Inside: How to make a crepe bar for a fun and unique dessert idea or weekend breakfast.
There’s something about crepes that feels fancy and special.
We’re the only ones who need to know that they’re actually way easier to make than they seem.
And when you set them out with an array of fillings and toppings, you have an instant crepe bar that’s a genuine treat.
The best part: Everyone can assemble their own crepes, so everyone gets what they like best.
How to Make Crepes
Get my simple recipe for Homemade Crepes. The batter is made in the blender for easy mixing. My recipe makes 8 crepes, but feel free to double or triple the recipe.
My recipe uses white whole wheat flour, which is milder in flavor than regular whole wheat flour but has the same health perks. But you can also use all-purpose if that’s what you have.
Set your skillet or crepe pan over medium heat and add a slick of butter to the bottom of the pan. Pour batter into the pan and tilt to get a thin, round crepe.
Do I need a special crepe pan to make crepes?
No. Crepe pans are large, flat pans with shallow edges. They’re designed to just make crepes, and the shallow edges make flipping crepes easier. Here’s an example of a nonstick crepe pan and here’s a cast iron crepe pan (affiliate links). But you can also use a nonstick skillet instead. Personally, I’ve been making crepes for a long time and have never owned a crepe pan. I just use an 8-inch skillet that’s nonstick.
How to Make a Crepe Bar
Set out a plate of crepes. Keep them warm with a tea towel draped over the stack. Then arrange a variety of sweet fillings and savory fillings, plus toppings.
Ideas for sweet crepes:
- Fresh fruit such as berries
- Sliced fruit such as bananas
- Defrosted frozen fruit like peaches and strawberries
- Hazelnut spread (like Nutella or Justin’s)
- Mini chocolate chips
- Plain or flavored yogurt
- Peanut butter or almond butter
- Chopped nuts
- Lemon curd
- Shredded coconut
- Jams, jellies, and syrups
- Chocolate sauce or caramel sauce
Ideas for savory crepes:
- Scrambled eggs
- Shredded cheese
- Brie or other soft cheese
- Cream cheese
- Smoked salmon
- Spinach, arugula, or other greens
- Chicken
- Prosciutto
- Sautéed mushrooms
- Capers
- Pesto
Can I make crepes ahead of time for my crepe bar?
Yes! Here’s how: Lay crepes out to cool, then stack in a single layer, with a sall piece of parchment paper between each, and refrigerate in a ziptop bag or airtight container for up to 2-3 days. To reheat, warm the crepes in a lightly-buttered skillet.
What should I do with leftover crepes?
If you have leftover crepes, layer them between pieces of wax paper or parchment paper and store in an airtight container or zip-top bag in your refrigerator for 2-3 days (or in the freezer for up to three months). To reheat, defrost crepe if frozen, then warm in a skillet.
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