Crepes were always a big part of our family celebrations growing up. Christmas crepes, Easter crepes, birthday crepes, and of course, crepes just because. Cause really, you don’t need an excuse.
The first night my husband and I kissed, we went to a cute little crepe place to get some tasty dessert crepes.
On our honeymoon we had some savory crepes from a little place in Monterey.
I really think that the fact the I knew how to make crepes won me major points and might have possibly convinced him to ask me to marry him…
maybe.
Now that we have our own family, they’re a favorite for us and the kiddos. They’re always so excited when I’m making them that they want to eat them as soon as they come off the frying pan!
You might think that they’re hard to make, or that you need some fancy equipment, but I’m going to share a super simple recipe that my family has been using for years! The only equipment you’ll need is a frying pan and spatula and pretty soon you’ll be able to enjoy at home…

…savory crepes…

Ham, cheese, and pineapple.

 …breakfast crepes…

Scrambled eggs, bacon, and cheese.

 …and of course, sweet crepes!

Strawberry cream cheese, Nutella, and sliced strawberries.

Personally, I love savory crepes the most; some of my favorite fillings are ground turkey meat with spinach and cheese, and chicken Caesar salad crepes. Yum.
This is such a versatile recipe, if you want to make them gluten free you can use rice flour instead of all-purpose flour. If you’re trying to watch your sugar intake, you can half the sugar, or use honey instead. If you’re lactose intolerant you can use Almond milk, or if you want to use up powdered milk you can use that, or if you’re running short on milk you can use a mixture of milk and water. I have done all these things and they always turn out delicious! Click {here} for the recipe!
If you want to see my crepe making technique, here’s a short little video. My cute little miss makes an appearance too. 🙂