French Crepes
User Reviews
4.6
French Crepes
Description
French Crepes are made by combining large eggs, milk, water, all-purpose flour, granulated sugar, pure vanilla extract, and melted salted butter into a smooth batter. The mixture is blended briefly and rested to relax the flour, yielding tender crepes. Cooking is done on a crepe pan or nonstick skillet over medium heat, with a small amount of butter to prevent sticking during the first crepe.
To cook, about 1/4 cup of batter is poured and the pan tilted to spread the batter thinly and evenly. The crepe cooks until the edges turn lightly browned and the surface loses its shiny appearance, then flipped briefly to finish. This creates very thin, pliable pancakes with lightly crisp edges. The process repeats for the remaining batter.
The crepes can be served with various fillings from sweet jams or chocolate spreads to savory herbs or cheese. For savory preparations, the sugar can be reduced or omitted and savory herbs included. When cooled, crepes store well refrigerated or frozen, separated with parchment to prevent sticking. They reheat quickly to enjoy fresh.
Ingredients
- 2 egg large
- 3/4 cup milk
- 1/2 cup water
- 1 cup all-purpose flour
- 2 1/2 Tablespoons granulated sugar
- 1 teaspoon vanilla extract pure
- 3 Tablespoons butter melted, salted
Instructions
- Combine all of the ingredients in a blender and pulse for 10 seconds until smooth. Let the batter rest for 10 minutes (or up to 48 hours in the fridge).
- Heat a crepe pan or nonstick pan over medium heat. You may need to add a little butter to the pan and swirl it to coat the bottom before cooking your first crepe.
- Pour about 1/4 cup of batter into the hot pan, tilting and swirling the pan while pouring, to cover the bottom of the pan in a thin, even layer of crepe batter. Let it cook for about 30 seconds until lightly browned around the edges and the top has lost its glossy wet sheen, then carefully flip with a crepe spatula or other flat tool and cook on the other side for about 10 seconds. Remove to a plate and repeat with remaining crepe batter.
- Serve with your favorite crepe fillings.
Notes
- Store cooled crepes in a refrigerator for up to five days or freeze them for up to two months with parchment paper layers to prevent sticking.
- Reheat crepes gently in the microwave for a few seconds to regain pliability.
- For savory crepes, reduce sugar to 1 teaspoon, omit vanilla, and add salt and chopped fresh herbs like chives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 66mg | 3% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 236IU | 5% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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