Regular Crepes

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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.

—Monnie

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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

—littleshysweetpea

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94 Ratings

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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.

—shealuna

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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.

—daveycooks

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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!!

—MsMellie

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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 :)

—Marc

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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!

—Marilyn

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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.

—TIGGERLILI17

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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.

Nutritional Information

Regular Crepes

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 111
Calories from Fat: 33

% Daily Value *
Total Fat 3.7g 6 %
Saturated Fat 2g 10 %
Cholesterol 44mg 15 %
Sodium 160mg 6 %
Potassium 90mg 3 %
Total Carbohydrates 15g 5 %
Dietary Fiber 0.4g 2 %
Protein 4g 8 %
Sugars 3.1g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 8 %
Iron 9 %
Thiamin 14 %
Niacin 14 %
Vitamin B6 2 %
Magnesium 3 %
Folate 19 %

* 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.