Blueberry Crepes for Dinner

by Rebekahcooked up on July 13, 2011

Saturday night after a busy day of running errands, shopping for wedding gifts, playing XBox, tending the garden and running four miles, we made crepes.

They sound kind of tough, but they are not bad at all! I promise. I even (SUCCESSFULLY, even) flipped one or two using only the pan!

We used Alton Brown’s recipe, but for all crepes you will need to start the batter well over an hour ahead of when you plan to actually eat. The batter needs to rest. With that in mind, you will need:

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds (I love when you can use an appliance for a previously tough task like whisking furiously).  Cover and chill for an hour in the fridge. Alton says this allows the bubbles to settle and pop, which equals a stronger crepe.

In a heated nonstick pan that is about the size you want the crepe to end up when unfolded, add butter to coat the bottom. Here is a tricky part. Pour in just a little bit of batter – enough that will make a 1/8 inch coating of the entire bottom of the pan. So, we’re talking a few tablespoons. Pour it in the shape of a ring, and then tilt the pan (you can take it off the burner) to spread the batter around the pan and fill in the gaps. As the batter hits the heat, it will start to cook in that spot and stop flowing when you tilt the pan, so as you tilt the pan you will have less and less batter in liquid form. Keep tilting until you have NO liquid batter left.

After about 30 seconds the crepe will start to separate from the pan. You know it’s ready to flip when the whole thing separates after you gently shake the pan laterally – it should detach easily. If it’s not easy, cook a little longer.

If it is ready, you can flip it with a spatula OR you can flip it with the pan, which it turns out is quite difficult to catch on camera (Yes, this was the day I also made the cake pops).

The way Dave explained it is best – tilt the pan forward till about 1/3 of the crepe hands over the edge furthest from you. Pop the pan upward in one movement, and if the crepe was on the edge of the pan, it should flip 180 degrees in mid-air. Then all you have to do is catch. 🙂

Serve flat or folded – whichever way is easier to eat with your toppings of choice.

These can be savory or sweet – you can serve them with chicken, veggies and pesto if you like, but this past Saturday we went with some blueberries (because we bought a few pounds at Fred Meyer last week, and they are scrumptious), a little bit of butter and a few chocolate chips (add them with enough time for them to melt a bit).

Then, consume outside on your porch and watch the sun set.

More like this: | | | | | | | | | | | |


  1. These look delicious. The beauty of crepes is that you can have them with anything. Next try agave syrup and powdered sugar. It’s just the right amount of sweet.

    Comment by Mary Knopp — July 13, 2011 at 9:17 am

  2. Oooh. Agave. I like!

    Comment by rbkhubbard — July 13, 2011 at 9:19 am

Sorry, the comment form is closed at this time.

Other dinner recipes to try:

Apple Chorizo Grain Salad

Spice up those winter dinners with this kale and grain salad with apple and chorizo!

Delicata Squash & Coconut Rice Buddha Bowl

Basically, my dream post-gym dinner.

Cauliflower Rice Gratin with Kale and Leeks

This cheeeeeeeeeesy (but VEGGIE-PACKED!) side belongs on you holiday table!