No Bake Egg

These classic French-style crepes are the ultimate versatile base for both sweet and savory dishes. Made with just eggs, milk, flour, and a touch of oil, this simple batter creates thin, tender pancakes that cook up in minutes. The result is a delicate, slightly eggy flavor with a soft, pliable texture that holds fillings beautifully. Whether you serve them as a quick breakfast with jam and fruit, or as a sophisticated main course filled with ham, cheese, or vegetables, these crepes bring a touch of Parisian charm to your table. They are an excellent choice for weeknight dinners, brunch gatherings, or when you need a satisfying yet light meal. Mastering this simple batter opens up a world of culinary possibilities, making it a staple recipe you will return to time and again.

Cuisine: French

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 264.2

Dietary: Vegetarian

Description

These classic French-style crepes are the ultimate versatile base for both sweet and savory dishes. Made with just eggs, milk, flour, and a touch of oil, this simple batter creates thin, tender pancakes that cook up in minutes. The result is a delicate, slightly eggy flavor with a soft, pliable texture that holds fillings beautifully. Whether you serve them as a quick breakfast with jam and fruit, or as a sophisticated main course filled with ham, cheese, or vegetables, these crepes bring a touch of Parisian charm to your table. They are an excellent choice for weeknight dinners, brunch gatherings, or when you need a satisfying yet light meal. Mastering this simple batter opens up a world of culinary possibilities, making it a staple recipe you will return to time and again.

Ingredients

2 Eggs -- slightly beaten
2/3 Cup Milk
3 Tablespoons Oil
1/2 Cup All-Purpose Flour
1/4 Teaspoon Salt

Directions

1
In a medium bowl, whisk together the beaten eggs, milk, and 1 tablespoon of oil until well combined.
2
Gradually stir in the flour and salt, beating vigorously until the batter is completely smooth and free of lumps.
3
Cover the bowl and refrigerate the batter for at least 1 hour to allow the flour to hydrate and the batter to relax.
4
Lightly brush a 6 or 7-inch crepe pan or skillet with a small amount of the remaining oil and heat over medium-high heat until hot.
5
Stir the batter well before each use, as ingredients may settle during resting.
6
Pour about 2 tablespoons of batter into the hot pan and immediately tilt and rotate the pan so the batter spreads thinly and evenly to cover the bottom.
7
Cook for about 1 minute, or until the edges begin to lift and the bottom is light brown, then flip and cook the other side briefly until just set.
8
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, brushing the pan with oil as needed.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 264.2kcal

% Daily Value *
Total Fat 14.7g23%
Saturated Fat 2.9g15%
Cholesterol 94.0mg32%
Sodium 1266.3mg53%
Total Carbohydrate 25.1g9%
Dietary Fiber 0.8g4%
Sugars 2.4g
Protein 7.6g16%

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

Note

Batter Consistency: The batter should be about as thick as heavy cream. If it is too thick, add a splash of milk; if too thin, add a little more flour.

Pan Temperature: The pan should be quite hot but not smoking. If the oil begins to smoke, lift the pan from the heat source until it cools slightly before adding batter.

First Crepe: Expect the first few crepes to stick or look imperfect. This is normal as the pan heats and seasons. Use these "practice" crepes for deep-fried snacks or as a base for noodle-like dishes.

Storage: Stack cooked crepes between sheets of parchment paper and wrap tightly. They can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat in a warm oven or microwave.

Keywords: crepes, french, breakfast, brunch, pancakes, vegetarian, eggs, flour, milk, easy, quick, delicate, thin, versatile, classic, homemade, simple, batter, pan-fried, light

Read it online: https://www.chefs-mate.com/recipe/no-bake-egg-52/