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READY IN 30 mins

Crepes

Read Reviews (82)

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

Ingredients Edit and Save

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Original recipe makes 6 crepes Change Servings

1 cup all-purpose flour
1 cup milk

1 egg
1 pinch salt

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Directions

In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
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.
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.
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.
Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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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!

—Karen B.

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Most Helpful Critical Review

Feb 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!

—Shannon

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103 Ratings

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Oct 04, 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.

—CYNDILB

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Nov 27, 2006

This is a very simple and easy recipe. I found the batter a little too thick so added some extra milk. They didn't have a strong taste which means this recipe works well for both sweet & savoury (I made savoury ones).

—Hot Chilli

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Oct 04, 2003

These are so tasty, I personally topping them with chicolate sauce. It is so easy and it is really worth it! You have to make sure that they are REALLY thin, or else they will end up being pancakes. Try not to tear the mini-pancakes.

—JDSKLFJLKS

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Oct 07, 2007

nice and simple recipe! VANILLA IS A MUST! it makes them perfect! i like to spread them with nutella, YUM

—MANALEE07

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Nov 12, 2009

Finally I can make a wonderful crepe! Thanks for the recipe. I was very happy not to have to set the batter in the fridge for 2 hours to two days as some other recipes call for. The crepe itself has a very nice texture and appearance and was very easy to work with.

—Alexgem7777

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Aug 17, 2006

Simple, easy and tasty. Nice recipe. The only thing I did was reduce the amount of butter put into the pan. First crepe turned out horribly deformed (still tasty though).

—sarahz911

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Nutrition

Calories
216 kcal
11%

Carbohydrates
35.7 g
12%

Cholesterol
77 mg
26%

Fat
3.7 g
6%

Fiber
1.1 g
4%

Protein
9.1 g
18%

Sodium
187 mg
7%

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

Nutritional Information

Crepes

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 216
Calories from Fat: 33

% Daily Value *
Total Fat 3.7g 6 %
Saturated Fat 1.6g 8 %
Cholesterol 77mg 26 %
Sodium 187mg 7 %
Potassium 189mg 5 %
Total Carbohydrates 35.7g 12 %
Dietary Fiber 1.1g 4 %
Protein 9.1g 18 %
Sugars 4g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 14 %
Iron 23 %
Thiamin 37 %
Niacin 34 %
Vitamin B6 5 %
Magnesium 7 %
Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.