Growing up I had a friend whose family always made crepes. I was a small town little girl who didn’t even know what crepes were, but they introduced me to these little pieces of heaven. I had them many times at her house, savoring each occasion. Every time I find a restaurant specializing in crepes I try them out and they are wonderful.
I had never made crepes on my own until a couple of years ago when I started experimenting with natural yeast. They seemed intimidating and fancy to me before that. I realized after making them the first time that they aren’t hard at all. This recipe comes together extremely quickly and is a fun treat to switch things up in your menu.
I have been making crepes with my starter for a while and always mean to post the recipe I use. Now is as good a time as any, I suppose! I have tried a few different crepe recipes. I altered this one and love how it turned out. Many recipes call for added sugar, which I don’t like because I am going to be topping them with lots of fruit and cream or syrup anyway – I don’t need the crepes themselves to have sugar in them! This recipe can be used as either sweet or savory crepes, and can be made dairy free by using nut milk and coconut oil.
- 1 c starter (active)
- ⅓ c milk (almond, coconut, etc will work)
- 2 large eggs
- ½ tsp vanilla
- 2 T melted coconut oil or butter
- ¼ tsp salt
- fresh fruit, whipped cream, syrup, nut butter, etc. for topping
- Whisk together all ingredients until you form a smooth batter.
- Heat a well greased skillet (8-10") over med/high heat.
- Place batter by ¼ cups into skillet, turning the skillet slowly to coat the bottom with the batter. Cook for a minute or two, or until bubbles form and pop on the top.
- Carefully turn the crepe over and cook another 30 seconds or so or until browned. Remove to plate and repeat with the remaining batter.
- Top crepes with fruit and roll up, or fold into quarters and eat topped with fruit.