Basic Family Crepe Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1.5 cups Flour (I use whole wheat, but my dad uses plain white)2 cups Milk *1 tablespoon Sugar1 teaspoon Salt1 teaspoon Baking Soda2 tablespoons Butter (melted)2 tablespoons Vanilla Extract2 Large Eggs* I used nonfat milk in the nutrition calculation
1. Place a medium or a small sized pan over medium heat and allow to warm
2. In a medium to large sized bowl, combine all the dry ingredients and mix well
3. Add the remaining wet ingredients
4. Beat on a medium speed with an electric mixer until smooth or with a wire whisk until there are as little clumps as possible
NOTE: It will be a runny consistency and small bubbles may form which are okay
5. pour a little less then 1/4 cup of the batter into the center of the pan and quickly rotate the pan so that the batter will coat the bottom of the pan with a thin even layer
NOTE: The crepe should cook quickly and be thin like a tortilla
6. using a spatula, circle the edges of the crepe to loosen from the pan and then flip the crepe over and cook until lightly browned
SOME TIPS:
~rounded edged pans work the best
~the batter tends to get messy and drips so I prefer to place the bowl over a sheet of paper towel and then use a measuring cup to pour the batter onto the pan
~the first crepe usually turns out the worst
~it takes a bit of practice to judge how much batter to use but it is better to use too little and not be able to coat the pan then to use too much and it be be too thick
~ if it is too thick then the pan may be too hot and therefor not allowing you to spread it enough or you are simply using too much batter so adjust properly
SUGGESTED SERVING METHODS:
~ I like to place mine on a plate and form a row of fresh berries or other fresh fruit down the center and then roll it like a burrito and dust with powdered sugar
~ my younger sister prefers to coat hers with some maple syrup and some powdered sugar
~ other toppings/fillings can include: peanut butter, chocolate sauce, whipped cream, sweet cream cheese spead...
~ they can be frozen: after cooking, allow to cool and then lay flat in between layers of wax paper and place in a large ziplock bag and allow to lay flat in the freezer. To reheat, simple take one out and place on a microwavable plate and heat for about 30 seconds or until warm
~ They can be made in any sized pan by adjusting the amount of batter so they can be made smaller for a great snack size
Number of Servings: 20
Recipe submitted by SparkPeople user MLABAHN2.
2. In a medium to large sized bowl, combine all the dry ingredients and mix well
3. Add the remaining wet ingredients
4. Beat on a medium speed with an electric mixer until smooth or with a wire whisk until there are as little clumps as possible
NOTE: It will be a runny consistency and small bubbles may form which are okay
5. pour a little less then 1/4 cup of the batter into the center of the pan and quickly rotate the pan so that the batter will coat the bottom of the pan with a thin even layer
NOTE: The crepe should cook quickly and be thin like a tortilla
6. using a spatula, circle the edges of the crepe to loosen from the pan and then flip the crepe over and cook until lightly browned
SOME TIPS:
~rounded edged pans work the best
~the batter tends to get messy and drips so I prefer to place the bowl over a sheet of paper towel and then use a measuring cup to pour the batter onto the pan
~the first crepe usually turns out the worst
~it takes a bit of practice to judge how much batter to use but it is better to use too little and not be able to coat the pan then to use too much and it be be too thick
~ if it is too thick then the pan may be too hot and therefor not allowing you to spread it enough or you are simply using too much batter so adjust properly
SUGGESTED SERVING METHODS:
~ I like to place mine on a plate and form a row of fresh berries or other fresh fruit down the center and then roll it like a burrito and dust with powdered sugar
~ my younger sister prefers to coat hers with some maple syrup and some powdered sugar
~ other toppings/fillings can include: peanut butter, chocolate sauce, whipped cream, sweet cream cheese spead...
~ they can be frozen: after cooking, allow to cool and then lay flat in between layers of wax paper and place in a large ziplock bag and allow to lay flat in the freezer. To reheat, simple take one out and place on a microwavable plate and heat for about 30 seconds or until warm
~ They can be made in any sized pan by adjusting the amount of batter so they can be made smaller for a great snack size
Number of Servings: 20
Recipe submitted by SparkPeople user MLABAHN2.
Nutritional Info Amount Per Serving
- Calories: 66.5
- Total Fat: 1.8 g
- Cholesterol: 24.9 mg
- Sodium: 198.8 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 0.3 g
- Protein: 2.4 g
Member Reviews