Easy Valentine’s Day Recipe for anyone: Crepes are dyed with pink food coloring and filled with your favorite ingredients. This is an easy breakfast, brunch, or sweet snack recipe. Never made a crepe? It is like a thin pancake. Make it in a crepe pan or a medium-size non-stick skillet. Trust me, this recipe is so easy, you will make ’em year-round!
QUESTIONS ABOUT PINK CREPES RECIPE
What is a crepe?
A very thin, delicate French-style pancakes. Once made, you can fill them with whatever you have on hand, sweet or savory. Popular sweet fillings: whipped cream, berries, cream filling (like cream pie), or jam. Popular savory fillings: cheese, eggs, herbs, and cooked veggies.
In the photo, I filled my crepe with an almond milk pastry cream and blueberries.
What is a crepe pan?
A crepe pan is non-stick, medium size (about 6-inches in diameter) , with slightly fluted edges. Find one online or a gourmet kitchen shop. Don’t have one? That is OK! Just use a medium size non stick skillet.
How do I flip the crepe?
Carefully…that is the easy answer! Try, using a heat safe spatula with use the tips of your fingers. Go fast! If you are a semi-pro, flip it in the pan (no hands!) It is all in the wrist.
Can I leave out the pink food coloring?
Yes! Make this recipe year around.
Can I make them ahead of breakfast or meal time?
Yes! Make a ton, store ’em on a plate with plastic wrap over it (or a container), and put them in the fridge. In the morning, reheat quickly in a non-stick pan.
What food coloring do you use?
AmeriColor #114 Deep Pink. I used 2 drops. The color gel comes in a set and not sold solo. AmeriColor’s food gels come in flip clap bottles (!!!), perfect for storage and the prevention of drying. Plus, the colors are vibrant, clear, and concentrated. You don’t need a lot of coloring to color our food or goodies.
Directions: How to Make Crepes
- Sift the flour and salt together in a medium size bowl
- Add eggs and milk
- Using a whisk and spatula, stir until uniform. Don’t overmix! Just mix until all the flour is complete dissolved.
- Add 2 drops of your favorite pink food coloring. Whisk. Note: Avoid using a lightly color-spatula. It will dye it pink!
- Heat your crepe pan over medium heat. Lightly grease with butter (or use a non-aerosol oil spray)
- With a ladle (or measuring cup) pour approx. 1/4 cup in the pan and ‘twirl.’ That means to tilt the pan so the batter covers the entire pan
- Cook for 2-3 minutes. You will see more steam coming from the pan once it is done cooking
- Flip with heat-safe spatula. Or if you are a pro, flip in the air!
- Cook again for 2-3 minutes. Once done, place on a dinner plate.
- Finish all of the batter
- Serve with your favorite toppings
- Leftovers? Store ’em in the fridge for a snack later in the day
- Don’t feel like making crepes? Make my Pumpkin Bread! (Shh…better than Starbuck’s pumpkin bread!)
Pink Crepes: Easy Recipe for Valentine’s Day!
Course: Breakfast, Brunch, LunchCuisine: French, AmericanDifficulty: Easy2
servings10
minutes20
minutes30
minutesIngredients
1 cup all purpose flour
1/4 teaspoon salt
2 eggs
1 cup milk (your choice)
1 tablespoon melted, unsalted butter
Butter, as needed (or an oil spray) for greasing your non-stick skillet or crepe pan
Pink food coloring or gel (optional)
Directions
- In a medium bowl, sift together 1 cup all purpose flour and 1/4 tsp salt
- To the flour and salt mix, add 1 cup milk, 2 tbsp unsalted melted butter, and 2 eggs
- Whisk together. Then, stir with a spatula until just mixed.
- Heat a crepe pan over medium heat. Lightly grease with butter or oil spray.
- Add 2 drops of your favorite pink food coloring
- Using a ladle or measuring cup, pour about 1/4 cup of the batter into the pan and swirl around with your wrist. You want the batter to go to the edges.
- Cook for 2-3 minutes. Flip with a heat safe spatula. Cook for an additional 2-3 minutes.
- Once finished cooking, place on a plate. Repeat.
- Makes 8-10 crepes, depending on the thickness of the crepe.
Notes
- Use whatever milk you have on hand! I used almond milk and it worked fine.
- Like ’em sweeter? To the batter, add 1-2tbsp white sugar
- I used rice flour (for your gluten-free foodies) and they turned out perfectly. Pure rice flour is found in many Asian markets.
