How to Make Crêpes
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5
3 reviews
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How to Make Crêpes
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This classic brunch dish is easier to make than you might think!
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Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3/4 cup milk at room temperature
- 1/2 cup water at room temperature
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract pure
- butter to grease the pan, unsalted
Instructions
- In a blender, combine flour, sugar, salt, milk, water, eggs, and vanilla extract. Blend until the mixture is smooth, about 20 seconds. Let the batter rest for at least 30 minutes at room temperature or refrigerate for up to 1 day.
- Heat an 8-inch nonstick skillet over medium heat. Lightly butter the pan. Pour 1/4 cup of batter into the center of the skillet. Swirl the pan to spread the batter thinly. Cook until the edges are dry and the bottom is lightly golden, about 1 minute.
- Carefully flip the crêpe with a spatula and cook the other side for about 30 seconds. Transfer to a plate and repeat with the remaining batter, buttering the skillet as needed. Serve warm with your favorite fillings.
Nutrition Information
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Calories
53kcal
(3%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
0.3g
(2%)
Trans Fat
0.002g
(0%)
Cholesterol
25mg
(8%)
Sodium
35mg
(1%)
Potassium
38mg
(1%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
55IU
(1%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14crêpes
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Calories | 53kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 25mg | 8% |
| Sodium | 35mg | 1% |
| Potassium | 38mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 55IU | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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