The Perfect Crepe Recipe
A crêpe or crepe is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) and savory galettes (crêpes salées). Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savory galettes. While crêpes are often associated with Brittany, a region in the northwest of France, the consumption is widespread in France, Belgium, the Netherlands, Canada, and many parts of Europe, North Africa, North America, Lebanon, Brazil and Argentina.
Servings: 6 crepes
Calories: 143kcal
Ingredients
- 1 cup all purpose flour
- 1 tbsp granulated sugar
- ⅛ tsp salt
- ¾ cup milk
- ½ cup water room temperature
- 2 large eggs room temperature
- 5 tbsp butter room temperature (3 tbsp for recipe, 2 tbsp for cooking)
- 1½ tbsp vanilla extract
Instructions
- In a large mixing bowl, combine and mix dry ingredients. Slowly whisk in milk and then water, eggs, vanilla extract and butter until the batter is a smooth. It's best at this time to refrigerate the batter for at least 30 minutes. It can even be prepared ahead of time and stored in the refrigerator for up to 2 days.
- Heat a 10-12" non-stick skillet to medium heat. Add a thin slice of butter and rotate pan to lightly cover the bottom and sides.
- Using a soup ladle, scoop the batter and pour into the pan while rotating the pan to evenly spread the batter so that it thinly coats the bottom. Place back on heat for 15-20 seconds.
- Shake the pan so that the crepe slides free, then flip the crepe over and cook for 10-15 seconds. Remove the crepe and place it on serving platter.
- Repeat the process, stacking the crepes, until all the batter is used. It should yield 6 crepes.
Nutrition
Calories: 143kcal | Carbohydrates: 21g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 100mg | Potassium: 107mg | Fiber: 1g | Sugar: 5g | Vitamin A: 160IU | Calcium: 62mg | Iron: 1mg