RECIPES BREAKFASTS

The Best Crepes You’ll Ever Eat

The Best Crepes You’ll Ever Eat

Summary

Servings 16
Time Needed Prep
Cook
Ingredients 6
Difficulty Medium

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Ingredients

  • 4 Eggs large
  • 2.25 cups Milk
  • 2 cups Plain Flour
  • 1 tbsp Sugar
  • 1/4 cup Butter melted
  • 1/2 tsp Salt

Nutrition Information

Qty per
55g serve
Qty per
100g
Energy 101cal 182cal
Protein 3.36g 6.08g
Fat (total) 1.65g 2.99g
 - saturated 0.63g 1.15g
Carbohydrate 7.3g 13.2g
 - sugars 4.44g 8.03g
Dietary Fibre 0.02g 0.03g
Sodium 112mg 203mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Paris might be famed for its crepes, but you don’t have to travel to the other side of the world for The Best Crepes You’ll Ever Eat. Why? Because you can make them yourself right now in your own kitchen!The Best Crepes You'll Ever Eat | Stay At Home Mum

With nothing more than some simple ingredients, a blender and a decent pan, you can pump out some stunning Parisian-inspired crepes in no time. Don’t get us wrong, it can take a little bit of practice to get this recipe right, but it’s so worth it!

Method

  1. Combine all the ingredients in a blender and blend until smooth, or about 2 minutes. Scrape down the sides and blend again, ensuring that the batter is free from lumps. Place in a suitable jug (or leave in your blender jug) and pop in the fridge for 1-2 hours.

  2. Once batter is cooled, place a large non-stick pan over medium-high heat and warm. Melt a small amount of butter (additional to the amount listed) in the pan, moving it around to properly coat the surface.

  3. Holding the batter jug in one hand and the skillet in the other, slowly and steadily pour crepe batter into the middle of the pan. As you do this tilt the pan around to spread the batter evenly across the bottom in a thin layer. You'll find this will take some time to get right, and your first few crepes may not turn out.

  4. After about 15 seconds (more or less depending on your stove) the crepe batter should start to look more matte instead of shiny, and when you tilt an edge up the bottom should be browned. At this point you should flip it over, cook it for another 15 seconds or so, and then remove from the pan to serve.

  5. Continue this process until all the batter is gone, adding more butter as needed.

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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