I never attempted to make crepes before a school project we did last year, but they have since become a family favorite!  I still don’t know if I make them *right*, but it works for us!  Here is our simple crepe recipe adapted from The Bonne Femme Cookbook.

Just cut the recipe in half if you don’t want to be making crepes forever!  I like to freeze mine, so I figure I might as well make a ton if I’m going to have all the ingredients out and ready!

Basic Crepe Recipe

(Makes 24 crepes)

• 1 1/2 cups milk
• 1 cup water
• 4 large eggs
• 2 cups flour (I use whole wheat)
• 1/2 tsp. salt
• 6 Tbsp. melted unsalted butter

1) Stir together flour and salt in a large bowl.  Whisk together milk, water, and eggs.  Slowly whisk the wet ingredients into the dry ingredients.  Whisk in the melted butter.   Refrigerate batter at least 1 hour (to allow the bubbles to settle and prevent tearing of the crepes when cooking).  I know it’s bad, but I don’t always do this depending on how much time I have!

2)  After refrigeration, stir gently to blend the ingredients back together.  Brush the bottom of a 6 to 7-inch skillet with butter (or coconut oil) to lightly coat.   Heat over medium-high heat for several minutes. Lift the pan up from the stove and pour 1/4 cup of the batter into hot pan.  Swirl to coat the bottom of the pan with batter.

3)  Replace pan on the burner.  Cook until lightly browned (about 30 seconds – 1 minute). Flip and cook about 30 seconds to one minute more.

4. Place crepe onto a plate to cool.  (You’ll probably need multiple plates to allow enough time for each one to cool completely.)  Repeat with remaining batter.

To freeze:  Place wax or parchment paper between crepes.  Place in a freezer-safe container.

When ready to use:  Allow to thaw completely in the refrigerator.  Heat through on a skillet or in the microwave before serving.

There are many ways to make crepes.  You can stuff them with chicken, veggies, and cheese for a more filling meal.  I like to just add blueberries and lightly drizzle with maple syrup for a quick breakfast or lunch.

Find more posts in my Five Days of Freezer Cooking series. Also, this post is part of the Five Days of… over at iHomeschool Network. Be sure to visit and see all the other wonderful posts from my lovely and talented friends! This series is sponsored by Beech Retreat.