A quick and easy meal, crepes make the ultimate addition to the breakfast, brunch, or even dessert table! Although you'll only need about three tablespoons of batter to make each crepe, we found a 1/4-cup dry measuring cup is the best tool to scoop and pour the batter into the pan so the crepes cook evenly. The small amount of sugar gives the crepes a golden appearance and crisp edges. Once they're done, pile on your favorite toppings, such as fresh fruit, whipped cream, or even savory options as well. Crepes are a great invitation to get creative with different flavor combinations.
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
How to Make It
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
Top this delectable crepe recipe with some chocolatey nutella spread and strawberries or bananas for a dessert or an indulgent breakfast. It's one of our favorite nutella recipes. This is a recipe for everyone in the family.
This recipe's AMAZING !!!!!! I made those yesterday and everyone loved them !! I added 2 teaspoons Vanilla to the batter. I spread Nutella on the bottom of each crepe, added sliced bananas and rolled them, then I sprinkled chopped hazelnuts and a little bit of sugar over them. Those crepes were close to the ones I eat at Crepaway. Thanks for the recipe :)
Worked like a charm. They turned out just like the crepes I remember eating as a kid. Each family member made theirs with a choice of our favorite fillings: jelly; Nutella; fresh berries; chocolate syrup; sliced bananas; and peanut butter. And always topped with a little dusting of powdered sugar. Can't wait to try them with a savory filling for dinner sometime soon.
Every other crepe recipe includes how to add berries, garnish, etc. It was nice to have a basic recipe that I could work with on my own. Not to mention, it was outstanding! Just sweet enough. After the second attempt, I added a pinch of cinnamon and I was not let down! Thank you! I will use this in the future!
I really liked this crepe recipe. The crepes are definitely as billed--a great basic crepe. You can increase the sugar slightly if you want a sweeter crepe, but I don't think that's really necessary. I used this to make strawberry crepes for breakfast. I put a tiny bit of nutella on the bottom of the crepe, then added the strawberries, rolled the crepe and added a bit of powdered sugar on top. Delcious! I'm looking forward to trying this with a savory recipe.
One note--I had trouble with using the skillet for this, a crepe pan is definitely easier. However, after a couple poor flips, the crepes turned out well after that. Using an off-set spatula (like one you use for frosting a cake) helped to make the flipping easier.
I've probably tried a dozen different crepe recipes, and this is by far the best! I don't change a thing, and they have the perfect consistency for pouring, and have a great texture for eating. Doesn't work when you have a craving because the batter must rest for at least an hour, but perfect when you're planning ahead for guests.
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