Make the crepe batter. Add all of the ingredients to your blender and blend for about 30 seconds.
Refrigerate. I usually make the crepe batter the night before and let it sit in the refrigerator overnight. Alton Brown recommends refrigerating for at least an hour.
How to Cook Crepes
Heat a frying pan over medium to medium-high heat. Add a small amount of butter to grease the pan (unless non-stick).
Add ¼ cup of crepe batter to the skillet and roll the skillet to allow the batter to spread evenly.
As soon as the edges start to look dry, use a spatula to loosen the edge of the crepe. Use your hand to gently pull the crepe off of the skillet and flip it over.
Remove the crepe and set it onto a plate. Stack the crepes as they are done. They will stay warm this way.
Store the crepe batter in the fridge for about an hour before cooking. This step helps the bubble settle out and gives you a smoother crepe.
Store leftover crepes in the fridge for 1 to 2 days. Wrap stacked crepes in plastic wrap or foil. Place in a zip-top bag. Let them come to room temperature before eating.
Leftover crepes can also be frozen for up to 4 months.
Crepe Filling Variations
Butter and sugar. Butter and sugar might be the original sweet crepe. It's simple and definitely a kid favorite.
Nutella. Fill your crepe with a few dollops of Nutella. Add bananas and/or strawberries.
Fresh fruit and whipped cream. Fresh fruits and fresh whipped cream is an easy way to fill crepes. This filling is sweet but not too sweet.
Strawberry and cream cheese filling. Blend cream cheese with a few teaspoons of brown sugar. Add this filling and fresh strawberries for a
Lemon curd. Lemon curd is a classic crepe filling. Add a few tablespoons of ricotta cheese and a few dollops of homemade lemon curd.
Crepes Suzette. This classic orange sauce is made with butter, Grand Marnier, a little orange juice, and orange zest.
Ham and cheese. Thin black forest ham and gruyere cheese is a classic savory filling for crepes.
Mushroom and spinach. Sauté onion and mushrooms in a little bit of butter. Add salt and pepper and a handful of spinach. Add shredded mozzarella or provolone cheese. This crepe is great with a simple hollandaise sauce.
Smoked salmon and dill cream cheese. Season cream cheese with a little bit of dried dill. (allow it to come to room temperature). Fill your crepe with cream cheese and smoked salmon.
Eggs and bacon. Basically a savory French breakfast crepe.
Chicken and pesto. Chicken and pesto sauce with provolone cheese is divine as a crepe filling.