Basic Sweet Crepes – a delicious recipe with all-purpose, milk, water, eggs, unsalted butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Pour the batter into a pitcher or other container with a pouring lip.
2
Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).
3
Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.
4
Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.
5
Stack the finished crepes between sheets of wax paper.
6
Use immediately or let cool, wrap airtight and freeze for up to 1 month.
217
kcal
Calories
12
g
Fat
19
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 7 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/2 cup milk, 1/4 cup lukewarm water, 2 large eggs, and more.
Yes, Basic Sweet 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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