How To Make Crepes
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4.8
How To Make Crepes
Description
To make these crepes, eggs, sugar, vanilla extract, salt, milk, flour, and melted butter are combined and blended until smooth. Letting the batter rest allows the flour to hydrate fully, contributing to tenderness and lightness. Cooking involves pouring a thin layer of batter into a very hot non-stick pan, swirling it to cover the surface evenly. Each side cooks for about 1 to 2 minutes until edges start to brown slightly, indicating readiness to flip.
The resulting crepes are delicate yet sturdy enough to roll or fold around fillings like jam. They feature a lightly sweet flavor from sugar and vanilla, with a thin texture that works well with a variety of toppings. Making these ahead and storing in the refrigerator or freezer allows easy access to crepes for multiple meals.
This recipe adapts well to lactose-free milk without notable difference. Using a blender to mix batter helps achieve a smooth consistency. Practicing flipping skills improves crepe quality over time, and both non-stick and specialized crepe pans are suitable.
Ingredients
- 2 egg
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups milk
- 1 cup all-purpose flour
- 1 tablespoon butter unsalted, melted
- vegetable oil for frying, if needed
Instructions
- Mix Ingredients: Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes.
- Heat the Pan: In the meantime heat a non stick frying pan with a ½ tsp of oil really well or spray is generously with cooking spray. It is very important that the pan is very hot.
- Cook: Pour ¾ of a ladle of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe starting to brown a little bit. Once the crepe is done on one side, you will also be able to slide it around and flip it over.
- Finish & Serve: Repeat steps until you've prepared all the crepes. When you're done, use your favorite jam and spread about a tsp of jam per crepe, then roll the crepe and enjoy!
Notes
- This recipe makes about eight crepes.
- You can substitute lactose-free milk without affecting the texture.
- Using a blender yields a smoother batter, but a hand whisk works as well.
- Rest the batter 20-30 minutes before cooking for better texture, or refrigerate overnight if planning ahead.
- Practice improves flipping skill; expect early crepes to be imperfect.
- Both non-stick frying pans and crepe pans work for cooking.
- Cooked crepes can be stacked, wrapped tightly, and refrigerated for up to five days or frozen for two months.
- Reheat crepes gently in the microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1crepe | |
| Calories | 155kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 115mg | 5% |
| Potassium | 112mg | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 205IU | 4% |
| Calcium | 77mg | 8% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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