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Are you guys as in love with holiday traditions as we are? It’s funny because there I am not a creature of habit at all (the term “free spirit” has been used to describe me my whole life)…but Christmas traditions are a whole different story. I LOVE them. My husband and I decided that crepes on Christmas morning would be “our” tradition our first Christmas as newly weds. When we picked it, I just thought; “Why not? We love crepes.” I had no idea how much my kids would love it as well!
It makes me giddy that they look forward to it and talk about what kinds they are going to make this year. That another thing I didn’t anticipate- the versatility of crepes really is genius. So many combinations! And even with a large group, every person can tailor it to their taste!
For the perfect Crepe Bar, you’ll need-
Crepes (recipe below)
I allot 2-3 per adult and 1-2 for kids (depending on appetites). You can make the crepes up to a week in advance and keep them in an airtight container in the fridge. Just pop them in the microwave in a covered container Christmas morning to heat them up. You can also do them Christmas morning (obviously). I have to admit, I kind of love having the smell of something baking wafting through the house.
Fillings & Toppings
We go all out with toppings. It is Christmas morning, after all. My husband really appreciates that there is a savory option. My kids appreciate the whipped cream and powdered sugar.
fresh or wilted spinach
various cheeses (blue, cheddar, goat, feta)
Get all the toppings chopped, washed and ready the night before, that way on Christmas morning all you have to do is set everything out!
1 1/2 cups all purpose flour
1 TBS sugar (optional- leave this out if you are offering savory crepes)
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 TBS melted butter
1/2 tsp vanilla (also optional for sweet crepes only)
More butter for the skillet
In a medium bowl combine the flour, sugar, baking powder and salt. In a large bowl, combine the milk, eggs, butter and vanilla. Slowly add the flour to the wet ingredients, stirring to combine. The batter should be thinner than pancake batter. Heat a skillet on low-medium heat and melt a knob of butter in the pan. Pour roughly 1/4 cup of batter directly into the middle of skillet and let it spread out to the edges of the pan. When the batter no longer looks wet (about 1 minute), flip the crepe and cook on the other side another 30 seconds- 1 minute. Repeat the process until there is no more batter (should make about 12 crepes). Serve warm with your desired filling!