Easy Homemade Crepes Recipe
User Reviews
5
Easy Homemade Crepes Recipe
Description
The crepe batter combines all-purpose flour, salt, eggs, milk, canola oil, and optional vanilla extract to produce a smooth, thin mixture suitable for spreading in a hot skillet. Cooking involves pouring a small amount of batter into a nonstick pan, swirling to coat evenly, then cooking until the crepe firms and lightly browns before flipping to finish the other side.
The result is thin, pliable crepes with a delicate texture and a mild flavor that complements both sweet and savory toppings. The simplicity of the ingredients allows for versatile use, from breakfast crepes with sugar or fruit to dessert crepes with chocolate or syrup.
The crepes should be cooked fresh and served immediately for best texture, but can be stored covered in the refrigerator for a few days. Reheating and keeping warm techniques help maintain pliability and warmth when serving multiple crepes.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- 3 large egg
- 1 ⅓ cup milk (use almond milk if desired)
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract optional
Instructions
- In a small bowl, add the flour and salt and stir to combine.
- In a medium mixing bowl, add the eggs and whisk.
- Add the milk, oil (and vanilla if using) and mix to combine well.
- Slowly add the flour and salt mixture into a batter and whisk gently until there are no clumps. (The batter should be smooth)
- Heat a medium-sized nonstick pan over medium heat add lightly grease with butter or oil.
- Pour ¼ cup of batter into the center of the pan. (shake the pan slightly to spread the batter thin)
- Cook for 2-3 minutes or until the starts to get firm.
- Flip the crepe and cook for additional 2 minutes until golden brown.
- Serve immediately with favorite toppings - sliced fresh fruit, powdered sugar, maple syrup, melted chocolate, jelly.
Notes
- Melted butter can be used in place of canola oil for a richer flavor.
- Almond milk is a suitable substitute for regular milk if desired.
- Store cooked crepes in an airtight container refrigerated for 2-3 days.
- Keep crepes warm by placing them on a plate in a low-temperature oven until serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1crepe | |
| Calories | 155kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 230mg | 10% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 135IU | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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