Crepes: A Versatile Treat

by | Jan 25, 2010 | Breakfast/Brunch, Dessert, Main Dishes, Recipes

During the summer my kids love to get crepes at the Livermore Farmers Market on Thursday nights. This morning I decided to try my hand at making crepes at home to serve to a daughter and one of her friends for breakfast. Instead of quickly finding a recipe on the Internet, I decided to look for one in the plethora of cookbooks I own. After consulting about five cookbooks, I found a recipe in an old Fannie Farmer Cookbook

1965 edition of Fannie Farmer Cookbook

I found the crepes fairly easy to make and there are many things you can stuff them with or spread on them. The ingredients for a crepe itself is very basic and found in most homes. They are versatile–depending on the filling, crepes can be made for breakfast, lunch, dinner, or dessert. For a breakfast filling, I spread Nutella on the crepes and put a row of sliced bananas on them and then rolled them up (the crepes my kids eat at the Farmers Market also have strawberries in them, but I did not have any this morning). Then I dusted them with powdered sugar. While eating them my 14-year old daughter told me I should be a chef, so I’m pretty sure she liked them.

Crepe with strawberries, Nutella, and bananas

Another of my kids’ favorite crepes at the Farmer’s Market has chicken, mushrooms, and pesto in them.

Below is the recipe from the Fannie Farmer Cookbook where they are also called French pancakes. The cookbook says that these crepes are “the basis for some exceptional luncheon dishes and an epicurean way to use leftovers.”  ~merry carter~

Crepes or French Pancakes


  • 2 eggs
  • 1 cup milk
  • ½ teaspoon salt
  • 1 cup all purpose or pastry flour


In a medium bowl, beat eggs only until well blended. Add the other ingredients. Stir until smooth. Cover and let stand at least ½ hour. The batter should be thin—just thick enough to coat a spoon dipped in it. If the batter is too thick, stir in a little more milk.

Heat a 5 or 6-inch frying pan and grease lightly with salad oil. Pour in just enough batter to cover the pan with a very thin layer. Tilt the pan so that the batter spreads evenly. If there is a little too much, tip the pan over the mixing bowl and pour the extra back.

Cook on one side, turn with a spatula, and brown the other side. Cook the pancakes one by one. Roll up or fold in quarters.

Keep warm if you are serving them immediately, or set aside and reheat in the oven. Makes 18 to 24.