How To Make Crepes
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How To Make Crepes
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Crepes are like a thin, delicate pancake, and they can be made sweet or savory. We will teach you how to make crepes step-by-step with just a few easy ingredients you probably have in your pantry right now!
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Ingredients
- 4 large eggs
- 2 cups milk
- 1 1/3 cups all purpose flour
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- 1 tablespoon sugar (Leave out if making savory crepes)
- 1 teaspoon vanilla extract (Leave out if making savory crepes)
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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
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Calories
113kcal
(6%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
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%)
Nutrition 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.
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User Reviews
Overall Rating
5.0
15 reviews
Excellent
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