This ‘basic crepe bar recipe and crepe bar ideas’ post has been one I have wanted to post for quite some time! We are huge crepe lovers in your family! It’s actually been a weekend tradition for years thanks to Logan’s sister, Ashley! Ashley is an AMAZING cook and baker! While most kids grow up eating mac and cheese and chicken nuggets, hers are eating salmon and Coq au vin with baklava for dessert! I am not even kidding! She has such a love for cooking and it shows! She’s so good!!!
Anyways, the first time her kids spent the night at our home, they requested crepes for breakfast and I was like ‘umm what?! What do you think this is? A five star hotel?” Ashley also watched both of our kids for a few years when they were little and soon they started requesting them as well. At that point I figured I might as well give it a go. Turns out they are SO easy and they can be topped with practically anything, making a crepe bar such a fun idea for a lazy Sunday or when you have guests over!
Then comes the lemon curd – another Ashley specialty. (Recipe coming soon!) Ashley made lemon curd to put on all of her homemade scones and crepes and after I tried it once, I was hooked. Now, it isn’t exactly health food, but a little goes a long way and MAN does it add flavor. I made some for Melissa and then she was hooked! Lol
We were at Melissa’s during a recipe shoot and Melissa saw how I made the crepes. She was literally looking to put Lemon curd on anything, so she was desperate to make crepes that were gluten free. Leave it to Mel to make a recipe gluten free – she’s a pro! With a bit of experimenting, she did it and just like these crepes, and the lemon curd, it’s so easy! All of the substitutions to make these crepes gluten AND dairy free are in the recipe below! 🙂
You do not have to have a crepe pan, but it really does make them SO much easier. I would highly suggest getting one! This is the one we have and love!
The sky is the limit when it comes to crepes! Here are a few ideas!
- Fresh fruit:
- Raspberries
- Strawberries
- Blueberries
- Sliced bananas
- Coconut flakes
- Granola
- Jams or fruit preserves
- Lemon curd (You can absolutely make your own lemon curd, but you can also buy it pre-made at the store or on Amazon!)
- Nutella
- Peanut butter
- Mini chocolate chips
- Yogurt
- maple syrup
- Nuts – Sliced and slivered almonds work well!
Basic Crepes
Equipment
- blender
Ingredients
- 2 Eggs
- 1 cup flour (GF Option: Sub King Arthur GF flour)
- 1/2 cup milk (DF Option: Sub almond of oat milk)
- 1/2 cup water
- 2 Tbsp butter (melted) (DF Option: Sub Earth's Balance butter)
- Pinch of salt
Instructions
- Put all ingredients in a blender and blend to create your crepe batter.
- Heat a lightly oiled crepe pan over medium high heat.
- Scoop about 1/4 cup of batter onto the griddle and swirl around to coat the entire bottom of the pan. Cook the crepe for a minute or two until the top of the crepe is no longer liquid to the touch. Flip it over and cook the other side. You do not want the crepes to be toasted or brown. If they are, you've left them on too long. (You will get the hang of it after a few times!)
- Either fold them as shown and top with toppings or roll the toppings inside. Serve them immediately.
Do you make crepes in your home? If so, what do you put on them? If not, you now have this ‘basic crepe bar recipe and crepe bar ideas’ post to reference so no excuses! You have to give them a go!
Need more breakfast ideas? Check these out!
