5 from 2 votes
Great Basic Crêpes
A simple recipe for classic crêpes. Makes a big batch.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
20
crêpes
Calories:
99 kcal
Course:
Brunch
Cuisine:
French
Ingredients
- 6 medium egg
- 1 1/4 cups milk whole
- 1 1/4 cups water
- 1 teaspoon vanilla artificial is fine
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup butter unsalted, plus more for cooking, melted
Instructions
- Crack the eggs into a bowl and check for shells. (I always teach the kids this important step). Pour the into a blender.
- To the blender, add the milk, water, vanilla, sugar and salt. Blend until frothy. Dump in the flour and blend again until a smooth batter forms. You may need to stop and scrap down the sides once or twice.
- Pour in the melted butter and give the crêpe batter one last thorough blend. Transfer the batter to a large bowl or container with a lid. I use a juice jug with a lid. Chill the crepe batter for at least 30 minutes or up to overnight.
- Melt at least 1/2 cup of unsalted butter for frying the crepes. You can also use canola oil, but I love the flavour that the butter imparts. Preheat one or two skillets at least 10 minutes before you begin to fry. Any pan size between 8 and 12 inches is fine.
- Brush your 8/9-inch cast iron skillet or non-stick pan lightly with melted butter. Add 1/4 cup of batter (or one medium soup ladle-full) to the pan and immediately tip and rotate the pan so the batter swirls to coat the bottom. Don't worry if it is not a perfect circle.
- Cook over medium heat until the underside of the crêpe is light golden, about 1-2 minutes, depending on the pan. Use a spatula to carefully loosen the crêpe around all the edges, then flip. Cook for about another 30 seconds, then remove from heat.
- If you are serving your crepes right away, keep them warm in a clean tea towel in a low oven. If you are frying them in advance, cool them completely on a wire rack. Once cold, fold into quarters and stack loosely in an airtight container. Refrigerate until needed.
- Crêpes can hold for 2 days in the fridge. Or they may be frozen for up to 3 months. To reheat, warm for a few seconds in a pan or the microwave.
Cup of Yum
Notes
- Crêpes will not stick to a skillet that is properly pre-heated and buttered. Always preheat your skillets or pans and brush them with melter butter or oil before each and ever crêpe.
Nutrition Information
Calories
99kcal
(5%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
57mg
(19%)
Sodium
105mg
(4%)
Potassium
53mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
167IU
(3%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 crêpes
Amount Per Serving
Calories 99
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 105mg | 4% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 167IU | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.