Claire's Yummy Crepes Recipe - Allrecipes.com
Claire's Yummy Crepes Recipe
  • READY IN 10 mins

Claire's Yummy Crepes

Recipe by  

"This crepe recipe will have you hooked. I cook them every Sunday morning."

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Original recipe makes 6 crepes Change Servings

Directions

  1. Combine flour, sugar and salt in a bowl. Make a well in the center of the flour and add the milk and egg. Beat well to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 5 mins
  • READY IN 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 20, 2005

WOW so good. I did add about 1/4 t. of vanila and served them IHOP style (gently folded in quarters). I put fresh strawberries that have been tossed with sugar on top (strawberries sit for a good hour to make juice). Perfect recipe.

 
Most Helpful Critical Review
Jan 04, 2004

I found these to be a bit thick, heavy, and without much flavor. Maybe it was my technique. Thanks Claire.

 

141 Ratings

Apr 01, 2003

I've seen other crepe recipes that were very complicated but this one is simple, easy and able to be "dressed up" as you wish. For example, I added 1/2 teaspoon vanilla extract and 1/4 teaspoon cinnamon into the batter and it was great! I recommend using butter, not oil to grease the skillet and they cooked best at medium heat for me. My family loved them!

 
Apr 02, 2007

Great recipe! I had never made crepes before but my visiting brother made the request. They were so easy and tasted really great. I ended up adding a tsp. of vanilla and sprinkled in some cinnamon as well. Also, added some extra tbs. of milk to get a nice thin consistency. I then stuffed with a cream cheese mixture and strawberries. Topped them off with homemade strawberry syrup and whipped cream....yum!

 
Jul 13, 2003

I recommend using a non-stick pan, as too much butter or margarine in the pan affects the taste and the consistancy of the crepe.

 
Mar 16, 2007

These are the first crepes I've ever cooked at home and it was super easy. Filled with Nutella (my favorite filling for crepes) and they were DELISH. My son loves them filled with ham and white cheese and his were yummy too! I set the recipe for 6 servings and still only got about 12 crepes out of it, although mine were large. Next time I will double it to 12 servings as we like to keep them in the fridge to fill, heat up and eat as we are ready.

 
May 27, 2007

Very easy and delish. I had to add more milk to make it runny, which is really the key with crepes. I also added 1/2 tsp of vanilla to the batter. I put out several small bowls with sugar, powdered sugar, brown sugar, jam, syrup, and whipped cream in them. My kids made their own style. Some of us like to roll them up and eat with our hands, others like to fold in quarters and use a fork and knife. You won't be disappointed.

 
Jun 07, 2007

These were very good basic crepes. I used 1 1/4 cups milk instead of just 1, and the consistency was just right. Use an 8-in griddle if possible. I have a 10-in, and I couldn't get the crepes shaped properly unless I poured out much more batter. Each of my crepes looked weird and amoeba-like, often with crazy legs. But the texture was right and they tasted great.

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 251 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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