BEST Recipe for Crepes
User Reviews
4.7
BEST Recipe for Crepes
Description
The BEST Recipe for Crepes depends on blending eggs, milk, flour, sugar, and melted butter to create a smooth, thin batter. After chilling the batter for at least an hour, it is cooked in a hot nonstick or cast iron skillet with a light coating of butter to prevent sticking. Pouring the batter steadily and tilting the pan spreads it out thinly, creating a delicate, thin pancake once cooked. The crepe’s surface loses shine and becomes matte when ready to flip, developing light browning on the underside and a soft texture.
Crepes are versatile and can be rolled or folded with fillings like fruit, jam, cheese, or eggs depending on preference. They can serve as breakfast treats, light lunches, or dessert bases. The recipe notes that the first crepe may be imperfect, acting as a warming step. Reapplying butter every few crepes ensures smooth cooking and flipping. Adjusting heat based on stovetop differences allows control over crepe doneness.
Ingredients
- 4 egg room temperature, large
- 2 1/4 cups milk
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 cup butter or canola oil, melted
- salt good pinch
Instructions
- Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until the batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal.
- Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
- After 10-15 seconds, the crepe batter shouldn’t look shiny anymore, it should appear more matte, and the bottom should be lightly browned. So, flip it over using an offset spatula and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.
- I like to pile my crepes into a pie plate covered with some foil or plastic wrap throughout the cooking process to keep them all warm, a trick my Mom does. Serve immediately with whatever toppings you desire.
Notes
- The first crepe often doesn't turn out perfectly; save it as a snack and continue cooking.
- Add more butter or oil to the pan every three crepes or as needed to prevent sticking and promote even cooking.
- Adjust stovetop heat to cook crepes in about 30 seconds total for best results; practice improves consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16crepes, depending on pan size
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 30mg | 1% |
| Potassium | 77mg | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 115IU | 2% |
| Calcium | 47mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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