Basic Dessert Crêpes – a delicious recipe with eggs, all-purpose, sugar, milk, water, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine all ingredients in container of an electric blender; process 1 minute. Scrape down sides of blender container with rubber spatula; process an additional 15 seconds. Refrigerate batter 1 hour. (This allows flour particles to swell and soften so crepes are light in texture.)
2
Coat the bottom of a 6 - inch crepe pan with oil; place pan over medium heat until oil is just hot, not smoking.
3
Pour 2 tablespoons batter into pan. Quickly tilt pan in all directions so batter covers bottom of pan. Cook crepe 1 minute.
4
Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe, and cook 30 seconds. (This side is rarely more than spotty brown, and is the side on which the filling is placed.) Place on paper towels to cool. Stack crepes between layers of waxed paper to prevent sticking. Repeat procedure until all batter is used, stirring batter occasionally.
5
Note: This recipe can easily be doubled.
173
kcal
Calories
8
g
Fat
17
g
Carbs
9
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 6 ingredients. The key ingredients include: 2 eggs, 1/2 cup all-purpose flour, 1 tablespoon sugar, 1/2 cup milk, and more.
Yes, Basic Dessert Crêpes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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