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Crepe Recipe
This crepe recipe produces crepes that are thin and delicate, just like the ones they make in France. Fill them with your favorite crepe filling whether sweet or savory!
Course
Breakfast
Cuisine
French
Prep Time
5
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
7
minutes
minutes
Servings
10
crepes
Calories
152
kcal
Author
Leigh Anne Wilkes
Equipment
Crepe Pan
Ingredients
2
cups
flour
3
eggs
1
Tbsp
canola oil
2
cups
milk
pinch of salt
Instructions
Combine all the ingredients and a blender and pulse until smooth.
Store batter covered in the refrigerator until ready to use.
Heat the crepe pan or frying pan over medium high heat.
Pour 1/4 - 1/3 cup batter into middle of pan and using a crepe spreader, spread into a thin layer.
Flip and cook on the other side until just lightly golden brown.
Cover crepes with a towel or wax paper as you cook the rest to keep them from drying out.
Crepes can be refrigerated until ready to use.
Nutrition
Calories:
152
kcal
|
Carbohydrates:
22
g
|
Protein:
6
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
54
mg
|
Sodium:
40
mg
|
Potassium:
109
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
150
IU
|
Calcium:
66
mg
|
Iron:
1
mg