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Blog Flog: Crêpes

Eggcentric TV Crepes 2

Crêpes are, truly, one of my favourite things to eat – and to me they taste like summer, perhaps because we always make them on mornings when everyone is around and on holiday, or perhaps because they’re best with berries and other seasonal fruit. (Honestly, my favourite way to eat a crêpe is still to spread it with butter, sprinkle with brown sugar and cinnamon, add a squeeze of lemon if there’s one around, roll it up and eat it standing at the stove while I make more crêpes.)

This year I’m doing a series with the Egg Farmers of Canada, making video tutorials that suit the seasons, and this is what I chose for the summer. Crêpes are a fun thing to get the kids into making too – once you have the method down pat, it’s a skill you’ll keep forever. And you make plenty of friends and admirers when you know how to make a batch of crêpes.
Here’s another great thing to know: while the thin batter can be whisked up in a bowl, you can also blitz it in the blender, which makes it as easy to whip up (literally) as a smoothie. Crêpe batter should be the texture of heavy cream; I like to let mine sit a bit – often recipes instruct you to let it sit for a half hour, or up to overnight – and this helps the flour absorb some moisture, making it more smooth and even. And when you have a crowd to cook for in the morning, it’s nice to be able to blitz a batter the night before and have it ready and waiting in the fridge.

Eggcentric TV Crepes 1

Beyond that, it’s all technique: use a smallish pan, not cast iron (only because they can be heavy and tricky to maneuver) – I use a smallish stainless skillet (not nonstick because I don’t like nonstick coatings), and add a bit of oil or dab of butter to coat the bottom every crepe or two. Keep the heat to medium, pour in some batter and swirl quickly to coat the bottom of the pan, and cook until the edges curl and the top looks matte. Flip and cook until golden on the other side. Easy! You’ll get good at it with practice, and what delicious rewards you’ll earn as you learn.

If you’re a visual learner, the whole video is up now on the free EggcentricTV app, via the iOS App Store or Android App Store – it takes a minute to download, and there are tons of great videos on there. So you can go watch me make these, if you’re so inclined.

Eggcentric TV Crepes 3

Also! I’m running a contest, wherein someone will win a year’s supply of eggs! To enter, watch my video on the EggcentricTV app (it’s on the Recipes in Season channel), and comment here (or on Facebook, Twitter or Instagram using the hashtag #EggcentricTV), letting us know one of the crêpe fillings I used in the video. All submissions need to be entered between 12:00am and 11:59 ET May 23 to July 20, 2018 – there are lots of fancy official rules you can read here.

Good luck!




June 9, 2018


2/3 cup milk

1 large egg

1 Tbsp. melted butter or canola oil

1/2 cup all-purpose flour

1 tsp. sugar (optional)

pinch salt


1To make the crêpe better, combine the milk, egg, butter or oil, flour, sugar (if you're using it) and salt in a bowl and whisk, or in a blender and pulse until smooth, scraping down the sides once or twice. Let the batter sit for 20-30 minutes - it should have the consistency of heavy cream.

2To make the crêpes, set a smallish skillet (well-seasoned cast iron is ideal, and maintains an even heat) over medium-high heat and drizzle with oil or spray with nonstick spray. Consider the first a practice; pour a few tablespoons' worth of batter into the pan and quickly swirl it to coat the bottom — cook until the edge starts to curl from the pan and it's golden on the bottom. Slide a thin spatula under the edge and flip; cook for another minute, until golden on the other side. Repeat with the remaining batter. (Crêpes can be made ahead, covered and refrigerated for up to a day.) Makes about 1 dozen crêpes.


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21 comments on “Blog Flog: Crêpes

  1. Faye
    June 9, 2018 at 10:39 am

    What a fabulous app…..watched your crepe making – looks easy enough for me…but lots more to view….thanks for this.

  2. Kristi
    June 9, 2018 at 11:47 am

    I can’t find the recipe…

  3. Josette
    June 9, 2018 at 3:20 pm

    #eggcentrictv – berries, cinnamon sugar and some lemon. I was hoping to see some savoury fillings too.

  4. Heather
    June 10, 2018 at 9:59 am

    You had me at lemon curd….=)

  5. Jeanie L
    June 10, 2018 at 7:31 pm

    Cinnamon sugar + a squeeze of lemon juice! (That sounds delicious)

  6. Luisa
    June 11, 2018 at 1:24 pm

    #EggcentricTV lemon curd and brown cinnamon… yummy!!

  7. Micheline Millar
    June 11, 2018 at 1:40 pm

    sprinkle of cinnamon sugar and a squeeze of fresh lemon juice

  8. Laurel Swan
    June 12, 2018 at 9:54 am

    Yummm cinnamon sugar and a squeeze of lemon juice!

  9. Jill Zimmerman
    June 26, 2018 at 3:22 pm

    Julie, this looks great, been meaning to take out the crape pan, kidos will love this for breakfast.

  10. Vivian
    July 8, 2018 at 4:24 pm

    Whoa! Best ever lemon curd!

  11. Marion Enns
    July 18, 2018 at 9:15 am

    Cinnamon sugar and a squeeze of lemon. ?

  12. Jenny C
    July 18, 2018 at 9:37 am

    Ooh I love the app! So many great recipes to try and I definitely am going to try the crepe recipe with lemon curd because that sounds so good.

  13. Lily Mannarino
    July 18, 2018 at 10:03 am

    #EggcentricTv – diced ham and tomatoes

  14. Maria Merrick
    July 18, 2018 at 10:13 am

    #EggcentricTV cinnamon sugar and lemon juice!

  15. Vicki
    July 18, 2018 at 1:48 pm

    Cinnamon, sugar, and lemon….yum! Or stacked into a crepe cake with lemon curd filling…double yum!! #EggcentricTV

  16. Stacey Grabham
    July 18, 2018 at 2:14 pm

    #EggcentricTv I’ll have to try cinnamon with my usual sugar and lemon! I do granulated sugar and lemon and roll one up for a snack while I make the rest

  17. Mia Yung
    July 18, 2018 at 9:12 pm

    Yummmm! Love the lemon curd! #EggcentricTV

  18. Cindy Pembe
    July 18, 2018 at 9:56 pm

    #EggcentricTV cinnamon sugar!! Delish

  19. Mairi Dunn
    July 19, 2018 at 7:09 pm

    Cinnamon & fresh lemon

  20. Top 10 Best Epub Readers
    September 11, 2019 at 4:18 am

    Your blog is filled with unique good articles! I was impressed how well you express your thoughts.

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