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

Crepes

Recipe by  

"A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!"

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Original recipe makes 6 crepes Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
  2. Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
  3. Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
  4. After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
  5. Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2005

Excellent! I haven't had crepes like this since I was little. I added an additional 1/4 cup of milk though which thinned the batter out and made it easier to make thin crepes. I read the other reviews and it sounds like they may just have their pan too hot. Start off low with just enough butter to coat the pan well. The gradually increase the heat and again decrease if it starts to turn the butter brown quickly. Reapet the bit of butter on each crepe that is cooked. This helps it get it's outer edge crispness without being dry. Yummy!

 
Most Helpful Critical Review
Feb 10, 2007

I liked this recipe, but I'd make a few changes... I like an eggier, softer, sweeter crepe. I'd add an extra egg or more milk to make it less tough; a tsp. of vanilla to give it a really good flavor; and I used about double the batch and a 1/2-3/4 cup for each batter. I like the big crepes! All in all, pretty good!

 
Oct 04, 2003

Iv'e never had crepes before, but I really liked this recipe. One problem I had was that the first crepe used all the margarine and the skillet was too hot then to add more. Maybe butter works better.

 
Nov 27, 2006

This is a very simple and easy recipe. I found the batter a little too thick so added some extra milk. They didn't have a strong taste which means this recipe works well for both sweet & savoury (I made savoury ones).

 
Oct 07, 2007

nice and simple recipe! VANILLA IS A MUST! it makes them perfect! i like to spread them with nutella, YUM

 
Oct 04, 2003

These are so tasty, I personally topping them with chicolate sauce. It is so easy and it is really worth it! You have to make sure that they are REALLY thin, or else they will end up being pancakes. Try not to tear the mini-pancakes.

 
Nov 12, 2009

Finally I can make a wonderful crepe! Thanks for the recipe. I was very happy not to have to set the batter in the fridge for 2 hours to two days as some other recipes call for. The crepe itself has a very nice texture and appearance and was very easy to work with.

 
Aug 17, 2006

Simple, easy and tasty. Nice recipe. The only thing I did was reduce the amount of butter put into the pan. First crepe turned out horribly deformed (still tasty though).

 

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Nutrition

  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 187 mg
  • 7%

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

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