1. Use a crepe maker (if not, a fry pan will work too)
2. Keep the batter simple
This is my favorite recipe for the batter. It is simple so that most of the flavor comes from the fruit, allowing you to use many different topping combinations. (It also goes really well with breakfast style crepes)
1 C flour
1/2 C milk
1/2 C water
1/4 teaspoon salt
2 tablespoons butter, melted
1. In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water. Add the salt and butter; beat until smooth.
2. (Follow cooking instructions on crepe maker or…) Heat a lightly oiled frying pan over medium high heat. Pour batter (1/4 cup) into the pan. Tilt the pan in a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
3. Choose a simple filling
A lot of people try to use really flavorful fillings, but I think they over power the taste of the fruit, therefore ruining the crepe. This recipe is typically used for a fruit dip but it works so well in fruit crepes!
1 (8 oz) package cream cheese, softened
1 (7 oz) jar marshmallow creme
1. Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.
(Other fillings to try: Nutella, vanilla or chocolate pudding, or russian creme)
4. Choose the right fruit
|For these crepes I just did strawberries, blackberries, and
raspberries topped with whip cream and chocolate drizzle
The more fruit the merrier! Especially if your serving a group. Try to stay away from anything that is too juicy or runny though.
Fruit Ideas: Any type of berry, cherries, kiwi, or pineapple
5. Let guests create their own
Everyone likes a different amount of each type of topping, so save yourself the hassle, and let your guests, kids, friends create their own. Not only does this save you time, it keeps the crepes from getting soggy.
6. Provide some drizzle!
Don’t forget some sort of drizzle for the top, as well as whip cream, because no one can resist trying to make their crepe look like something out of a french magazine!
Drizzle Ideas: I like Smucker’s chocolate drizzle but you could also do a caramel, vanilla, or fruit drizzle.
BONUS TIP: Crepes can be stored for up to three days in the fridge, or three months in the freezer.
Do this by putting your crepes on a paper plate with wax paper underneath, sealed in a ziploc bag.
Just be sure the crepes are room temperature before you peel them apart or serve them so that they don’t rip!