Melt in Your Mouth Crepes Recipe - Allrecipes.com
Melt in Your Mouth Crepes Recipe
  • READY IN 40 mins

Melt in Your Mouth Crepes

Recipe by  

"A traditional English breakfast pancake. Roll up with sugar and lemon, or fill with your favorite cheese, lingonberries, or Nutella®! My kids love these!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Mix flour, 1 cup milk, and eggs together in a large bowl. Stir butter, sugar, and vanilla extract into flour mixture until smooth. Add remaining 1 cup milk; mix until just blended.
  2. Heat a cast iron crepe pan over medium heat; spray surface with cooking spray. Pour a thin and even layer of batter onto the heated pan; fry for 30 to 60 seconds on each side. Repeat with remaining batter, spraying the pan between each batch.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2012

I'd say this recipe makes a good standard-tasting large batch of crepes. The batter is not too thin or too thick and the flavor is easily tweakable (Ok, customizable).

 
Most Helpful Critical Review
Jun 07, 2014

the crapes are good. But the recipe is missing part of the instructions which is how many crapes does the batter make,how many crapes are in a serving? and how much batter to pour into the pan (such as use a 1/8 or 1/4 cup per crape and size of the pan. I made 1/2 a batch and did 2 crapes, (about 1/4c. batter) in a small cast iron pan and have a lot of batter left no idea how many it actually makes and what is considered a serving size (ie 1,2 etc.)per servings. please correct the recipe to reflect how many it makes and how many in a serving size.

 

9 Ratings

Jun 11, 2013

Pretty good crepes. I like mine to taste more like vanilla so I'd add more next time. Unfortunately I made mine a little to thick in the pan. But they were good overall. Yum!

 
Apr 23, 2013

Very Easy, perfect thickness, can flavor it with anything from fruit to meat/fish.

 
May 11, 2014

First time making crepes, turned out fabulous, by the 4th or 5th crepe had figured out when each side would be done and they tasted just like my mother's did way back when.

 
Mar 14, 2014

This was an easy recipe, but I had to double the milk to get the batter thin enough to work with.

 
Mar 08, 2014

This is a very good recipe but I found them a bit too thick. I added more milk and eliminated the sugar. When living in London, I learned how to make the traditional English breakfast pancakes made on "Shrove Tuesday" before lent. They were similar but a bit thinner and did not have sugar added. They were buttered with fresh lemon and powdered sugar. Delicious!

 

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Nutrition

  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 44.8 g
  • 14%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 147 mg
  • 6%

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

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