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Real French Crepes

Real French Crepes

  • Prep

    2 m
  • Cook

    13 m
  • Ready In

    15 m
SAMMYSAM

SAMMYSAM

I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a desert.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a mixing bowl, combine flour, egg, and milk.
  2. Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.
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Reviews

PATITO
237

PATITO

7/23/2008

If I could give this recipe NO stars, I will. I have been cooking recipes from Allrecipes for a good time and 99.9% of the times they are superb, but, honestly, I did not care for this recipe: in these crepes the edges dryed before the center was cooked (and it remains undercooked no matter what I did) they taste like plain flour and milk: nothing above usual, I'm a good cook and I didn't like the crepes, I did mine perfectly round, thin and every time remains a bit of undercooked batter in the center, plus the flavor is like in every crepes: unflavored, just for add your favorite taste: salt or sweet. (Try the basic crepes recipe by Jen, that's a keeper, and you don't need to suffer making the crepes thin as paper, they cooked through very well. Believe me)

SMPARSONS
183

SMPARSONS

10/10/2004

This works just fine - like anything that involves adding flour to wet ingredients or working with raw flour, you have to let it sit for a bit (I always leave Crepe batter in the fridge for at least a half hour to let the flour do its thing. If the review says it tasted like flour...they didn't let the batter sit. This is a nice recipe because it is simple, easy to remember and you can add salt, orange or lemon zet, a bit of sugar or vanilla, some thinly sliced scallions, or what have you depending on what you want to fill the crepe with. And remember the first Crepe almost always is ruined - don't sweat that. You could add a touch of melted butter to the batter (taking out a bit of the milk) and that will help the stickiness problem.

ERICQ
148

ERICQ

12/7/2003

I am French Myslef and this is the style I remember My Grandpa making

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