - use whatever you like! 2. Left in the vanilla and added some orange zest and spiced rum (a little trick I learned from the owner of a B&B in Bordeaux, and I’ve never looked back!). Obviously you can leave out the rum if you don’t have it or aren’t inclined to add alcohol to breakfast… I get it. You can top this with fruit, Nutella, maple syrup, whipped cream, icing sugar. Again, whatever you fancy. My husband loves these and we have them for dinner sometimes. We stuff them with loads of savoury foods for a not-too-heavy, but perfectly satisfying and unique/fun dinner experience. And then leftovers for breakfast!! If you’ve never made them, don’t hesitate to try. They’re easy, delicious and fun to make. This recipe was a perfect base.

My go-to crepe recipe for savory and sweet options. Turn out great everytime!

These are great! I have filled them with fruit and vanilla yogurt and also with fresh pesto and mozzarella. The recipe works well with GF all purpose flour.