French toast crepes combine the fluffy, eggy goodness of French toast with the thin, delicate texture of crepes. Here’s a concise guide to making them, based on available recipes:
Ingredients (Serves ~4)
- Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 1/4 cup water
- 2 tbsp melted butter
- 1 tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- French Toast Batter:
- 2 large eggs
- 1/2 cup milk
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of nutmeg (optional)
- For Cooking:
- Butter or oil for the pan
- Toppings (optional):
- Maple syrup, whipped cream, fresh berries, powdered sugar, or Nutella
Instructions
- Make Crepe Batter:
- Whisk flour, eggs, milk, water, melted butter, sugar, vanilla, and salt until smooth. Let rest for 10–30 minutes (optional for better texture).
- Heat a non-stick skillet (8–10 inches) over medium heat. Lightly grease with butter.
- Pour ~1/4 cup batter, swirling to spread thinly. Cook 1–2 minutes until edges lift and bottom is golden. Flip, cook 30 seconds. Repeat for 8–10 crepes. Set aside.
- Prepare French Toast Batter:
- Whisk eggs, milk, cinnamon, vanilla, and nutmeg in a shallow dish.
- Dip and Cook:
- Heat a skillet over medium heat and grease lightly.
- Dip each crepe in the French toast batter, coating both sides. Let excess drip off.
- Cook 1–2 minutes per side until golden and slightly crisp. Repeat for all crepes.
- Serve:
- Stack or fold crepes. Top with syrup, berries, whipped cream, or your choice of toppings.
Tips
- Make Ahead: Crepes can be made days in advance and stored in the fridge (up to 5 days) or freezer (up to 2 months). Thaw before dipping.
- Variations: Fill with cream cheese and fruit for a stuffed version, or add orange zest to the batter for a citrus twist.
- Texture: The crepes will be softer than traditional French toast but have a custardy interior with a slightly crisp edge.
This recipe draws from sources like Gimme Delicious and Half Baked Harvest, blending their approaches for simplicity and flavor. Enjoy your French toast crepes!