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Crepes

Crepes

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Sally

Sally

A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
  2. Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
  3. Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
  4. After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
  5. Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Karen B.
121

Karen B.

6/15/2005

Excellent! I haven't had crepes like this since I was little. I added an additional 1/4 cup of milk though which thinned the batter out and made it easier to make thin crepes. I read the other reviews and it sounds like they may just have their pan too hot. Start off low with just enough butter to coat the pan well. The gradually increase the heat and again decrease if it starts to turn the butter brown quickly. Reapet the bit of butter on each crepe that is cooked. This helps it get it's outer edge crispness without being dry. Yummy!

CYNDILB
68

CYNDILB

10/4/2003

Iv'e never had crepes before, but I really liked this recipe. One problem I had was that the first crepe used all the margarine and the skillet was too hot then to add more. Maybe butter works better.

Shannon
56

Shannon

2/10/2007

I liked this recipe, but I'd make a few changes... I like an eggier, softer, sweeter crepe. I'd add an extra egg or more milk to make it less tough; a tsp. of vanilla to give it a really good flavor; and I used about double the batch and a 1/2-3/4 cup for each batter. I like the big crepes! All in all, pretty good!

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