Crepes are one of those foods that require minimal work but taste as if someone put a whole lot of extra time and work into the cooking process. The nice thing about crepes is that they can be made both sweet or savory, so why not eat one for a meal and another for dessert!?
One of my favorite toppings for both toast and crepes is cinnamon sugar (with a little butter of course). A little bit goes a long way and it never seems over powering. Now that I think of it, I haven’t had cinnamon sugar toast in a few years and I need to change that ASAP.
I’ve passed up on multiple Crepe pans while shopping at HomeGoods or TJ Maxx because my boyfriend told me we didn’t need one. Luckily we received one as a gift and I was so excited to use the pan!
What’s your favorite crepe? Nutella, banana, cinnamon sugar, savory?? Comment below and let’s chat! The recipe below is from William Sonoma.
A light and airy crepe filled with a dash of cinnamon and sugar.
- 2 cups milk
- 2 eggs
- 1 cup + 2 Tbsp all purpose flour
- 1 Tbsp melted unsalted butter plus more for cooking
- 1/2 tsp salt
Mix together the milk, flour, egg, salt, and 1 Tbsp melted butter until smooth (no lumps).
Heat a crepe pan (I use William Sonoma's) over medium heat. Once warm, add a slab of butter and move around pan.
Once melted, add about 2 Tbsp of the batter to the center of the pan and tilt to spread the batter evenly around the pan.
Cook for about 1-2 minutes or until the bottom is slightly golden brown. Flip and repeat on the opposite site.
Remove from pan and add toppings of your choice (we used a cinnamon sugar mixture and a little syrup for the top).