Regular Crepes Recipe - Allrecipes.com
Regular Crepes Recipe
  • READY IN 30 mins

Regular Crepes

Recipe by  

"A simple crepe recipe which can be filled with whatever your heart desires; fruit, jam, applesauce or powdered sugar."

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Ingredients Edit and Save

Original recipe makes 12 crepes Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop 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. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2005

Made the best crepes ever! Note- if you refrigerate the dough for cooking later it becomes very gooey at the bottom and watery at the top so just stir it around until smooth again. It taste the same at fresh dough.

 
Most Helpful Critical Review
Oct 10, 2006

I have made crepes before but not with butter. When I added the butter it created chunks of scrambled eggs in the batter. The batter was to thin so i had to add 2-3 tablespoons of flour. Crepes were okay but sticky

 
May 21, 2006

This is a fantastic basic crepe recipe! The first time I made it exactly according to recipe. Yum. The second I added a little extra vanilla and sugar and filled with fresh strawberries. SUPER Yum! You could easily delete the vanilla and sugar as well, and add herbs and fill with cheese, meats or veggies for a yummy savory crepe.

 
Sep 23, 2007

excellent recipe for crepes.much better than others i've used.next time i will use more sugar and vanilla.cooks quick so it needs attention.you know when to flip them when edges start to brown and come away from the pan.

 
Jul 17, 2006

Lovely recipe! They came out beautifully and tasted scrumptious-- I filled with fruit & used a boysenberry topping. I've also changed the recipe (omitted vanilla & sugar) to use savoury fillings (onion, potato, etc.) topped with a melted garlic-chive Gloucester cheese sauce. Sweet or savoury, these were perfect every time, and a huge hit with everyone. Will place in my "favorite dish" rotation immediately!!

 
Feb 20, 2006

Easy and versatile recipe ~ for a healthier alternative, I used whole wheat pastry flour, Splenda, skim milk, omega-3 egg product and Becel margarine. I also added 1/2 teaspoon of cinnamon. They were perfect and delicious filled with low-fat cottage cheese, strawberries and bananas!

 
Jul 01, 2007

I loved making these. Extremely easy, and they taste delicious. I added strawberries and banana's to mine, and sprinkled some icing sugar and syrup on it. One thing ill add that I learnt while making these, is to make sure to add a fair amount of oil to the pan, to avoid making them stick. Also, don't make them to thick.... mine turned out a little thick, but ill know for next time :)

 
May 26, 2003

This recipe is great! It is light and sweet enough to finish off any meal with delight. Try it with a banana rum sauce.

 

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Nutrition

  • Calories
  • 111 kcal
  • 6%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 160 mg
  • 6%

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

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