Crepes Recipe
User Reviews
5
Crepes Recipe
Description
The Crepes Recipe begins by mixing eggs with flour, milk, water, melted butter, vanilla extract, and salt until smooth. Letting the batter rest for at least an hour chills and hydrates the flour, which helps avoid rubbery texture and makes the crepes tender. Cooking involves pouring a small amount of batter into a preheated 8-inch nonstick skillet brushed with melted butter, then swirling to evenly coat the pan bottom. Each crepe cooks for 30 to 45 seconds per side until lightly browned and easily lifted. Crepes are transferred to a plate and kept warm under a towel.
The crepes turn out thin and flexible, ideal for rolling or folding with various fillings. Sweet toppings like fresh fruit, whipped cream, Nutella, or powdered sugar work well, but the crepes themselves are neutral enough to accommodate savory fillings too. The recipe emphasizes technique, including working quickly to spread batter evenly and accepting imperfect shapes.
For larger groups, cooked crepes can be kept warm in a low oven or made in advance and reheated gently, with parchment layers to prevent sticking. Using room temperature ingredients and soaking the wooden crepe spreader in water (if used) prevents sticking during cooking. Despite some imperfections on early crepes, practice yields even golden rounds of soft crepes.
Ingredients
- 3 large egg
- 1 cup all-purpose flour (4¼ oz/120g)
- ¾ cup milk 180mL, whole
- ½ cup water (120mL)
- 1 tablespoon butter melted plus more for cooking, unsalted
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Combine the eggs, flour, milk, flour, water, melted butter, vanilla extract, and salt in a large mixing bowl or blender. Whisk well, or blend for about 30 seconds, until the batter is smooth. Cover and chill the batter for at least 1 hour or up to 4 hours.
- Heat an 8-inch nonstick skillet over medium. Brush the skillet lightly with butter.
- Pour 3 tablespoons of the batter into the skillet and immediately rotate the pan to coat the bottom evenly. Cook the crepe until lightly browned on the bottom, 30 to 45 seconds.
- Flip the crepe and cook until lightly browned on the second side, 10 to 15 seconds. Transfer the crepe to a large plate and cover it with a clean kitchen towel to keep warm.
- Repeat the process with the remaining batter, greasing the skillet with butter between each crepe.
- Serve the crepes warm with fresh fruit, nutella, whipped cream, or powdered sugar.
Notes
- Use room temperature ingredients to prevent butter from solidifying when mixed.
- Rest crepe batter for at least one hour to allow flour to hydrate for a tender texture.
- Work quickly to spread batter evenly in the pan to achieve thin, even crepes.
- Expect the first crepe to be less perfect; it serves as practice for the rest.
- If using a crepe pan and wooden spreader, butter the pan well and soak the spreader in water to avoid sticking.
- Keep cooked crepes warm by covering with a towel, tenting with foil, or using a low-temperature oven.
- Crepes can be made several days ahead; separate with parchment and refrigerate. Reheat gently in a pan or oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12crepes
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 51mg | 17% |
| Sodium | 49mg | 2% |
| Potassium | 52mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 121IU | 2% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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