Crepe Recipes

Basic Crêpes

These crêpes are buttery and just sweet enough to caramelize lightly in the pan without tasting cloying, perfect for pairing with anything.

Prep: 10min

Total: 1h30min

Yield: 8 serving(s)

Nutrition Facts: calories 144 Calories, Fat 7 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 62 mg, Sodium 152 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 5 g, Protein 4 g

Ingredients:

• 2 large eggs, room temperature
• 1 1/4 c. (280 mL) whole milk, room temperature
• 1 c. (120 g.) all-purpose flour
• 4 tsp. granulated sugar
• 1/2 tsp. kosher salt
• 3 tbsp. unsalted butter, melted, cooled, plus 1/2 tsp. cold unsalted butter
• Berries and powdered sugar, for serving (optional)

Instruction:

1. In a blender, mix eggs, milk, flour, granulated sugar, salt, and 3 tablespoons melted butter until smooth, about 1 minute. Cover and refrigerate at least 1 hour or up to 2 days.
2. Preheat a 9” nonstick skillet over medium heat.
3. Melt ½ teaspoon cold butter in preheated pan. Reduce heat to medium-low. Briefly whisk batter, then pour ¼ cup into center of pan, lifting pan off heat and slightly tilting in a circular motion to help batter spread into an even circle. Cook until top is set and bottom is golden brown, about 45 seconds. Flip and cook on second side until cooked through, about 45 seconds more.
4. Using spatula, fold crêpe into quarters. Transfer to plate. Repeat with remaining batter to create a total of 8 crêpes. Serve with berries and powdered sugar, if desired.
5. Make Ahead: Transfer crêpes from skillet to parchment-lined cooling rack. Cool completely, then stack between sheets of parchment and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Crepe Recipe

The best crepe recipe to make for any occasion and completely delicious! These crepes is they are super easy and can be made right in your blender. Not only are they great for breakfast, but dessert too!

Prep: 5min

Total: 40min

Yield: 14

Serving Size: 1 crepe

Nutrition Facts: calories 107 kcal, Carbohydrate 13 g, Protein 4 g, Fat 4 g, Saturated Fat 2 g, Cholesterol 55 mg, Sodium 137 mg, Fiber 1 g, Sugar 3 g, servingSize 1 crepe

Ingredients:

• 2 cups milk (, I use 2%)
• 4 large eggs
• 3 Tablespoons unsalted butter (, melted and slightly cooled)
• 1 Tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt or table salt
• 1 1/2 cups all-purpose flour (, sifted if desired)

Instruction:

1. In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour 15 to 20 seconds, or until batter is smooth. You could also whisk in a bowl. Refrigerate at least 30 minutes, or overnight.
2. Heat an 8-inch frying pan over medium-low heat. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.
3. Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

Crepes

Go French with Alton Brown’s foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.

Prep: 0 5min0

Total: 0 1h25min0

Yield: 17 to 22 crepes

Nutrition Facts: calories 56, Fat 3 grams, Saturated Fat 2 grams, Cholesterol 28 milligrams, Sodium 13 milligrams, Carbohydrate 6 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 grams

Ingredients:

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

Instruction:

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

How to Make Crepes – Easy Crepe Recipe

FAQ

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