Crepes
User Reviews
5
Crepes
Description
The crepe batter combines all-purpose flour, sugar (optional), salt, eggs, milk, water, melted butter, and vanilla extract (optional) until smooth. Resting the batter for 30 to 60 minutes in the refrigerator helps improve texture by allowing bubbles to dissipate. Crepes are cooked on a lightly oiled and preheated nonstick skillet over medium heat, using just enough batter to spread thinly across the pan surface. The result is a delicate, soft pancake with tender texture and a mild flavor that serves as a versatile base for a variety of fillings.
They can be served with sweet ingredients like fruit, syrups, or cream, or filled with savory items like cheese, meats, or vegetables. The neutral base and flexible preparation make them suitable for various meals or snacks.
To keep prepared crepes warm, place cooked crepes in a low oven (around 200°F) on a foil-lined baking sheet until serving.
Ingredients
- 1 cup all-purpose flour
- 1 Tablespoon granulated sugar omit if making savory crepes
- ¼ teaspoon salt
- 2 egg large
- 1 cup milk whole
- ¼ cup water
- ¾ tsp vanilla extract omit if making savory crepes
- 2 Tablespoons butter melted and slightly cooled, unsalted
- canola oil or additional melted butter for the pan
Instructions
- If using a blender: Combine all ingredients. Blend for 10 seconds. Pause and scrape down the sides of the blender then blend again for another 5 seconds. Cover and place in refrigerator to rest for 30-60 minutes (or as long as 48 hours).
- If not using a blender: Sift or whisk together flour, sugar, and salt in a large bowl to break up any clumps. Make a well in the center and add eggs, about half the milk, and the vanilla extract. Whisk until smooth.
- Whisk in remaining milk, water, and melted butter until well-combined. Cover and refrigerate for 30-60 minutes. (This allows the bubbles to escape from the batter and makes the crepes less likely to tear when cooking.)
- Once the crepe batter has chilled (no matter which way you prepared it), heat a nonstick skillet over medium heat. Lightly brush the pan with oil or melted butter (I prefer butter). The pan should be warm before you add any batter (you should be able to feel the heat radiating off of it if you hold your palm several inches over the pan). Stir the crepe batter once more briefly before proceeding.
- Lift the pan off of the heat and portion about ¼ cup of crepe batter onto the pan. Gently tilt and swirl the pan so the batter forms a thin circle (about 8" diameter) and return to heat.
- Cook until the crepe begins to look dry and the edges have set (about 45 seconds) and then use a spatula to flip the crepe. Cook on the other side until a light golden brown.
- Transfer to a plate and serve¹.
- Repeat with remaining batter, brushing the pan with additional oil or butter as needed.
Notes
- Rest the crepe batter for at least 30 minutes to reduce bubbles and avoid tearing during cooking.
- Keep cooked crepes warm by placing them in a low oven (around 200°F) on a foil-lined baking sheet until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 128-inch crepes
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1crepe | |
| Calories | 82kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 68mg | 3% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 131IU | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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