Description
Learn how to make easy and delicious crepes with this basic crepe recipe. These thin, delicate pancakes are perfect for both sweet and savory fillings!
Ingredients
Units
Scale
For the Crepe Batter:
- 1 3/4 cups whole milk
- 4 large eggs
- 3 Tbsp extra light olive oil
- 3 Tbsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour, measured then sifted
For Cooking:
- Oil or butter for greasing the pan
Instructions
- Mix the Wet Ingredients: In a bowl, combine milk, eggs, olive oil, sugar, and salt.
- Add Flour: Sift the flour into the liquid mixture.
- Sieve the Batter: Run the batter through a sieve to remove any clumps.
- Prepare Skillet: Grease a skillet with oil or butter.
- Cook Crepes: Heat skillet, pour ¼ cup batter, swirl to spread, cook until edges are golden, flip, and cook the other side.
- Repeat: Continue cooking crepes until all batter is used.
Notes
- Achieve a Smooth Batter: Use a blender for a smooth batter!
- Pan Maintenance: Clean the pan every few crepes.
- Serve Warm: Enjoy crepes fresh and warm!
- Storage: Store leftovers wrapped in the refrigerator for up to three days.
- Reheating: Warm leftover crepes in a pan on both sides.
Nutrition
- Serving Size: 1 crepe
- Calories: 120
- Sugar: 5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 90mg
