Joanna Gaines Crepe Recipe

This delicate Crepe Recipe is a versatile breakfast staple as well as being effortlessly elegant. Blending the batter until smooth makes the texture go silky and light, which along with the melted butter adds a rich flavor to these thin pancakes that is so delightful with sweet or savory fillings.

Joanna Gaines Crepe Recipe Ingredients

• 4 large eggs, lightly beaten
• 1 1/3 cups milk (whole milk is best for richness)
• 1 cup all-purpose flour
• 2 tablespoons unsalted butter, melted
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• Extra butter or oil for greasing the pan

How To Make Joanna Gaines Crepe Recipe

1. Blend the batter: In a large bowl (or a blender for ultra-smooth results), whisk together the eggs, milk, flour, melted butter, sugar, and salt. Whisk vigorously until the batter is completely smooth and free of lumps. Ideally, let the batter rest for 15-30 minutes at room temperature to let the bubbles subside.
2. Heat the pan: Heat a medium non-stick skillet or crepe pan over medium heat. Grease the pan lightly with a small amount of butter or oil using a pastry brush or a folded paper towel.
3. Pour and swirl: Using a small ladle or measuring cup, pour about 3 tablespoons (approx. 1/4 cup) of batter into the center of the hot pan. Immediately lift the pan and tilt it in a circular motion to spread the batter into a thin, even layer that coats the bottom.
4. Cook the first side: Cook for about 1 to 2 minutes. You will know it’s ready to flip when the edges start to lift slightly and the bottom is light golden brown.
5. Flip and finish: Carefully slide a spatula under the crepe and flip it over. Cook the other side for another 30 seconds to 1 minute until golden spots appear.
6. Stack and repeat: Slide the cooked crepe onto a plate. Repeat with the remaining batter, greasing the pan slightly between each one if needed.
7. Serve: Serve warm, folded or rolled with your favorite toppings.

Recipe Tips

• The Blender Hack: While you can whisk by hand, tossing everything into a blender for 10 seconds guarantees a lump-free batter instantly! It creates the smoothest possible texture.
• Resting is Key: If you have time, let the batter sit for 30 minutes. This allows the flour to fully hydrate and the gluten to relax, resulting in tender crepes rather than rubbery ones.
• Pan Temperature: The first crepe is almost always a throwaway test. Adjust your heat so the batter sizzles slightly but doesn’t set instantly before you can swirl it.
• Butter vs. Oil: Butter adds flavor, but it burns easily. A neutral oil or clarified butter works best for greasing the pan if you are making a large batch.

What To Serve With Joanna Gaines Crepe Recipe?

This Joanna Gaines Crepe Recipe is a blank canvas ready for anything! For a sweet breakfast, fill them with Nutella and sliced strawberries or a classic sprinkling of lemon juice and sugar. For a savory lunch option, stuff them with ham and Swiss cheese or sautéed mushrooms and spinach! They are also fantastic layered into a crepe cake with whipped cream for a stunning dessert centerpiece.

How To Store Joanna Gaines Crepe Recipe

• Refrigerate: Stack the cooled crepes with a square of parchment paper between each one to prevent sticking. Wrap the stack in plastic wrap and store in the fridge for up to 3 days.
• Reheat: Reheat individual crepes in a dry skillet for 30 seconds per side, or microwave a stack for 30-45 seconds.
• Freeze: The parchment-stacked crepes can be placed in a freezer bag and frozen for up to 2 months. Thaw in the fridge overnight.

Joanna Gaines Crepe Recipe Nutrition Facts

• Calories: 164 kcal
• Fat: 8g
• Carbohydrates: 17g
• Protein: 6g

Nutrition information is estimated per serving (2 crepes).

FAQs

Try More Recipes:

• Joanna Gaines Baklava Recipe
• Joanna Gaines Peppermint Bark Recipe
• Joanna Gaines Peanut Butter Brownies Recipe