How to Make the Best Crêpes
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5
How to Make the Best Crêpes
Description
This recipe produces crêpes by mixing eggs, milk, water, sifted flour, melted butter, and salt into a smooth batter, which is then rested at room temperature for an hour or refrigerated overnight to ensure tenderness and ease of cooking. Cooking involves lightly buttering a small nonstick skillet, pouring in batter and swirling to coat evenly, and cooking briefly on each side until cooked through with slight bubbling on the surface to signal doneness.
The resulting crêpes are thin, soft, and pliable, providing a versatile base for diverse fillings. Suggested options include fresh fruits, jams, spreads, soft cheeses, sautéed vegetables, whipped cream, chocolate, coconut, herbs, or nuts. The preparation accommodates both sweet and savory preferences, allowing personalization.
Crêpes are best served warm or at room temperature, stacked and covered to retain moisture between batches. They work well as a breakfast item, light dessert, or light lunch when filled appropriately. Maintaining butter between batches helps prevent sticking and ensures even cooking.
Ingredients
- 4 egg large
- 1 cup milk , (whole milk is best)
- 1 cup water
- 1 ¼ cups all-purpose flour sifted
- 3 tablespoons butter melted, plus more for cooking
- ½ teaspoon kosher salt
Stuff crepes with:
- Berry fresh, or sliced fruit
- jam assortment, or preserves
- Spread savory or sweet
- soft cheese
- vegetable like spinach, onions, or mushrooms, sautéed
- Whipped Cream
- nut
- chocolate
- coconut
- fresh herb
Instructions
- Mix all ingredients in a blender on high speed for about a minute. Let sit at room temperature for about an hour. (Alternatively, you can let the crêpe batter refrigerate overnight, just be sure to leave it on the counter an hour or so before using so it can come to room temperature).
- Preheat a 6 or 7-inch nonstick skillet over medium heat. Once it's nice and hot, melt about a teaspoon or so of butter in the skillet (alternatively you could brush the skillet with melted butter), and use a ¼ cup measuring cup to pour the batter into the center of the skillet, moving it around so the batter spreads to the edges. Cook until the surface is bubbly then carefully flip the crêpe (with your fingers or a spatula) the crêpe and cook on the other side. Remove from the heat, place on a plate, and cover with another plate until ready to use. Be sure to butter the skillet in between making your crêpes.
- To layer with spreads and other toppings, spread ¼ of the crêpe with filling, fold in half and then fold over again. Top with more spreads, toppings, or powdered sugar.
- Crêpes can be made several hours before serving and kept at room temperature.
Notes
- Allow the crêpe batter to rest at room temperature for about an hour or refrigerate overnight before cooking for improved texture.
- Butter the skillet between crêpes to prevent sticking and promote even cooking.
- Serve crêpes warm or at room temperature. Cover cooked crêpes with a plate to keep moist while preparing additional batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10makes about 20 6-inch crepes
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 179mg | 7% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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