Print

Family Classics: Sunday Morning Crepes

my family’s classic sunday morning crepe recipe, served plain with powdered sugar or in an orange syrup

yield: approximately 10-12 crepes

  • Author: Kayla Howey

Ingredients

Scale

Classic Crepes

  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • ⅛ tsp kosher salt
  • 2 eggs
  • 1 tbsp vegetable oil, plus more for cooking
  • 1 ½ cups whole milk
  • 1 tsp pure vanilla extract
  • powdered sugar
  • jam, for serving (optional)

Orange Syrup (optional)

  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup orange juice

Instructions

Classic Crepes

  1. Combine the flour, sugar, and salt in a mixing bowl. Whisk to combine. Add the eggs to another mixing bowl and beat well. Whisk in the oil, whole milk, and vanilla.
  2. Pour in half of the wet ingredients to the dry ingredients and whisk until completely smooth (there should be no lumps left). Incorporate the remaining wet ingredients. Let the batter sit for 10 minutes.
  3. Add about 3 tablespoons of vegetable oil to a small bowl. Heat a 9” crepe pan over medium heat. Use a pastry brush or a folded paper towel to brush the pan with a very thin layer of oil.
  4. Once hot, pour a 3-oz ladle of crepe batter into the center of the pan, swirling it around into a thin, even layer. Cook until the edges of the crepe are visily golden brown. Use a fork to lift an edge of the crepe to loosen, and then turn the crepe out onto a plate.
  5. Cover the plate with foil and keep the crepes warm as you cook the remaining with batter. Roll the crepes and serve with powdered sugar dusted over top. You can also spread a layer of jam inside the crepes before rolling if you’d like.

Orange Syrup (optional)

  1. Combine the sugar, water, and orange juice in a 12” skillet over medium heat. Whisk to combine. Bring the mixture to a simmer.
  2. Simmer for about 10 minutes, or until reduced by half.
  3. Fold the crepes into triangles and add them to the orange syrup. Let soak for a few seconds before serving.

Notes

While these crepes can be reheated or frozen, I highly recommend eating them fresh out of the pan for the best flavor and texture.