How to Make Crepes
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5
How to Make Crepes
Description
How to Make Crepes uses simple pantry ingredients like eggs, milk, and flour blended together and rested in the fridge to help improve texture and prevent tearing during cooking. The batter is poured in a warm non-stick skillet and swirled to coat the base thinly and evenly. Cooking on medium-low heat allows gentle browning while maintaining flexibility. Once flipped, the crepes finish cooking quickly and can be stacked or folded. This control results in thin crepes with a delicate crumb that hold fillings or toppings well, especially fruits like berries. Crepes prepared this way work for breakfast, dessert, or light snacks where a tender, pliable pancake is desired.
Cooking tips include melting butter in the pan while cooking crepes and folding them while still warm and pliable to avoid tearing. You can add sugar and vanilla to the batter for subtle sweetness and flavor. The recipe advises an initial rest in the fridge after blending to help hydrate the flour and improve texture.
Ingredients
- 2 egg large
- ¾ cup milk
- ¾ cup all-purpose flour
- 2 tablespoons butter melted, and slightly cooled, plus more for pan, unsalted
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoons salt
- berries for serving
Instructions
- In a small blender, blend all the ingredients together for 30-60 seconds until well blended. Cover and allow to rest in the fridge for at least 20 minutes. (give it one extra blend if it separates after cooling)
- Heat a large non-stick skillet (at least 9”) over medium low heat. Melt about ½ tablespoon of unsalted butter and distribute evenly throughout the pan.
- Pour ¼ cup batter into the center of the pan. Tilt the pan with a circular motion to distribute the batter evenly all the way to the sides of the pan.
- Cook the first side for 60-90 seconds until lightly browned. Gently slide a spatula under the edges of the crepe to flip. Cook for an additional 45-60 seconds until cooked through and browned.
- Stack the crepes on a plate or fold into fourths. Repeat with the remaining batter, adding butter as needed.
Notes
- Rest the batter covered in the fridge for at least 20 minutes to enhance texture and reduce tears.
- Fold crepes while still hot and pliable to prevent ripping.
- Use melted unsalted butter in the pan to ensure even browning and prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8crepes
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 98mg | 4% |
| Potassium | 64mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 184IU | 4% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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