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Thursday, August 22, 2013

Simple Crepes

A really nice crepe recipe, great for both sweet and savory versions. 
Source: with small variations

Taste: 5 (out of 5)
Difficulty: 1 (out of 5)

- 1/2 cup all purpose flour (230 cal)
- 1 egg (70 cal)
- 1/4 milk (70 cal cal)
- 1/4 water
- 1 tbsp butter (100 cal)
- 1/8 tsp salt
Total: 4 crepes, 470 cal, 120 cal/crepe

1. Heat the milk, the water and the butter in a microwave for 20 seconds to bring to lukewarm temperature and mix until the butter melts.
2. Whisk all the ingredients together and refrigerate overnight.
3. Preheat a frying pan on medium heat for at least 1 minute. Lightly grease with butter (only for the first crepe).
4. Whisk the batter once again before using and pour 1/4 cup per crepe into the frying pan and immediately rotate the pan to spread the batter.
5. Cook for about 1 minute and flip using a thin spatula. Cook for another minute on the other side. Remove from the pan and keep in an oven preheated to 200F until all the crepes are ready.
6. Serve with savory or sweet filling.

This is the only crepe recipe that used water, and not just milk. But on the other hand it had the most reviews on Allrecipes, so I tried it. I also saw the tip on warming up the milk and refrigerating the batter in other recipes, so I made those changes. These crepes are really light and a little crispy, and were super easy to flip. I made one savory with egg and cheese and one faux crepe suzette: microwaved orange marmalade for 10 seconds just to melt it a bit, instead of making the real orange sauce. Both were very nice.


Damian said...

Wasn't sure where else to contact you so I'm leaving this comment: I've begun following your Food Blogs board on Pinterest and am interested in joining.

My own boards can be found here:

...and newly launched website can be found here:

I'm interested in pinning recipes from my blog.

Thank you for your consideration, Damian

Syari said...

this is very good!

DCAja said...

great by rana

tina said...

This has been my go to recipe for years. So grateful for this no fail recipe. I do add vanilla and tiny bit of sugar to sweeten up the batter. But perfect texture everytime.
Thank you