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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 53.4
  • Total Fat: 1.7 g
  • Cholesterol: 0.5 mg
  • Sodium: 45.2 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 2.5 g

View full nutritional breakdown of Traditional French Crepes calories by ingredient
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Traditional French Crepes

Submitted by: CHEF_MEG
Traditional French Crepes

Introduction

Thinner than pancakes, these French crepes are easy to make and fun to eat. They're perfect for weekend brunch! Thinner than pancakes, these French crepes are easy to make and fun to eat. They're perfect for weekend brunch!
Number of Servings: 20

Ingredients

    3 tablespoons reduced-calorie butter, melted and cooled slightly
    2 cups skim milk
    3/4 cup egg substitute
    1/2 cup buckwheat flour*
    3/4 cup all-purpose flour**
    1 teaspoon sugar
    1/8 teaspoon salt

    Special equipment:
    parchment or wax paper

    *Crepes are traditionally made with buckwheat flour, which adds a nutty flavor. You can swap whole wheat flour.
    **You could use white whole wheat flour, but the texture will be heavier.

Tips

No crepe pan? Me neither! I use a nonstick skillet.

For a quick dessert, heat the segments of half an orange in a small saucepan with the juice from the other half of the orange. Bring to a simmer, then pour the oranges and juice onto a cooked crepe. Fold into quarters and sprinkle with powdered sugar before serving.


Directions

Place all the wet ingredients in a blender.
Carefully sift the dry ingredients onto a piece or parchment paper. (No parchment? Use a paper plate.)
With the blender running on low, slowly add the dry ingredients and blend until smooth. Leave the batter in the blender and let it rest for 30 minutes to allow the gluten to develop.

Warm a nonstick skillet over medium heat, then coat with nonstick cooking spray.
Pour 1/4 cup of batter into the pan, then swirl to coat entire bottom of pan. Bubbles will appear and then subside. Run a spatula around the edges of the crepe. Gently lift the crepe and flip with fingers or spatula. Cook for one minute on the bottom.
Place each crepe on a layer of wax or parchment paper.
Repeat with the remaining crepes.

Serving Size: Makes 20 crepes, one crepe per serving.






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Member Ratings For This Recipe


  • Incredible!
    9 of 11 people found this review helpful
    I used half the recipe. No salt or sugar just mashed strawberries and cottage cheese.
    Next time a Sprinkle of GHIRADELLI Choc chips ground fine. 5 cals a chip WooHoo.
    Pat in Maine, - 4/13/12

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  • 6 of 7 people found this review helpful
    I make crepes regularly and have found a problem using only non-wheat flour. You can probably up the buckwheat percentage somewhat. I have tried 1/4 rye flour and it destroys the recipe, making it very hard to flip a complete crepe. Somehow they don't hold together. About 1/2 ww has worked well. - 4/13/12

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  • 5 of 6 people found this review helpful
    Angybear: I had the same question about freezing these...a google search said - stack unfilled crepes between layers of waxed paper or white paper towel in airtight container. Refrigerate for 2-3 days or freeze 4 months. (Thaw frozen crepes overnight in refrigerator when ready to use) - 4/13/13

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  • 5 of 10 people found this review helpful
    Buckwheat is not a grain, it is a seed related to Rhubarb and Sorrel. - 4/14/12

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  • Incredible!
    4 of 5 people found this review helpful
    I love Crepes and this recipe is every bit as good as the one I usually use. I use many different kinds of fruit when in season. - 4/13/12

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  • 3 of 4 people found this review helpful
    Crepes can be used as a wrap for sandwhiches.... my DD gets 100% buckwheat crepes for her GF diet at a local cafe... so I'm going to try making these with just that. I have a grinder for the buckwheat grouts. When I make creps they need to sit at least an hour or overnight or will fall apart. - 10/29/12

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  • Incredible!
    2 of 3 people found this review helpful
    I really liked these. One major problem though - trying to stop at just one! - 4/13/13

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  • Incredible!
    2 of 3 people found this review helpful
    I made these and everyone loved them! We used different fillings, with the kids loving Nutella best - I've already made them twice within a weekend! - 4/16/12

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  • 2 of 5 people found this review helpful
    20 crepes is alot when you live by yourself. Are you able to freeze the rest and if so, would they still taste ok later? - 4/13/12

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  • O.K.
    2 of 18 people found this review helpful
    I buy my crepes... - 4/13/12

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  • Incredible!
    1 of 7 people found this review helpful
    To be honest I haven't made these yet but I like buckwheat (honey) and I LOVE crepes I just haven't had them in years. But really who eats ONE crepe that's like eating ONE pancake or ONE slice of toast see where I am going with this ? - 4/13/12

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  • Incredible!
    1 of 2 people found this review helpful
    who knew buckwheat flour made them taste better! - 4/13/12

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  • Very good, but I would increase the proportion of buckwheat slightly for better flavor next time. If you're having trouble flipping, you have to let the pan warm up for a good while before it's ready. The first crepe or 2 is always a mess, says my French BIL, until the pan is truly the right temp.:) - 4/27/13

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  • 0 of 2 people found this review helpful
    She said, "nutty flavor". What were you thinking of? - 4/13/13

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  • Incredible!
    0 of 3 people found this review helpful
    healthy to - 4/13/13

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  • 0 of 3 people found this review helpful
    Been looking for buckwheat flour recipes - and I love crepes! will give this a try! - 2/20/13

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  • 0 of 4 people found this review helpful
    I love crepes, but my husband usually puts in white flour which makes them a bit thick. I will have to try with buckwheat and see if he likes it. Hummm I even have some strawberries that I put up in the freezer this summer.... I might just have breakfast for supper tonight. lol - 11/6/12

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  • 0 of 3 people found this review helpful
    I'm also curious about other flours. Since we're sworn off grains, I'm wondering about almond (or other nut) flours, or coconut flour? - 4/13/12

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  • 0 of 2 people found this review helpful
    I love crepes. Please tell me which egg substitute you have used in this recipe? Is Energ egg replacer okie? - 4/13/12

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  • 0 of 2 people found this review helpful
    To make it gluten-free, can you use either all buckwheat, or a non-gluten flour in place of the all purpose? - 4/13/12

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  • 0 of 2 people found this review helpful
    A "butty" flavor?! I sincerely hope you meant "nutty".... - 4/13/12

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  • Incredible!
    0 of 2 people found this review helpful
    I make them with all purpose flour but will try this way . - 4/13/12

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  • 0 of 2 people found this review helpful
    Is buckwheat or wheat flour the only flours that can be used in this recipe? I know that there are other kinds of flours, but have never used them. How would they react in this recipe? Surely they would be okay with the a/p flour... - 4/6/12

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  • 0 of 2 people found this review helpful
    Can I use all buckwheat flour since I have a problem with wheat? - 4/2/12

    Was this review helpful?   yes  No