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Crepe Party

Feb 1, 2021 · Leave a Comment

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circular board with crepes and toppings on it with nutella on crepe

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?

crepes stacked on plate with nutella jar in background

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?

ingredients needed to make crepes in small bowls

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?

crepe batter in blender

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.

nutella being spread on a crepe on a plate

Tips for a successful crepe party:

nutella crepe being assembled on a wooden board with strawberries, berries and bananas
  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:

circular board with crepes and toppings on it with nutella on crepe

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:

circular board with crepes and toppings on it with nutella on crepe

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.

nutella crepes assembled on a palte

If you liked this recipe, you might like:

Sour Milk Pancakes

Sparkling Water Pancakes

Sourdough French Toast

Lemon Poppyseed Pancakes

Creme Brulee Bread Pudding

Crepe Party

The easiest crepe recipe with lots of topping options to create the best crepe party! Such a great way to breakfast or brunch.
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Course: Breakfast
Cuisine: American
Keyword: crepes
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 1 hour
Servings: 4 people
Calories: 240kcal
Author: Farah Abumaizar

Ingredients

For the crepes:

  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour 125 g
  • 3 tbsp melted butter 43 g
  • 2.5 tbsp sugar
  • 1 tsp vanilla extract

Sweet toppings options:

  • nutella
  • assorted jams
  • honey
  • greek yogurt
  • fresh fruit and berries
  • lemon juice and sugar
  • pistachio spread or nut butter spread

Savory topping options- if making savory crepes omit the sugar in the batter

  • labneh and zaatar
  • turkey and cheese
  • eggs and avocado
  • roasted mushrooms

Instructions

  • Place all the ingredients in a blender or food processor. Pulse for 10-15 seconds until well combined. Chill batter in fridge for one hour or up to 48 hours.
  • Place all the ingredients in a blender or food processor. Pulse for 10-15 seconds until well combined. Chill batter in fridge for one hour or up to 48 hours.
  • Keep going until all the batter is finished.
  • Enjoy filled or topped with your favorite toppings of choice. I like to lay all the crepes out onto a nice board or platter and put topping options in bowls around the crepes. Voila, at home crepe party!

Video

The Best Easy Crepes by everylittlecrumb on Jumprope.

Notes

Crepe recipe barely adapted from Alton Brown.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 240kcal

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Farah Abu Maizar | Food Lover
Very excited that restaurants are opening back up Very excited that restaurants are opening back up for dine in in Saudi! To celebrate, here’s a photo of gorgeous cronuts and pastries from @savorbakery . The blueberry cronut is insanely sweet, a little too much so, but also flaky golden brown and buttery, so that qualifies as a win in my book. Anywhere you’ve been waiting to go to and actually sit in or have you even functioning just fine with delivery? I definitely missed the whole restaurant vibe! 
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Good morning! If there’s one thing we like doing Good morning! If there’s one thing we like doing, it’s experimenting with breakfast dishes 🍳.These beauties are froached eggs- poached eggs that are lightly fried and seasoned with breadcrumbs. Best of both worlds! Creamy poached eggs, runny yolk but a little crisp on the white part of the eggs. So good! Inspired by @sveverything , we used our sous vide machine for this but you can do this with regular poached eggs. Recipe can be found linked in bio or at https://everylittlecrumb.com/froached-eggs/ . Team runny yolk anyone? 
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#eggs #poachedeggs #poachedegg #eggsontoast #beautifulcuisines #tasty #delish #foodphotography #foodstyling #foodstylingandphotography #cheeseontoast #foodblogger #foodie #breakfast #brunch #instayum #yum #brunch #tastingtable #f52community #food52 #yolkporn #friday
How I spend a lot of my weekends😂. Nothing like How I spend a lot of my weekends😂. Nothing like a big bowl of cookie dough to say weekend mode on! Are you like me and end up eating more dough than actual cookies? My foolproof recipe I use and post time and time again 👇🏼(and often double the batch so I can store some in the freezer!)

