Crepes

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Servings: 20 Difficulty: Advanced
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Delicate, paper-thin French pancakes perfect for sweet or savory fillings
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These classic French crepes are incredibly light, tender, and versatile, making them a wonderful addition to any breakfast or brunch menu. Made with a simple blend of skim milk, water, egg whites, and flour, the batter creates a delicate texture that is both soft and slightly chewy. The use of egg whites instead of whole eggs keeps them light while the canola oil ensures they don’t stick to the pan. Whether you fill them with fresh berries and whipped cream or ham and cheese, these crepes are a delightful treat. They are easy to make ahead of time and reheat beautifully, making them ideal for busy mornings or leisurely weekend gatherings.

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Crepes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 20 Calories: 19.7

Description

These classic French crepes are incredibly light, tender, and versatile, making them a wonderful addition to any breakfast or brunch menu. Made with a simple blend of skim milk, water, egg whites, and flour, the batter creates a delicate texture that is both soft and slightly chewy. The use of egg whites instead of whole eggs keeps them light while the canola oil ensures they don't stick to the pan. Whether you fill them with fresh berries and whipped cream or ham and cheese, these crepes are a delightful treat. They are easy to make ahead of time and reheat beautifully, making them ideal for busy mornings or leisurely weekend gatherings.

Ingredients

Directions

  1. Combine cold water, salt, cold skim milk, egg whites, sifted flour, and canola oil in a blender jar.
  2. Blend on high speed until the batter is smooth and free of lumps, scraping down the sides of the jar as needed.
  3. Cover the blender jar and refrigerate the batter for 2 hours to allow the flour to hydrate fully.
  4. Heat a 6-inch nonstick frying pan over moderately high heat.
  5. Once the pan is hot, pour in a scant 1/4 cup of batter.
  6. Immediately tilt and rotate the pan to spread the batter evenly across the bottom.
  7. Cook until the edges lift easily and the bottom is lightly browned.
  8. Flip the crepe and cook the other side briefly until just set.
  9. Slide the crepe onto a warm plate.
  10. Repeat with the remaining batter.
  11. Place a sheet of waxed paper between each cooked crepe to prevent sticking.
  12. Keep the stack covered to retain moisture while they cool.
  13. Fill with your desired ingredients and serve.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 19.7kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 54.8mg3%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.8g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crepes, french, breakfast, pancakes, batter, light, tender, egg whites, skim milk, flour, canola oil, blender, nonstick, versatile, brunch, make ahead, delicate, simple, classic, thin
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