French Crepes

French Crepes

347
CYBERCHEF 3

"A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream."
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Ingredients

35 m servings 94 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Reviews

347
  1. 473 Ratings

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Most helpful positive review

This is an excellent recipe! Some suggestions for people who say the batter is thin and the edges are crispy. First, when you make crepes, you have to tilt the hot, slightly greasy pan and pour ...

Most helpful critical review

I have made many crepes with many different recipes and this one didn't work - the porportions were wrong

This is an excellent recipe! Some suggestions for people who say the batter is thin and the edges are crispy. First, when you make crepes, you have to tilt the hot, slightly greasy pan and pour ...

I made this last night and I did not have a problem with the batter, I did however add about 3 TABLESPOONS of sugar and 1 tsp of vanilla to to mix because I like mine sweet. Also I am a bit of a...

Although this is not the simpliest of recipes, it definately the best so far. I served it to my wife without anything topping on it all, and she loved it. That was the proof that I was looking f...

This is basically the same recipe I've been using since my French grandma taught me to make crepes years ago. It's all about the ratios - 1:2 flour to milk, eggs to bind, butter to lube it up, s...

Very Good recipe I am keeping this one in place of the basic crepe recipes from this site. I let the batter sit in the fridge for 20 min to hour... you will have a more tender crepe.. also I use...

the second review in the main page is so stup!d, the crepes must be brown on some places.. Too thin? This is NOT a pancake! And the crispy edges are soo good. Europeans like this kind of crepes ...

great! I use these to make Blintzes with a filling of ricotta, cream cheese, cinnamon, powdered sugar and orange zest. I top them with a hot fresh strawberries, sour cream and whip cream.

i loved this recipe. very easy and delicious. i added a teaspoon of vanilla and it turned out great. i made a dessert crepe by putting chocolate chips in the middle and topped with whipped cream...

I have made many crepes with many different recipes and this one didn't work - the porportions were wrong