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Basic Crepes
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9 Ratings 8 Reviews

A quick and easy meal, crepes make the ultimate addition to the breakfast,
brunch, or even dessert table! Although you'll only need about three
tablespoons of batter to make each crepe, we found a 1/4-cup dry
measuring cup is the best tool to scoop and pour the batter into the pan so
the crepes cook evenly. The small amount of sugar gives the crepes a
golden appearance and crisp edges. Once they're done, pile on your
favorite toppings, such as fresh fruit, whipped cream, or even savory
options as well. Crepes are a great invitation to get creative with different
flavor combinations.

By Cynthia Nims

Recipe by Cooking Light June 2006

Credit: Greg Dupree; Food Styling: Mary Claire Britton and Kady Wohlfarth; Prop Styling: Sarah
Elizabeth Cleveland

Yield: 13 crepes (serving size: 1

crepe)

Nutrition Info

Ingredients

1 cup all-purpose flour (about 4 1/2 ounces)

2 teaspoons sugar

¼ teaspoon salt

1 cup low-fat 1% milk

½ cup water

2 teaspoons butter, melted

2 large eggs

Directions

Step 1

Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, sugar, and salt in a small bowl. Combine milk, water,
melted butter, and eggs in a blender. Add the flour mixture to milk
mixture, and process until smooth. Cover batter; chill for 1 hour.

Step 2

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour
a scant 1/4 cup batter into pan; quickly tilt pan in all directions so
batter covers pan with a thin film. Cook about 1 minute. Carefully lift
the edge of the crepe with a spatula to test for doneness. The crepe
is ready to turn when it can be shaken loose from the pan and the
underside is lightly browned. Turn crepe over, and cook for 30
seconds or until center is set.

Step 3

Place crepe on a towel; cool completely. Repeat procedure with the

remaining batter, stirring batter between crepes. Stack crepes
between single layers of wax paper to prevent sticking.

Chef's Notes
Top this delectable crepe recipe with some chocolatey nutella
spread and strawberries or bananas for a dessert or an indulgent
breakfast. It's one of our favorite nutella recipes. This is a recipe
for everyone in the family.

Nutrition Facts

Per Serving:

62 calories; calories from fat 23%; fat 1.6g; saturated fat 0.8g; mono
fat 0.5g; poly fat 0.2g; protein 2.6g; carbohydrates 8.9g; fiber 0.3g;
cholesterol 35mg; iron 0.6mg; sodium 70mg; calcium 29mg.

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Reviews (8)
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Sort by: Newest

EATalley

04/16/2013

Awesome, easy recipe for crepes. Made these for the Chicken,
Spinach and Mushroom Crepes, but would work just as well for sweet
crepes too. Much easier than I expected!

KCSeattle

01/14/2012

These are so good!! They were easy and quick to make - and tasted
delicious!

RamRoum

05/24/2011

This recipe's AMAZING !!!!!! I made those yesterday and everyone

loved them !! I added 2 teaspoons Vanilla to the batter. I spread
Nutella on the bottom of each crepe, added sliced bananas and rolled
them, then I sprinkled chopped hazelnuts and a little bit of sugar over
them. Those crepes were close to the ones I eat at Crepaway. Thanks
for the recipe :)

bmv0220

03/12/2011

Worked like a charm. They turned out just like the crepes I remember
eating as a kid. Each family member made theirs with a choice of our
favorite fillings: jelly; Nutella; fresh berries; chocolate syrup; sliced
bananas; and peanut butter. And always topped with a little dusting
of powdered sugar. Can't wait to try them with a savory filling for
dinner sometime soon.

da1geek

10/16/2010

Every other crepe recipe includes how to add berries, garnish, etc. It
was nice to have a basic recipe that I could work with on my own. Not
to mention, it was outstanding! Just sweet enough. After the second
attempt, I added a pinch of cinnamon and I was not let down! Thank
you! I will use this in the future!

epalkot

07/07/2010

I really liked this crepe recipe. The crepes are definitely as billed--a
great basic crepe. You can increase the sugar slightly if you want a
sweeter crepe, but I don't think that's really necessary. I used this to
make strawberry crepes for breakfast. I put a tiny bit of nutella on the
bottom of the crepe, then added the strawberries, rolled the crepe and
added a bit of powdered sugar on top. Delcious! I'm looking forward
to trying this with a savory recipe. One note--I had trouble with using
the skillet for this, a crepe pan is definitely easier. However, after a
couple poor flips, the crepes turned out well after that. Using an off-
set spatula (like one you use for frosting a cake) helped to make the
flipping easier.

GoBears

02/07/2010

So easy! These crepes always turn out well. Even when you have a
stove with lopsided burners!

ginnyranly

01/13/2009

I've probably tried a dozen different crepe recipes, and this is by far
the best! I don't change a thing, and they have the perfect consistency
for pouring, and have a great texture for eating. Doesn't work when
you have a craving because the batter must rest for at least an hour,
but perfect when you're planning ahead for guests.

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