Easy Crepes Recipe (Sweet Crepes)
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5.0
114 reviews
Excellent
Easy Crepes Recipe (Sweet Crepes)
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This Easy Crepes Recipe (Sweet Crepes) is the perfect morning treat for birthdays, Easter, Christmas, or any weekend of your choice.
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Ingredients
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 5 TB powdered sugar
- 3 TB salted butter melted
- 3 tsp pure vanilla extract
- pinch table salt
- 1 cup flour
For the Filling:
- strawberries freshly sliced
- Nutella
- powdered sugar optional, for topping
Instructions
- In a large bowl, combine eggs, milk, water, powder sugar, butter, vanilla, and salt. Use a hand whisk well to fully combine.
- Place flour in a fine mesh colander or sifter and sift flour into the batter. Hand-whisk until no lumps remain. Cover and place batter in fridge to chill 1 hour or up to 2 days - this allows bubbles to diminish for less breakage during cooking.
- Gently stir batter with a spoon after chill time, adding 1-2 TB water if needed to thin it out if it's too thick.
- Heat a lightly greased small non-stick pan over medium heat. Transfer batter to a container or measuring cup with a spout.
- Pour about 1 oz of batter into center of pan; swirl or use rubber spatula to quickly spread evenly. It's easier to pour with one hand while swirling pot (or spreading with rubber spatula) with other hand. Work quickly, as batter will start to cook. It takes practice, and your first couple of crepes may end up being a snack for you while you get the hang of it.
- Cook each crepe 30 seconds and flip over for another 10 seconds on other side. Place cooked crepes on a cutting board, laying them out flat to cool as you cook.
- Serve crepes filled with freshly sliced strawberries and Nutella - or other fruits and jam of your choice. Sprinkle with powdered sugar for garnish.
Notes
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- The key to a smooth crepe batter is to sift the flour into the wet ingredients. This helps to prevent lumps and guarantees a silky texture. Make sure to hand whisk to remove any remaining lumps.
- Don't skip the chilling step! Allowing the batter to rest in the fridge for at least an hour will give you a more tender crepe that is less likely to tear.
- Use a non-stick pan for easy flipping and to avoid the need for excess butter or oil. A 10-inch pan works well for this recipe.
- Adjust the heat as needed. If your crepes are browning too quickly, lower the heat. You want to cook them until they are golden, not brown.
- Keep your cooked crepes warm and soft by stacking them flat on a plate and covering them with a clean kitchen towel.
- Serve crepes with various fun fillings on the side. Try various berries, sliced fruits, peanut butter, jams, or lemon curd!
- Crepes are best eaten the same day they're made. However, they can be stacked in between wax paper and sealed in an airtight container in the fridge for up to 2 days. You can also freeze them for a few weeks; thaw at room temp and gently separate them.
Nutrition Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
40g
(13%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
121mg
(40%)
Sodium
557mg
(23%)
Potassium
184mg
(5%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
472IU
(9%)
Calcium
160mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 121mg | 40% |
| Sodium | 557mg | 23% |
| Potassium | 184mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 472IU | 9% |
| Calcium | 160mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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