Include in Print View:

Crepes I

Crepes I recipe image
These classic French crepes are incredibly versatile, offering a tender, paper-thin texture that serves as the perfect canvas for both sweet and savory fillings. Made with simple pantry staples like all-purpose flour, eggs, milk, and a touch of vanilla, the batter comes together quickly with minimal effort. The result is a light, delicate pancake with a subtle buttery richness and a hint of sweetness. They are ideal for weekend brunches, romantic dinners, or as a charming dessert base filled with Nutella, fresh berries, or lemon sugar. Whether you are a beginner or an experienced cook, this straightforward recipe yields consistent, delicious results every time.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 525.9
Dietary: Vegetarian
Description
These classic French crepes are incredibly versatile, offering a tender, paper-thin texture that serves as the perfect canvas for both sweet and savory fillings. Made with simple pantry staples like all-purpose flour, eggs, milk, and a touch of vanilla, the batter comes together quickly with minimal effort. The result is a light, delicate pancake with a subtle buttery richness and a hint of sweetness. They are ideal for weekend brunches, romantic dinners, or as a charming dessert base filled with Nutella, fresh berries, or lemon sugar. Whether you are a beginner or an experienced cook, this straightforward recipe yields consistent, delicious results every time.
Ingredients
  • 1 1/2 cup Flour, all-purpose
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 tablespoon Sugar
  • 2 cup Milk
  • 2 ea Egg
  • 1/2 teaspoon Vanilla
  • 2 tablespoon Butter
Directions
  1. 1
    In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
  2. 2
    Make a well in the center of the dry ingredients and add the eggs, vanilla, and half of the milk.
  3. 3
    Whisk from the center outward, gradually incorporating the flour until a smooth paste forms.
  4. 4
    Slowly whisk in the remaining milk until the batter is completely smooth and free of lumps.
  5. 5
    Let the batter rest for 10 minutes to allow the gluten to relax and ensure tender crepes.
  6. 6
    Heat a non-stick skillet or crepe pan over medium heat and melt half of the butter.
  7. 7
    Pour about 1/4 cup of batter into the pan, immediately tilting and rotating the pan to coat the bottom evenly with a thin layer.
  8. 8
    Cook for 1 to 2 minutes, or until the edges begin to lift and the bottom is light golden brown.
  9. 9
    Flip the crepe using a spatula and cook for another 30 seconds to 1 minute on the other side.
  10. 10
    Transfer the cooked crepe to a plate and repeat with the remaining batter, adding a little more butter to the pan as needed.
  11. 11
    Serve warm, sprinkled with additional sugar and filled with your favorite sweet or savory ingredients.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 525.9kcal
% Daily Value *
Total Fat 13.7g22%
Saturated Fat 6.5g33%
Cholesterol 205.0mg69%
Sodium 2685.1mg112%
Total Carbohydrate 79.3g27%
Dietary Fiber 2.6g11%
Sugars 10.7g
Protein 19.7g40%

* 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, pancakes, breakfast, brunch, dessert, vegetarian, easy, batter, flour, milk, eggs, butter, vanilla, thin, delicate
Read it online: https://www.chefs-mate.com/recipe/crepes-i/