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Swiss Crepe Recipe

Authentic Swiss crepe recipe is sweet and delicious and has and extra special ingredient that makes it absolutely divine!
Prep Time40 mins
Cook Time40 mins
Chilling Time30 mins
Total Time1 hr 50 mins
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: French
Keyword: fun, International, pancake, quick breads
Servings: 20 crepes
Calories: 117kcal
Cost: $8

Equipment

  • crepe pan
  • crepe spatula
  • crepe spreader
  • electric mixer
  • sifter

Ingredients

  • cup flour sifted
  • pinch salt
  • 9 tablespoons sugar
  • 6 eggs
  • 2 tablespoons butter unsalted, cooled
  • 3 cups milk
  • 3 tablespoons rum

Instructions

  • Sift flour, salt and sugar together. Set aside.
  • Beat eggs and melted butter. Make sure butter is cooled before adding to eggs.l
  • Mix in flour mixture to eggs and combine until smooth.

Cooking Instructions:

  • Heat crepe pan over medium heat. If you don't have a crepe pan an 8" skillet will also work.
  • Grease generously with unsalted butter. Be sure to grease again for each crepe to give them beautiful crispy edges.
  • Pour a thin layer of batter onto your pan.
  • To help spread your batter thinly and evenly to all sides of the pan you can either twirl the pan or use a crepe spreader.
  • Flip using a crepe spatula or regular spatula and then cook the other side until golden brown.
  • Serve rolled or folded in quarters with your choice of toppings.

Notes

This recipe is for sweet crepes which are usually served with various toppings. Here are some of our favorites:
  • Jam or fruit preserves
  • Fresh fruit
  • Nutella or melted chocolate
  • Powdered sugar and fresh lemon (a Parisian classic)
  • Whipped cream
  • Mascarpone
You can also create a savory version of this recipe by just removing the sugar and rum and following the same cooking instructions. Ideas for savory toppings include:
  • Cheese:  Gruyere, Emmentaler, Comte, goat cheese, or mozzarella 
  • Meat:  Ham, prosciutto or other thinly sliced cured meats
  • Vegetables:  Sauteed mushroom, onions, spinach, roasted peppers or other seasonal veggies.
To store: Seal in air-tight container and store in the refrigerator for up to 2 days.
To freeze: Stack using wax paper to separate crepes and seal in freezer bags for up to a month. Thaw at room temperature before reheating. 
To reheat:  Reheat individually on a skillet over medium low heat for 10-15 seconds per side. You can also reheat in the oven. Lay crepes on baking sheet in warm oven (250 degrees) for about 10 minutes.

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 18g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 38mg | Potassium: 91mg | Fiber: 1g | Sugar: 7g | Vitamin A: 133IU | Calcium: 53mg | Iron: 1mg