Ingredients:
1 stick butter, softened 113 g
3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
1/4 cup white sugar 50 g
1 egg, room temperature
1 tsp vanilla extract
1 3/4 cup all purpose flour 220 g
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips or chunks
flaky salt for topping, optional

Instructions:
-In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
-Once five minutes is over, add in egg and vanilla and mix until combined.
In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
-Using a wooden spoon or spatula, mix in chocolate chips or chunks until just combined. Place bowl of dough in fridge for at least 30 minutes to chill.
-While dough is chilling, heat oven to 180 C (350F). Portion dough out into heaped 1 tbsp-2 tbsp sized dough pieces on parchment paper lined baking sheets. 
-Bake for 11-12 minutes or until golden brown on the edges but still soft in the center. Cool until cookies firm up, then enjoy, still warm.
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#chocolatecake #cookiemonster #cakestagram #cakephotos #layercake #chocolate #weekendbaking #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #chocolatechips #delish #foodfluffer #damnthatsdelish #cookiedough #chocatechipcookies #bakes #bakestagram #doughbowl #chocolatechips #hersheys
Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

I’ve partnered with @kilosamak to produce a few recipes with their quality seafood- I’ve tried several of their items and genuinely loved them all! They deliver seafood straight to your door for you to enjoy and cook at home. Takes all the guesswork out of trying to choose and clean fish yourself, perfect solution for someone like me who loves seafood but isn’t so great at prepping it! Check out their Instagram page on how to order, or head to the link in my bio.

This salmon has a smoky slightly sweet rub, is baked in the oven for ultimate ease, and gets piled on to rice and topped with an easy, addictive, zingy mango and avocado salsa. Adapted from @pinchofyum , I’ll make this again and again!

Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
- Make the salsa by mixing together all the salsa ingredients and placing bowl in fridge while you make the salmon.
- Heat oven to 240C, and line a baking sheet with parchment paper. 
-Mix together all the ingredients for the salmon rub, and rub thoroughly all over the salmon, both sides.
- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
-Assemble bowls with rice, flaked pieces of salmon,and plenty of mango avocado salsa. Enjoy 😍

Catch the steps in my story!
Have you tried this pasta yet? Save this for your Have you tried this pasta yet? Save this for your next weeknight meal! Saucy macarona iltaybeen, can’t get much more comforting.  Adapted from @jedir3waish , makes for an easy delicious main that’ll make your family including kids very happy! Can find a step by step linked bio, or at https://everylittlecrumb.com/macarona/ , or in my story!

INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
This gorgeous tiramisu was so kindly sent to me by This gorgeous tiramisu was so kindly sent to me by @cadysweets.sa on my birthday, and we enjoyed every light fluffy bite of it. Their old account got hacked so follow along and support their new account ! They have a bunch of cakes and sweets for every occasion, so make someone or yourself happy and order one for a treat🤩! Send this to the tiramisu lover in your life 🍰.
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#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #tiramisu #birthdaytreat #dessertbae #dessertoftheday #scoop #foodstyling #foodstylingandphotography
Easiest at home crusty bread with a great open cru Easiest at home crusty bread with a great open crumb texture. It’s the no knead bread from @breadin5 and has yet to fail me. Check my story for the step by step, and swipe for a video reveal.

Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
- Use dough immediately if impatient, but it’s easier to work with if cold, so maybe pop in fridge briefly
- Or, their recommended method and the one I do, leave in the fridge loosely covered for 12 hours or overnight. 
Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
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#damnthatsdelish #foodfluffer #thebakefeed #feedfeed #tastingtable #forthemaking #BHGfood #foodblogfeed #bakedfromscratch #bakinglove #f52grams #foodbloggerpro #bakersofinstagram #TOHfoodie #foodphotography #canonphotos #bread #instayummy #kitchn #huffposttaste #food #dough #foodie #nokneadbread #homemadebread #doughter
Good morning! With dine in still closed in Saudi, Good morning! With dine in still closed in Saudi, Friday pancakes are fast becoming a tradition. And honestly, I don’t think I’ve had better pancakes at any restaurant recently! The easiest, fluffiest diner style pancakes are a huge hit in our family, find the recipe below adapted from @allrecipes . I like to barely warm the oven (110C or so) and keep the finished pancakes in a pan in the oven until I’m done with all the batter so they stay warm and perfect 👌🏼.

Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
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