Easy To Make Crepes
User Reviews
5
Easy To Make Crepes
Description
The Easy To Make Crepes recipe creates a smooth, runny batter from all-purpose flour, sugar, salt, milk, eggs, melted butter, and vanilla extract. The batter is either whisked by hand or blended for uniformity, then rested to improve texture. Cooking takes place in a lightly buttered nonstick pan with batter swirled to cover the surface thinly.
Resulting crepes have a soft and flexible texture with slightly golden edges, suitable for folding and filling. Suggestions include lemon sugar crepes where vanilla or caster sugar and lemon juice complement the delicate pancake.
Crepes can be made ahead and layered with parchment between to prevent sticking, stored in the refrigerator for up to three days or frozen for two months once cooled. Reheating is quick in the microwave. This allows convenient preparation for meals or desserts.
Ingredients
FOR CREPES
- 5 ounces all-purpose flour
- 2 tablespoons sugar heaped
- ½ teaspoon salt
- 1 ¼ cup milk
- 2 large egg
- 4 tablespoons butter or oil, melted
- 1 teaspoon vanilla extract pure
FOR COOKING
- 1 tablespoon butter softened
Instructions
FOR CREPES
- Whisk together flour, salt and sugar in a large bowl.
- Make a well in the centre and pour in milk, eggs and slightly cooled melted butter. Whisk wet ingredients first before folding into the dry ingredients.
- Whisk until batter is smooth. Batter should be runny/watery. Add in 1-2 tablespoons extra milk, if needed.
BLENDER METHOD
- Add all the ingredients into a blender. Blend until batter is smooth, about 10 seconds.
REST
- Let batter rest while preheating a 10-inch nonstick pan over medium heat. Alternatively, cover batter and refrigerate overnight.
COOK CREPES
- Lightly grease pan with a layer of butter with a butter soaked paper towel or silicone brush.
- Give the batter a light mix to move settled ingredients around before pouring out each crepe.
- Pour about ¼ cup of batter into the centre of your hot pan. Swirl around in a circular motion to evenly coat the bottom of the pan, spreading the batter around the edges. Fill in any gaps with a little extra crepe batter if needed.
- Place pan back on the heat.
FOR SOFT CREPES
- Let crepe cook until the surface has set and the underside is slightly golden, about 1 minute.
- Gently flip crepe and cook until set, about 30 seconds to 1 minute.
- Repeat until all the batter is used up, mixing batter before pouring out each crepe.
FOR CRISP EDGES
- Cook crepes until the edges are starting to brown and crisp slightly, about 1 ½ - 2 minutes. Flip and cook for a further 30 seconds until the crepes develop browned spots.
- Repeat until all the batter is used up, mixing batter before pouring out each crepe.
- Stack cooked crepes on a plate.
- Serve warm.
Notes
- Sprinkle vanilla or caster sugar on crepes folded with lemon juice for a simple sweet treat.
- Store crepes layered with parchment paper in airtight containers refrigerated up to 3 days or frozen for 2 months.
- Reheat crepes briefly in batches in the microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10crepes
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 187mg | 8% |
| Potassium | 77mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 279IU | 6% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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