Crème Brûlée Crêpes Recipe

This easiest and tastiest crepes you will make at home, in a blender. It is such a simple but delicious breakfast option. Tender, soft and crispy on the edges, no better way to enjoy crepes.

When Tavola sent me this WMF Lono Creperie Crepe Maker I was a little intimidated as I’ve made crepes before (a lot) but only ever on a pan and swirled it around using the pan itself. So making them by spinning it with a crepe maker was nerve racking as we need to ensure the batter is done right, the temperature of the maker is on point and the wrist motion is perfect to get the best crepes. I was amazed at home simple and easy it was to actually make these.

Having said that, this crepe recipe is made in a blender, keeping it very easy and fuss free. You can make it ahead of time like up to 1 day ahead and it works like magic. It yields the softest and fluffiest crepe and the longer you cook it the crispier it gets which is so good! I have made this into crème brûlée crepes but you could simply serve them with lemon juice & sugar, chocolate spread, peanut butter, butter and maple syrup or go savory with eggs, mushrooms and even bacon. So let us get to it.

What are crêpes?

A crêpe is a thin pancake made from a simple batter with basic pantry ingredients. It can be served from breakfast, brunch or dessert. I also enjoy them as snacks. They can be served with sweet additions or savory. Commonly served with fruit, cream, spreads, butter etc.

What country is crepes from?

Traditionally they come from France. It dates back to the 13th century and were originally made with buck where flour as it was accidentally made by dropping porridge on a flat cooktop.

What ingredients do you need to make crêpes?

Today crêpes are commonly made with flour, milk, eggs, butter, salt and sugar. Every recipe is different and some use whole wheat flour while others keep it eggless and I have seen recipes use a variety of spices to season the batter like vanilla, cinnamon and herbs for savory crêpes.

What equipment do you need to make crêpes?

Making crêpe batter is very easy, it is purely blending the ingredients together until smooth. Also, you could use a whisk, bowl to mix all the ingredients together. It is very simple, and this batter can be stored in the fridge for up to 2 days. Also, to make the crepes I have used this crepe maker but you an use a nonstick sauté pan as well. A rubber spatula or metal spatula to help flip it is also useful.

How to make crêpes?

In a blender add all the ingredients and blend until smooth. Pour into a container and allow it to rest at room temperature for minimum 30 minutes and up to 2 days in the fridge. Get your crepe maker hot, I like using it at the temperature 4, this gives you crispy edges and soft crepes overall. Add a little butter and use 1/4th cup measure, pour the batter into the center of the griddle. Using the stick, swirl the batter around. Keeping your wrist loose, if you force it the batter with clump and you wont get crepes but scrambled crepe batter. Go as thin as possible and allow it to cook for 2 minutes, the edges should release and then you can flip it, either with a spatula or your hands. Cook for 1 minute and transfer to a plate. Repeat until all the batter is done.

How turn these crêpes into crème brûlée crêpes?

To make these crêpes crème brûlée crêpes we need pastry cream/custard/crème patisserie, more castor sugar and a blow torch to get that crackle top. I like spreading the custard on half the crepe, folding it over, adding more custard, folding into a quarter, topping with more custard and sprinkling over castor sugar. Blow torch until the sugar has melted and caramelized. Allow it to cool before serving.

TOP TIPS FOR THE PERFECT CREPES:

Rest the batter for 30 mins before using
Start with 1/4 th cup of batter
Pan should be hot (if it’s cold the batter won’t cook and will tear – if it’s too hot it will burn and you won’t be able to spread the batter, on the crepe maker I kept it between 3 & 4)
Be light on the wrist to make sure you aren’t tearing the crepes while spinning
Once it comes away from the edges, using a flat spatula go underneath gently and flip it
The longer you cook it the crispier it will get

Serving options for crêpes?

There are many ways to serve crêpes. You can go the sweet route like I have and use any jam, spread, fruit, cream etc to serve them. Or you could go savory with mushrooms, sausages, ham, cheese, onions etc. Alternatively, to keep them going for breakfast serve the crêpes with maple syrup, butter, sprinkle of salt, bacon. They are so good with coffee!

Storing leftover crêpes and batter?

You can store the uncooked batter in the fridge in an air tight container for up to 2 days. Alternatively the leftover crêpes can be stored in a zip lock bag or air tight container in the fridge for up to 3 days. I would store them without any of the add ons so it can keep for longer.

Looking for more breakfast recipes?

Now that we have covered how to make crème brûlée crepes, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.