I didn’t have my first crepe until I was 25, and boy, was I missing out. The sweet, ultra-thin pastry filled with all sorts of goodies and topped with more deliciousness and powdered sugar has become one of my favorite splurges whenever I see them on a menu when eating out. I enjoy savory crepes as well, but the sweeter ones tend to be my favorite.

I always thought crepes were super difficult and tedious to make. While making traditional crepes does require special ingredients and equipment, this “cheater” version is super simple and tastes amazing! Below, you’ll find a base recipe for crepes, and then you’ll see how I decided to doctor them up. Of course, the crepes themselves go well with anything, so get creative! Blueberries and cream cheese, Nutella, strawberry rhubarb – whatever your heart desires, you can make it happen with this versatile crepe recipe.

To make these crepes, whisk together eggs, milk, melted butter, flour, sugar, and salt in a large bowl until smooth. Heat a skillet or crepe pan over medium-high heat. Grease pan with a small amount of olive oil. Spoon 6 tablespoons of batter onto the hot pan. Grab pan by the handle and tilt pan in a circular motion to let the batter spread out.

The crepe must be thin on the pan. Cook 1 to 2 minutes on one side only or until golden brown. Once cooked, fold into triangles, top with sour cream, marmalade, orange slices, and your choice of other toppings. Alternatively, you can fill the crepes with a bit of sour cream, roll them up, and top with the marmalade, orange slices, and nuts.