Easy Crepes Recipe (Sweet Crepes)
User Reviews
5
Easy Crepes Recipe (Sweet Crepes)
Description
The Easy Sweet Crepes Recipe uses a batter of eggs, milk, water, powdered sugar, melted butter, vanilla extract, salt, and flour. Sifting the flour into the wet ingredients ensures a smooth, lump-free batter. Chilling the batter for at least an hour helps reduce bubbles and promotes a tender texture. The batter may be thinned with a little extra water before cooking.
Crepes are cooked individually in a lightly greased non-stick pan, spreading the batter quickly and evenly to form thin pancakes. Cooking controls include adjusting heat to achieve a golden color without burning. Once cooked, crepes can be stacked and kept warm.
These crepes are suited for a variety of fillings such as fresh strawberries, Nutella, or powdered sugar. They can be served for breakfast, dessert, or light meals. They keep best when eaten the same day but can be refrigerated for a short time or frozen.
Notes highlight the importance of sifting flour, chilling batter, using appropriate pans, and storing cooked crepes properly to maintain softness.
Ingredients
- 2 large egg
- ¾ cup milk
- ½ cup water
- 5 TB powdered sugar
- 3 TB butter melted, salted
- 3 tsp vanilla extract pure
- 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
- Sift flour into wet ingredients to ensure a smooth batter without lumps.
- Chill the batter at least 1 hour to improve texture and reduce tearing.
- Use a 10-inch non-stick pan and adjust heat to cook crepes golden but not brown.
- Stack cooked crepes flat and cover to keep warm and soft before serving.
- Serve with a variety of fresh fruits, spreads, or powdered sugar as filling options.
- Best eaten the same day; refrigerate up to 2 days or freeze for longer storage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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