Create this French classic at home for deliciously upgraded desserts, breakfast, even fast, fun dinners. It's a kitchen chameleon you're sure to love.
Lemon crepes: Stir 2 tsp of lemon zest into batter. Continue with recipe. Dust crepes with icing sugar. Serve with a lemon wedge or a dollop of marmalade, or use to make Frozen dessert crepes.
Chocolate crepes: Reduce flour to 1/3 cup. Add 2tbsp of cocoa powder. Replace vanilla with 1 tsp chocolate liqueur and continue with recipe. Use to make our Chocolate fettuccine recipe.
Savoury crepes: Omit butter, sugar and vanilla. Add 2 tbsp grated parmesan, 1tbsp olive oil and 2 tsp finely chopped fresh basil. Season with pepper. Continue with recipe. Use to make our Smoked salmon crepe bites.
Crepes keep well in a warm (low-temp) oven, covered until ready to serve. Or cool and layer with wax paper and refrigerate up to 2 days.