Crepes

Crepes

645

"This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use."
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Ingredients

1 h 20 m servings 79 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 30 mg
  • 1%

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. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
  2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Reviews

645
  1. 922 Ratings

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Most helpful positive review

This recipe is just fine but as French woman and a professionel French Chef currently teaching culinary arts at a Community College I often have to distinguish between a crepe' and a pancake. Th...

Most helpful critical review

This is the first time I used the recipe, followed it to the letter and it stuck to my non-stick crepe pan?

This recipe is just fine but as French woman and a professionel French Chef currently teaching culinary arts at a Community College I often have to distinguish between a crepe' and a pancake. Th...

These are excellent! I added 2 tsp. vanilla and a pinch of cinnamon. I also put mixture in blender instead of whisking which helps. I used 2 sauces inside: Sauce A. 1 1/2 c. blueberries, 1 tb. c...

All aunts, uncles, and cousins on husband side of family live in Paris. We visit often and I live on crepes for our entire visit. Our family has taught me how to spot the good crepe stands and t...

Delicious and EASY! This recipe has been used in my family for generations so we've learned a couple of tricks. 1. I don't believe we've ever refrigerated. The batter's already cold from the ...

One of the easiest, and best crepe recipes around! If you are pressed for time, use a whisk and bowl instead of a blender; substitute butter for the oil, and you are ready to cook in about 2-3 ...

This is a good recipe for basic crepes which I have used often. For those times when I want a sweeter, dessert-type crepe, I substitute standard yellow cake mix for the flour, since it contain...

So delicious! I made these for dessert and didn't feel like refridgerating them for an hour so I just made them right away. A yummy addition is to buy a bag a frozen mixed berries, thaw a bowful...

Very good crepes. I like them slightly sweet so I added 1 Tablespoon sugar and 1 teaspoon vanilla. I used butter flavored PAM cooking spray and about 1/4 cup for each crepe.

Oops, I didn't chill for an hour but they still came out terrific!