Crepe Party

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It’s so easy to have your own crepe party at home, with a great, simple recipe for foolproof crepes and a bunch of topping ideas. Great way to kick breakfast or brunch up a notch!

Why should I make this crepe recipe?

It’s barely adapted from food scientist and kitchen genius, Alton Brown. I think his recipes are basically foolproof.

These crepes are so easy you’ll be shocked. They just requires a handful of ingredients that you pulse together in a blender.

The crepes are lacy and thin, with the trademark golden crisp edges and a softer interior. Absolutely delicious!

Making a crepe party is as simple as making the crepes and assembling some creative topping options, that are highly adaptable based on what you have on hand.

The batter can be prepared up to 48 hours in advance, which means leftover batter can be stored, and the cooked crepes store very well too.

What do you need to make crepes?

Eggs, milk, water, flour, and melted butter. THAT’S IT! For sweet crepes, which I always go for, you add sugar and vanilla too.

For savory crepes, add a pinch of salt, and optionally a pinch of dried herbs or a small handful of chopped fresh herbs.

How do you make perfect crepes?

Combine all the ingredients in a blender, and pulse for around 10 seconds to combine.

Place the batter in the fridge for an 1 hour, which allows the bubbles to subside so the crepes don’t tear during cooking. One of my favorite things about this recipe is that the batter can be made up to 48 hours in advance. I personally love making the batter the night before so it’s ready for an early breakfast the next day.

Make the crepes by melting some butter in a pan on medium heat, then adding around 2 tbsp of batter and swirling evenly until you get an even thin layer. Cook for around 30 seconds, then flip and cook for a further 10-15 seconds until both sides have cooked and set.

Can I make these crepes without a blender?

Yes! Whisk vigorously. A blender will make your life easier because it’ll really help to combine the flour with the liquid ingredients, but it isn’t make or break.

Tips for a successful crepe party:

1. Double the recipe if you are feeding more than a family of 4 (this recipe makes about 12 -15 crepes). They are so light and thin that you’ll definitely be able to eat a few.

2. Prepare the batter the night before. You can even cook the crepes the day before if you want minimal fuss. They’ll keep well tightly covered in the fridge, and you can warm them gently in the oven at low heat (200 F/95C for a few minutes) before eating. I do prefer fresh crepes day made the day of eating, but this is definitely an option.

3. Heat two oven burners and use 2 skillets, cooking simultaneously to get through cooking the batter faster.

4. Prepare your serving bowls in advance, so that you know which bowl the jam goes in, what bowl the cream goes in, etc.

5. Plan out and prepare any toppings in advance, like making any homemade sauces, or washing and cutting fruit, etc.

Toppings in a crepe party:

Sweet toppings:

Keep it simple with maple syrup or honey.

Caramel sauce would be delicious drizzled on crepes:

Prepare caramel sauce days before and keep stored in a jar in the fridge. Try this honey caramel sauce made without sugar, or this orange blossom salted caramel. Both delicious!

Jam: I love raspberry or strawberry jam with crepes, you can also try apricot or orange marmalade.

Nutella is a classic! I have a soft spot for nutella crepes.

I also like keeping it simple with some squeezed lemon juice and granulated sugar

Fresh fruit and berries are delicious on crepes. I like pairing these with Greek yogurt and a drizzle of honey.

You can do nut butters like pistachio butter, peanut butter, almond butter, etc.

You may even add toasted flaked almonds, or toasted coconut for some crunch.

Savory crepe toppings:

If you choose to make some savory crepes (by omitting the sugar and vanilla in the batter), you have a lot of options to fill or top the crepes with:

For a Middle Eastern twist, try labneh and/or zaatar.

Top with a fried egg and sliced avocado, or fill with scrambled eggs and cheese.

Turkey and cheese is a great option for filling a savory crepe.

Roasted mushrooms are delicious on crepes.

Storing leftover crepes or batter:

Crepe batter lasts 48 hours after making. If you have extra batter after cooking, you can tightly cover and put it back in the fridge for up to 48 hours.

Cooked crepes will last in the fridge, tightly wrapped for a couple days, and in the freezer for a couple months. Reheat in the microwave on low power for 15-20 seconds or in a barely hot oven at 200 F(95C) for 5 minutes or so.

If you liked this recipe, you might like:

Sour Milk Pancakes

Sparkling Water Pancakes

Sourdough French Toast

Lemon Poppyseed Pancakes

Creme Brulee Bread Pudding