Easy Crepe Recipe

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.

Basic Crepes

Crepes are one of those versatile foods you can make for any occasion. If you’re new to the world of crepes, it’s time to see what you’ve been missing. We’ll teach you how to make crepes of all sorts, and it all starts with 5 ingredients. This simple crepe recipe yields a stack of 20 thin, delicious crepes that are the perfect blank canvas for any sweet or savory filling you can dream up, from mushroom and Swiss, to hazelnut spread and raspberries. Give these easy crepes a shot and see what style your family loves the most!

Prep: 30min

Total: 30min

Yield: 20

Serving Size: 1 Crepe

Nutrition Facts: calories 60 , Carbohydrate 6 g, Cholesterol 40 mg, Fat 1/2 , Fiber 0 g, Protein 2 g, Saturated Fat 1 1/2 g, servingSize 1 Crepe, Sodium 30 mg, Sugar 0 g, Trans Fat 0 g

Ingredients:

• 4 eggs
• 1 1/3 cups milk
• 2 tablespoons butter, melted, or oil
• 1 cup all-purpose flour
• 1/2 teaspoon salt, if desired

Instruction:

1. In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil.
3. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.

How to Make Crepes – Easy Crepe Recipe

FAQ

What is the secret of a good crepe?

How do you make crepes from scratch?

1. Whisk the flour and eggs.
2. Gradually add the milk and water.
3. Scoop the batter onto a hot griddle.
4. Cook until lightly browned on the bottom.
5. Flip and continue cooking until done on both sides.

Is crepe healthy than pancake?

Why make crepe batter the night before?