Crepes Recipe
User Reviews
5
Crepes Recipe
Description
This crepes recipe begins by whisking together eggs and powdered sugar until smooth. Flour is added gradually to form a smooth batter, followed by milk and vanilla extract, which contribute to a creamy consistency and flavor. Cooking takes place in a medium skillet over medium heat with butter ensuring a non-stick surface and slight richness.
Each crepe is made by pouring about half a cup of batter and tilting the pan to create an even, thin layer. The crepes cook on the first side until set and lightly browned, about one minute and 15 seconds, then are flipped to finish cooking on the other side for about 45 seconds. The result is a pliable, golden crepe with subtle sweetness and a soft but slightly firm bite.
Crepes can be served folded or rolled and complemented with fresh berries and whipped cream for added flavor and texture. Leftovers should be stored covered in the refrigerator and consumed within four days to maintain freshness and texture.
Ingredients
- 4 large egg
- 1 cup powdered sugar
- 1 cup + 2 tablespoons all-purpose flour (see note 1)
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 4 teaspoon butter
- fresh berries for serving
- Whipped Cream for serving
Instructions
- In a medium bowl, whisk eggs until beaten, then whisk in powdered sugar until smooth.
- Add flour and whisk until smooth. Add the milk and vanilla, and whisk vigorously until completely smooth.
- In a 10 1/2-inch skillet over medium heat, heat 1/2 teaspoon butter until melted. Add 1/2 cup batter and tilt pan until evenly distributed.
- Cook on one side until set and lightly browned, about 1 minute 15 seconds. Flip and continue cooking until cooked through and browned on the second side, about 45 seconds longer.
- Remove from heat. Fold or roll and serve with fresh berries and whipped cream if desired.
Notes
- White wheat flour is used here, though buckwheat flour is traditional for savory crepes.
- This recipe makes about eight 10-inch crepes suitable for various sweet toppings or fillings.
- Store crepes covered in the refrigerator for up to four days to keep them soft and fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 crepe each)
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1 crepe | |
| Calories | 270kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 76mg | 3% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 296IU | 6% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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