Basic Cannelloni Crepes – a delicious recipe with eggs, water, flour, salt, vegetables. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a blender add eggs, water, flour, and salt and process until smooth. Scrape down sides of container and process again for several seconds.
2
Lightly oil a skillet using a paper towel. Ladle the batter 1/4 cup at a time into the pan and quickly swirl the pan around, coating the bottom with the batter.
3
Do not turn crepe over until it is dry on the top, about one minute. Cook until browned lightly and not too dry.
4
Be sure the pan doesn't become too hot; as time passes, you may need to reduce heat slightly. Flip crepe over briefly and cook 20-30 seconds longer. When done, remove from pan and store with wax or parchment paper separating each crepe until ready to fill.
5
Lightly oil pan before cooking each crepe.
216
kcal
Calories
8
g
Fat
24
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 eggs, 1 cup water, 1 cup flour, 1 pinch salt, and more.
Yes, Basic Cannelloni Crepes falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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