How To Make Crepes
User Reviews
5
How To Make Crepes
Description
The batter for these crepes combines eggs, milk, and all-purpose flour with a pinch of salt to create a thin, smooth consistency after blending. Melted butter adds richness to the mixture. When making sweet crepes, sugar and vanilla extract are included; omit these for savory uses. Resting the batter in the fridge for 1 to 2 hours allows hydration of the flour, improving texture and making the batter easier to spread.
Cooking involves pouring a small amount of batter into a heated, buttered non-stick pan, swirling to coat evenly and create a thin layer. Cooking two to three minutes per side, the crepes develop lightly crisp edges and a tender center. They are flipped carefully once the underside releases easily.
These crepes can be filled or topped with a variety of sweet or savory fillings as desired, suitable for breakfasts, desserts, or light meals.
Ingredients
- 4 large egg
- 2 cups milk
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons butter melted
- 1 tablespoon sugar (Leave out if making savory crepes)
- 1 teaspoon vanilla extract (Leave out if making savory crepes)
Instructions
- Combine all ingredients in a blender and blend until smooth. Refrigerate 1-2 hours.
- Heat non-stick skillet or non-stick crepe pan over medium-high heat and brush with butter or spray with cooking spray.Pour or ladle about 1/4 cup of the batter into the pan, tilting to coat the surface of the pan with the batter.
- Cook 2-3 minutes, or until the bottom of the crepe lifts easily off the bottom of the pan, then flip the crepe and cook on the other side until golden brown and edges are slightly crispy.
- Remove crepe from pan and continue to cook the rest of the crepes until the batter is gone (about 10-12 crepes).
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 102mg | 4% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 188IU | 4% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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