Crepes
User Reviews
4.8
Crepes
Description
The crepe batter combines eggs, milk, all-purpose flour, vegetable oil or melted butter, and a pinch of salt, blended until smooth. Refrigerating the batter at least an hour helps produce tender crepes by letting the flour hydrate and gluten relax. Cooking involves spreading a thin layer of batter over a hot, greased skillet and cooking until the edges brown and the bottom is set, then flipping briefly. The result is a pliable, thin crepe with slightly crisp edges.
These crepes can be served plain or filled with a variety of ingredients. A suggested savory variation involves filling with ham, Swiss cheese, and asparagus, then baking with a mustard cream sauce until golden and bubbly. This makes a hearty meal option. The crepes are suitable for many fillings, making them adaptable for breakfast, lunch, or dinner.
Note that if chilling batter for over 1-2 hours, using oil instead of butter prevents clumping in the cold. The recipe offers a method for preparing and baking filled crepes for an enriched dish.
Ingredients
- 2 large egg
- 1 ¼ cups milk
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil or melted butter
- ¼ teaspoon salt
Instructions
- In a blender or large bowl using an electric mixer, combine the eggs, milk, flour, oil (or butter) and salt. Blend or mix on high until the ingredients are well combined. Cover the batter and chill in the refrigerator at least 1 hour or up to 24 hours. This helps the gluten to relax, making the crepes even more tender.
- When ready to start cooking the crepes, heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. Spray the bottom and sides of the skillet with nonstick cooking spray. The skillet should sizzle like crazy. You want it piping hot before you pour in the crepe batter.
- Quickly whisk the crepe batter to recombine, then measure out 1/4 cup of the batter. Tilt the skillet off the heat and pour the batter to one side of the skillet, immediately twirling the skillet to coat the bottom with the batter. Set the skillet back on the heat and cook the crepe until the edges begin to brown, about 1 minute. Loosen the crepe around the edge with a heat-proof spatula and gently (but quickly!) pick up the edges of the hot crepe with your fingers and give it a fast flip.
- Cook the other side for 30 seconds or so until lightly golden brown and cooked through. Transfer the crepe to a wire rack. The key is to keep the skillet sizzling hot without burning the crepes - I moderated the heat of my stovetop between medium and slightly above that to keep the crepes cooking quickly without burning. You should hear an audible sizzle when you pour the crepe batter into the skillet but if you hear a sizzle with accompanying smoke - the skillet is probably too hot.
- Repeat with remaining batter (spraying the skillet with cooking spray every 2-3 crepes), stacking the crepes as they finish cooking. The crepes can be placed on a baking sheet and lightly covered with foil and placed in a 200 degree oven to stay warm for 20-30 minutes while you finish cooking the remaining crepes.
- Serve the crepes with your favorite toppings. Some of ours include nutella and strawberries, butter and cinnamon and sugar, maple or other fruit syrup. To store leftover crepes (or to make in advance): once the crepes have cooled, stack them between pieces of parchment or wax paper. Wrap the stack of crepes in plastic and store them in a resealable plastic bag in the refrigerator for several days or for up to 2 months in the freezer. Completely thaw frozen crepes before carefully pulling them apart.
Notes
- For longer chilling (over 1-2 hours), use oil instead of butter to prevent clumps in the batter.
- The recipe includes a variation with ham, asparagus, and Swiss cheese baked with mustard cream sauce for a savory dish.
- Ensure the skillet is very hot before cooking each crepe to achieve even browning and easy flipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10crepes
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Crepe | |
| Calories | 96kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 86mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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