Christmas Crepes Delight (Ready-to-Print Version)
Light, lacy crepes ideal for festive mornings with customizable sweet or savory fillings and toppings.
# What You’ll Need:
→ Dry ingredients
01 -
1.5 cups all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
0.5 teaspoon salt
→ Wet ingredients
04 -
4 large eggs, room temperature
05 -
2 cups whole milk, room temperature
06 -
0.25 cup unsalted butter, melted and slightly cooled
07 -
2 tablespoons vanilla extract
08 -
2 tablespoons brandy or cognac (optional)
→ For cooking and serving
09 -
Additional unsalted butter for pan
10 -
Powdered sugar for dusting
11 -
Fresh berries (strawberries, blueberries, raspberries)
12 -
Whipped cream or sweetened mascarpone
13 -
Nutella or chocolate hazelnut spread
14 -
Lemon wedges and sugar
15 -
Maple syrup or honey
# Step-by-Step Guide:
01 -
In a large bowl, whisk together all-purpose flour, granulated sugar, and salt until evenly mixed.
02 -
In a separate bowl, beat eggs until frothy. Add whole milk, melted butter, vanilla extract, and brandy if using; whisk until fully incorporated.
03 -
Create a well in the dry ingredients and gradually add half of the wet mixture. Whisk from the center, pulling in flour from the sides slowly. Once smooth, add the remaining wet ingredients and whisk until a thin, lump-free batter forms. Strain through a fine mesh if necessary.
04 -
Cover batter with plastic wrap and let rest at room temperature for at least 30 minutes to hydrate flour and relax gluten, or refrigerate up to 24 hours, bringing it back to room temperature before cooking.
05 -
Preheat an 8 or 9 inch nonstick skillet or crepe pan over medium heat for about 3 minutes. Lightly coat with butter, ensuring it is melted and foaming but not browned.
06 -
Ladle approximately 0.25 cup batter into pan’s center, immediately tilting and rotating the pan in a circular motion to spread the batter evenly. Cook undisturbed for 45 seconds to 1 minute until edges turn golden and lift away from the pan.
07 -
Using a thin spatula, carefully flip the crepe and cook the second side for about 30 seconds until set but not browned. Transfer to a plate and repeat with remaining batter, adjusting heat as needed.
08 -
Arrange crepes on a platter. Provide a variety of sweet and savory fillings such as Nutella and berries, whipped cream and mascarpone, lemon and sugar, smoked salmon, cheese, and ham. Allow guests to fill and fold crepes to their liking.
09 -
Keep cooked crepes warm by stacking them with parchment layers on an oven-safe plate covered with foil in a 200°F oven. Avoid high stacks to prevent sogginess.
# Handy Tips:
01 -
Resting the batter improves texture by hydrating flour and relaxing gluten, resulting in tender crepes.
02 -
Room temperature eggs and milk blend more smoothly; warm them slightly if needed.
03 -
Using a nonstick or well-seasoned pan is crucial to achieve thin, delicate crepes without tearing.
04 -
Brandy adds tenderness and helps create lacy edges but can be substituted with additional vanilla extract.
05 -
For savory versions, reduce or omit sugar in the batter.