How to Make Sweet Crepes
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 81.0
- Total Fat: 1.5 g
- Cholesterol: 24.8 mg
- Sodium: 28.3 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.4 g
- Protein: 3.1 g
View full nutritional breakdown of How to Make Sweet Crepes calories by ingredient
Introduction
My original recipe previously posted on my website SocialCafe Magazine http://socialcafemag.com/kitchen-tips-how-to-make-sweet-crepes/ My original recipe previously posted on my website SocialCafe Magazine http://socialcafemag.com/kitchen-tips-how-
to-make-sweet-crepes/
Number of Servings: 16
Ingredients
-
2 large eggs
1 teaspoon sugar
Dash of salt
1 teaspoon pure vanilla extract
2 cups flour
1 and ˝ cups milk
1 cup water (add additional 1/2 cup water if needed)
Cooking spray for greasing the frying pan
Toppings of choice – Nutella, Jam, Whipped Cream, Fresh Fruit… NOTE: Toppings are not included in the calorie and nutritional info here just crepes!
Tips
NOTE: I used Crisco original canola oil Spray not actual canola oil!
Directions
In a large bowl add eggs, sugar, salt and vanilla extract. With a whisk mix everything together until well combined.
Start adding flour in batches to the egg mixture. Start by adding 1/4 cup, mix, add a bit of milk and mix until you get a smooth mixture. Repeat with the remaining flour and milk mixing well after each addition until smooth.
Add 1 cup of water. Mix well and check the consistency of the batter. It should be runny, unlike the batter for pancakes which is a lot thicker than crepe batter.
If needed add additional 1/2 cup of water to achieve the right consistency of batter.
Heat an 8 inch non-stick pan over high heat. When hot, spray the bottom of the pan with cooking spray. Using a ladle pour the batter in the middle of the pan (you can also use 1/4 cup scoop). Swirl the pan clock wise to distribute the batter evenly throughout the bottom of the pan.
When the batter started to dry flip the crepe on the other side. Two ways how you can do this, either by flipping with a large spatula or by air flippin.
It only takes about minute to minute and a half per side to cook crepes. They should be golden on each side when done.
Repeat with rest of the batter, spraying the pan before adding the batter in to prevent sticking.
To serve crepes you can roll them or fold them in triangles or loose fold them around the toppings.
Serve with Nutella and ground walnuts or almonds, jam or marmalade, fresh fruit and whipped cream or your favorite toppings.
Serving Size: This recipe makes about 16 crepes. One crepe is a serving.
Number of Servings: 16
Recipe submitted by SparkPeople user SUZANASCM.
Start adding flour in batches to the egg mixture. Start by adding 1/4 cup, mix, add a bit of milk and mix until you get a smooth mixture. Repeat with the remaining flour and milk mixing well after each addition until smooth.
Add 1 cup of water. Mix well and check the consistency of the batter. It should be runny, unlike the batter for pancakes which is a lot thicker than crepe batter.
If needed add additional 1/2 cup of water to achieve the right consistency of batter.
Heat an 8 inch non-stick pan over high heat. When hot, spray the bottom of the pan with cooking spray. Using a ladle pour the batter in the middle of the pan (you can also use 1/4 cup scoop). Swirl the pan clock wise to distribute the batter evenly throughout the bottom of the pan.
When the batter started to dry flip the crepe on the other side. Two ways how you can do this, either by flipping with a large spatula or by air flippin.
It only takes about minute to minute and a half per side to cook crepes. They should be golden on each side when done.
Repeat with rest of the batter, spraying the pan before adding the batter in to prevent sticking.
To serve crepes you can roll them or fold them in triangles or loose fold them around the toppings.
Serve with Nutella and ground walnuts or almonds, jam or marmalade, fresh fruit and whipped cream or your favorite toppings.
Serving Size: This recipe makes about 16 crepes. One crepe is a serving.
Number of Servings: 16
Recipe submitted by SparkPeople user SUZANASCM.