Valentine's is just around the corner and what better way to kick of the day than with a special morning treat? Whether you're team savory or love things a little sweet, these Easy Classic Crepes are the perfect base for all of your favorite toppings.

A good recipe for crepe batter can be your canvas to all sorts of recipes. From celebrating them in their purest form filled with fresh berries or with a sweet and tangy burst of citrus with Crepes Suzette, these are easy and delicious to serve for breakfast, brunch, or an easy dinner.

What Are Crepes?

Crepes are a traditional French pancake with origins dating back to Roman times. These Easy Classic Crepes follow a pretty traditional recipe of flour, eggs, salt, and milk. Some recipes call for melted butter while this one utilizes olive oil.

They can be prepared with both sweet and savory fillings. The savory crepes are often made with buckwheat or other non-wheat flours while the sweet crepes are made with flour.

Crepes are traditionally served on the Christian holiday Candlemas in France and also used to celebrate the transition of winter to spring. The golden color and round shape of the crepes symbolize the sun and circle of life.

Ingredients

With just a few simple ingredients, these basic crepes come together with complete ease. They take pantry staples and give you a whole new possibility of flavors to play with. They're perfect for an entree, dessert, savory lunch, and everything in between.

Flour - There's no need to purchase any special flour for this crepe recipe. Basic all-purpose flour works just fine.
Eggs - Makes these crepes light, airy, and thin.
Olive Oil - Gives a little richness and moisture to the finished crepes.
Salt - Just a pinch is all that's needed to season these crepes.
Milk - Creates a thin batter and adds flavor. For the most flavor and richness use whole milk.

How to Make Easy Classic Crepes

Once you discover how easy and delicious it is to make homemade crepes, you will have fun experimenting with different flavor combinations. Make the batter the night before, allowing the glutens in the flour to relax, for the best flavor and texture.

Time needed: 23 hours.

Light, airy, and delicate crepes are delicious on their own but the ideal canvas for numerous sweet and savory fillings.

Mix
Add your flour, oil, salt, and eggs to a bowl and whisk to combine.
Drizzle
Pour in a little milk at a time and continue whisking until you have a thin batter.
Refrigerate
Cover your crepe batter and allow it to refrigerate overnight.
Heat
Heat a medium skillet or crepe pan over medium high heat. Add oil and make sure the pan is fully coated.
Batter
Pour a ladleful of batter into the hot skillet and swirl it around to make sure it entirely coats the bottom of the skillet. Allow the first side to cook for 1-2 minutes before flipping. You will begin to see it bubble slightly. Flip it and cook the second side another 1-2 minutes until golden.
Stack
Transfer the finished crepe to a plate and continue with the rest of the batter.
Fill
Add your favorite fillings or simply fold into triangles, sprinkle with powdered sugar, and top with berries.

Sweet and Savory Fillings for Classic Crepes

The possibilities on how to fill your crepes are limitless! You can either add the filling to the center of your crepes and roll them or fold them into a triangle in the classic French crepe style common throughout France, especially the Brittany region.

Whipped Cream and Berries
Crepes Suzette

Nutella
Jam
Peanut Butter or Nut Butters
Cream Cheese
Sauteed Mushrooms
Artichokes
Sauteed Spinach
Ricotta
Grilled Chicken

Tools

All you need is a whisk and a bowl to create this basic French crepe batter. When it comes to cooking the crepes you can use a crepe pan, but you can also use a good nonstick skillet or stainless steel pan. You want one that is around 10" for easy flipping.

Storage

Not only can you make the crepe batter ahead of time but you can also make crepes ahead of time. Stack them up on a plate with paper or parchment paper in between each one to wick away moisture. Tightly wrap the plate in plastic wrap and they will keep in the refrigerator for 2-3 days.

Top Tip for Easy Classic Crepes

When mixing your batter, create a well in your flour and add your eggs, oil, and salt. Whisk this portion together before streaming in your milk. This will give you a smooth, lump free batter.

In addition, for the best flavor and texture, allow your batter to refrigerate overnight. this will allow the glutens to relax and the flavors to marry.