- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 17 to 22 crepes
-
- Nutritional Analysis
- Per Serving
- Calories
- 56
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 28 milligrams
- Sodium
- 13 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 0 grams
- Protein
- 2 grams
- Sugar
- 1 grams
- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 17 to 22 crepes
-
- Nutritional Analysis
- Per Serving
- Calories
- 56
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 28 milligrams
- Sodium
- 13 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 0 grams
- Protein
- 2 grams
- Sugar
- 1 grams
Ingredients
Directions
- 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.
- 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.
Cook’s Note
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture. *Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
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Recipe Review Highlights
The crepes made with this recipe are described as light, delicate, and perfect with a great texture. They can be easily filled with a variety of sweet or savory ingredients, making them versatile for different tastes and occasions.
People have made various substitutions to the recipe, including using whole wheat flour, gluten-free flour, coconut oil instead of butter, soy milk, and different types of milk. They've also added ingredients like vanilla extract, sugar, cinnamon, nutmeg, cocoa mix, and liqueurs such as amaretto and Grand Marnier.
This recipe has been used for a variety of occasions, including breakfast, brunch, lunch, dinner, and special events like anniversary parties, holiday breakfasts, and even as a dessert for dinner parties. It's also been used to recreate traditional crepes from different cultures.
