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crepe with berries on top

Crepes by Jam!

By Chef Jesse Sant

Crêpes originated in Brittany, France, dating back to the 13th century when wheat flour became more widely available. Traditionally enjoyed during festivals like La Chandeleur, crêpes quickly became a beloved dish across the country and beyond. Today, both sweet and savory varieties are enjoyed worldwide, reflecting their versatile and timeless appeal.


This crepe batter recipe should make approximately 12-15 crepes, depending on the size and thickness of each crepe. If you're making standard 8-10 inch crepes, this would serve about 4-6 people.

This recipe is serve at Jam! on Main in Bozeman, MT.

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Crepes by Jam!

Chef Jesse Sant

Servings

4-6

Cuisine

French

Category

Breakfast

Crêpes originated in Brittany, France, dating back to the 13th century when wheat flour became more widely available. Traditionally enjoyed during festivals like La Chandeleur, crêpes quickly became a beloved dish across the country and beyond. Today, both sweet and savory varieties are enjoyed worldwide, reflecting their versatile and timeless appeal.

This crepe batter recipe should make approximately 12-15 crepes, depending on the size and thickness of each crepe. If you're making standard 8-10 inch crepes, this would serve about 4-6 people.


This recipe is serve at Jam! on Main in Bozeman, MT.

Crepes by Jam!

Ingredients

  • 6 Eggs

  • 2 ½ cups Milk

  • ¼ cup Sugar

  • 3 tbls Melted Butter

  • 1 ¼ cups Flour

blank

  • Cast Iron Crepe Pan

  • Mixing Bowl

  • Blender

Directions

  1. Combine all dry ingredients in a mixing bowl.

  2. Mix eggs, milk and dry ingredients in a blender. While blending, stream in melted butter.

  3. Rest the Batter: After blending, let the batter rest for about 30 minutes. This allows the flour to absorb the liquid and results in a smoother texture.

  4. Heat the Pan: Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease it with a small amount of butter or oil.

  5. Cook the Crepes: Pour a small amount of batter (about ¼ cup) into the pan, swirling it around to coat the bottom in a thin layer. Cook for 1-2 minutes, until the edges start to lift and the underside is golden brown. Flip and cook for another 30 seconds to 1 minute.

  6. Remove and Repeat: Transfer the crepe to a plate and cover to keep warm. Repeat with the remaining batter, greasing the pan as needed.

  7. Serve: Serve with your favorite fillings such as fresh fruit, whipped cream, chocolate, or savory options like cheese, ham, and eggs.