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Best Basic Crêpes Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) milk
1/4 cup (50 mL) butter, melted
1-1/3 cups (325 mL) all-purpose flour
Directions:
Directions:
In bowl, whisk flour with salt. In small bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Heat 8-inch (20 cm) crêpe pan or skillet over medium heat; brush lightly with some of the remaining butter. For each crêpe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
Number Of Servings:
Number Of Servings:
16 crepes
Personal Notes:
Personal Notes:
Variations
Buckwheat Chive Crêpes: Replace half of the flour with light buckwheat flour. Just before cooking crêpes, stir in 3 tbsp (50 mL) finely chopped fresh chives.

Herbed Crêpes: Just before cooking crêpes, stir in 2 tbsp (25 mL) chopped fresh parsley and 1 tbsp (15 mL) chopped fresh thyme.

Chocolate Crêpes: Replace 1/3 cup (75 mL) of the flour with 1/4 cup (50 mL) cocoa powder, sifted. Stir in 3 tbsp (50 mL) granulated sugar.

Nutritional Info - Per crepe: about -
calories 93
protein 3 g
total fat 5 g
saturated fat 3 g
carb 9 g
fibre trace
chol 56 mg
sodium 81 mg
calcium 3%
iron 4%
vitamin A 5%
folate 13%

 

 

 

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