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Simple Basic Crepes Recipe
|Milk||1 Cup (16 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 797 Calories from Fat 350
% Daily Value*
Total Fat 39 g60.4%
Saturated Fat 19.3 g96.3%
Trans Fat 0 g
Cholesterol 700 mg
Sodium 304.2 mg12.7%
Total Carbohydrates 77 g25.5%
Dietary Fiber 2.2 g9%
Sugars 13.3 g
Protein 35 g69.9%
Vitamin A 29.2% Vitamin C
Calcium 35.2% Iron 37.1%
*Based on a 2000 Calorie diet
Let rest, at room temperature, for at least 1 hour. (Or cover and refrigerate until next day; bring batter to room temperature before cooking.)
Place a 6 or 7-inch crepe pan or other flat-bottomed frying pan on medium heat.
When hot, add 1/4 teaspoon butter and swirl to coat surface.
Stir batter and pour in about 2 tablespoons, quickly tilting pan so batter flows over entire flat surface.
If heat is correct and pan hot enough, crepe sets at once, forming tiny bubbles (don't worry if there are a few little holes); if pan is too cold, batter makes a smooth layer.
Cook until surface is dry and edge is lightly browned.
Turn with a spatula and brown other side.
Turn out onto a plate, stacking crepes as made.
If made ahead, cool, then place wax paper between each crepe; package airtight (in quantities you expect to use) and refrigerate for as long as a week; or freeze for longer storage.
Allow crepes to come to room temperature before separating; they tear if cold.
To serve, spread with butter and jam or enclose with a filling for a main dish entree.