Easy Crepes Recipe
User Reviews
5
Easy Crepes Recipe
Description
Easy Crepes Recipe starts by blending eggs, milk, flour, oil, sugar, and a pinch of salt into a smooth batter. Resting the batter in the refrigerator for 30 minutes to 24 hours helps achieve a tender, bubble-free crepe. The batter is poured in small amounts into a medium-hot skillet, then gently swirled to spread it thin and even. Cooking until bubbles form and the center sets, these crepes typically do not require flipping to remain soft and pliable.
The thinness and mild richness from milk and eggs produce crepes with a delicate mouthfeel that can serve as a base for countless fillings, from fresh fruits and preserves to eggs, cheese, or meats. This makes them suitable for breakfast, dessert, or light meals.
Prepared crepes keep well when layered with parchment or wax paper between them, refrigerated up to a week or frozen up to three months. Gently reheating preserves their softness. Adding flavor variations such as vanilla or citrus zest into the batter can complement specific fillings.
Ingredients
- 1 cup milk whole
- 1 cup all-purpose flour
- 2 large egg room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon granulated sugar
- 1 pinch salt
Instructions
- In a blender, combine the eggs, milk, flour, vegetable oil, sugar, and salt.
- Blend the mixture until smooth. If you have time, allow the batter to rest in the refrigerator for 30 minutes or up to 24 hours.
- Heat a 6-inch skillet over medium heat and lightly brush it with oil or butter.
- Pour approximately 2 tablespoons of the batter into the center of the pan.
- Immediately lift the skillet and gently rotate it to spread the batter evenly, creating a round crepe.
- Cook the crepe until bubbles form on top and the center is set, about 90 seconds. Flip if needed for a few seconds.
- Carefully remove the crepe from the skillet. Repeat with the remaining batter.
Notes
- Rest the batter at least 30 minutes or up to 24 hours refrigerated for improved texture and fewer bubbles.
- Crepes cook through without flipping to maintain their soft and foldable texture.
- Lightly oil or butter the pan before each crepe to prevent sticking.
- Fill crepes with sweet or savory ingredients to suit your preference.
- Store made crepes layered with parchment or wax paper in the fridge for up to 7 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14crepes
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Serving | 1crepe | |
| Calories | 67 | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 18mg | 1% |
| Potassium | 45mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 67IU | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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