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READY IN 30 mins

Extreme Crepes

Read Reviews (33)

"Why settle for second best? You can enjoy the ultimate in breakfast elegance ... crepes! Serve with whipped cream and your favorite fruit, jelly or syrup." — GERAL1012

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Original recipe makes 6 to 8 servings Change Servings

2 cups milk
3/4 cup white sugar
2 cups all-purpose flour
2 eggs

1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon vegetable oil

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Directions

Place milk, sugar, flour, eggs, baking powder, vanilla and oil in a blender; puree until smooth.
Lightly butter 6 inch skillet; heat over medium heat. For each crepe, pour 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until light brown. Run spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each; keep covered until ready to serve.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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I can't believe I forgot to rate this recipe. I have been using it for months. I use only 1/4 cup sugar, and 2 tsp. baking powder. I add an extra 1/2 cup milk....otherwise, they are too much like pancakes. Anyhow, I love it with my modifications.:-)

—RUBYWIFE

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Most Helpful Critical Review

Oct 10, 2004

No crepe recipe should use baking powder as crepes are not meant to rise. Perhaps there's a confusion of definition here?

—OHN

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43 Ratings

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Jan 25, 2004

These taste amazing - and the easiest I have ever prepared. I served with a variety of things, bananas, strawberries w/honey, peach ice cream, vanilla ice cream - everyone made their own it was FANTASTIC!!

—Take Out Queen

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Jan 25, 2004

Excellent!!!! Taste is good, very quick and easy and if done right is paper thin and much like the real thing. Thank you.

—HELOS1

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Jan 25, 2004

In general the recipe wasn't bad. However, I thought there was a little too much sugar for my tastes. Also, it did take me a few tries to get the hang of the right amount of batter to pour into the pan. I thought this recipe was rather time consuming, thought I think if you plan on taking the time and want to make something more "special" this recipe is worth it.

—MEGAN745

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Jan 25, 2004

Great Recipe. My kids love it!!! I increased the milk to 2 1/2 cups(so it wasn't like pancakes) and decreased the baking powder to 2 tsp and it is fantastic! Mixing it in the blender was a perfect idea...it makes the clean-up so easy...thanks!

—DAWN.HACKNEY

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Jan 25, 2004

This is a great crepe recipe. I can eat straight off the pan, totally plain. My friends like it even more with another 1/4 cup of sugar.

—Vanessa

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Jul 10, 2008

i made these this morning. i followed the recipe exactly how it said. when i poured the batter into the pan and spread it around it still rose and ended up being very thick. so i just said forget it and i made them like pancakes. they were a little too sweet and my god 3/4 cup of sugar is alot but i did it anyway. they were pretty good i ate 4 full sized 9 inchers. if you add a little mor milk they could be crepes. would rather say 3.5 stars but there isnt that option. give them i shot.

—thick steamy buttery pancakes

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Nutrition

Calories
323 kcal
16%

Carbohydrates
61.3 g
20%

Cholesterol
77 mg
26%

Fat
4.4 g
7%

Fiber
1.1 g
5%

Protein
9.1 g
18%

Sodium
225 mg
9%

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

Nutritional Information

Extreme Crepes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 323
Calories from Fat: 40

% Daily Value *
Total Fat 4.4g 7 %
Saturated Fat 1.7g 9 %
Cholesterol 77mg 26 %
Sodium 225mg 9 %
Potassium 191mg 5 %
Total Carbohydrates 61.3g 20 %
Dietary Fiber 1.1g 5 %
Protein 9.1g 18 %
Sugars 29.1g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 25 %
Iron 24 %
** 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.