We are parents. We operate on variations of little to no sleep, structured days and tight schedules. At our house, I try to get ahead on meal prep early in the week but some days it doesn’t work out that way. When I come across a versatile recipe that stores and travels well, it goes on my short list. If it’s well received by the kids, it stays. These crepes have been at the top of the short list for years. They are easy when there’s little else in the fridge, quick to throw together and the batter freezes beautifully. Fully cooked, they are a good make-ahead breakfast or lunch option that you can assemble, wrap in parchment or foil and pop in the oven (400°F) for 10 minutes. A go to for toddlers, eaten out-of-hand, you can take these to the park when Spring arrives.
Variations:
Serve with butter and jam, a smear of Nutella or tucked with scrambled eggs and chopped chives. Some other ideas include:
Thinly sliced strawberries, powdered sugar and squeeze of lemon
Nutella, sliced banana and honey
Sliced ham, gruyere, and mustard
Sauteed Spinach and sliced chicken breast
Smoked salmon, roasted asparagus, crème fraiche, or sour cream, squeeze of lemon
How do you fill your crepes?
CREPES For the Family
Yields: 3½ cups batter or 12-14 cooked crepes
4 large eggs
1 2/3 cup whole milk
½ teaspoon kosher salt
1 cup all-purpose flour (4.85 ounces)
5 tablespoons unsalted butter (2½ ounces) melted, plus more for the pan
Filling of choice: sliced ham and cheese, butter and jam, scrambled eggs, smoked salmon, sliced avocado & arugula, and squeeze of lemon.
1. In a blender combine eggs, milk, salt, flour and butter. Process on high until smooth, scraping down the sides as needed, one minute. For best results, let the batter rest for a minimum of one hour (or overnight) in the refrigerator and stir well before using. Batter can be divided and frozen for 1 month, defrost overnight in refrigerator.
2. Preheat an 8-inch non-stick pan over medium high heat. Add enough butter to just coat the surface. Pour a scant ¼ cup batter into pan, swirling the pan off the heat continuously to evenly coat. Cook the batter until set and crisp around the edges, 1 minute (lowering the heat if it browns too fast.) Using a rubber scraper, or your fingers, gently flip the crepe and cook on the second side, until golden brown and slightly puffed, 30 seconds more. Lower heat and add filling of choice. Fold crepe in half or thirds and heat until filling is warm, 1 minute more. Transfer crepe to a plate.
3. Repeat with remaining butter and batter. Crepe batter will keep 2 days in refrigerator. Cooked crepes will keep, wrapped well in an air-tight container, 2 days in refrigerator.
Lisa Léonard-Lee is a food editor and recipe developer. A native New Yorker, she has lived in Brooklyn for the past eleven years with her husband and two children. A graduate of The Cambridge School of Culinary Arts, Lisa has worked in acclaimed Boston and New York restaurants including L’Espalier and Chanterelle, and for caterers such as Hudson Yards and Olivier Chang. She has worked as a Personal Chef, Restaurant Consultant, Culinary Educator, as well as a Recipe Tester and Developer for Martha Stewart’s Living & Every Day Food magazines. Her experience has not-at-all prepared her for unanimously pleasing her toddler and pre-school food critics. Her work continues.