Easiest Crepe Recipe
User Reviews
4.9
Easiest Crepe Recipe
Description
The recipe blends all-purpose flour, salt, eggs, and milk into a thin batter suitable for spreading evenly in a nonstick skillet. The addition of butter, melted in the pan before pouring the batter, prevents sticking and adds subtle richness.
Cooking involves swirling the batter to create a uniform thin layer, cooking one side until the surface dries slightly and edges lift, then flipping to quickly brown the other side. This produces crepes with delicate textures and a light golden color that can be rolled or folded with various fillings.
The recipe yields about five large 10-inch crepes or ten smaller 6-inch ones, suitable for breakfast, brunch, or desserts. Batter consistency should be thin but not watery for optimal spreading. The first crepe may act as a test to adjust heat and butter amount.
Batter can be prepared up to 24 hours in advance and refrigerated. Re-whisk it before use for consistent texture. These crepes are a blank canvas for jams, chocolates, cheeses, or vegetables.
Ingredients
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 3 large egg
- 1 cup milk whole, 2%, or 1%
- 5 tablespoons butter for cooking
Instructions
- In a large bowl, combine the flour and salt. Crack the eggs into the bowl and whisk until smooth. Gradually pour in the milk while whisking continuously until the batter is smooth and thin enough to pour.
- For large (10-inch) crepes heat a 12-inch nonstick skillet over medium heat. For smaller (6-inch) crepes, use an 8-inch nonstick skillet. Add 1/2 tablespoon of butter and allow it to melt, coating the surface of the pan evenly.
- Pour 1/4 cup of batter into the skillet and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1 minute, or until the surface loses its shine and looks dry and the edges begin to lift slightly. Flip the crepe gently with a spatula and cook the other side for about 30 seconds, or until lightly golden.
- Transfer the crepe to a plate. Repeat with the remaining batter, adding 1/2 tablespoon of butter to the skillet before cooking each crepe. This recipe yields approximately 5 large (10-inch) crepes.
Notes
- This recipe yields approximately five large (10-inch) crepes or ten smaller (6-inch) crepes.
- Batter should be thin enough to spread easily but not excessively watery; add milk gradually to adjust.
- The first crepe often serves as a test to calibrate pan temperature and butter amount.
- Batter can be made up to 24 hours ahead and stored refrigerated; whisk before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10crepes
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 1crepe | |
| Calories | 114kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 196mg | 8% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 286IU | 6% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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