Crepes 2 Ways – a delicious recipe with flour, salt, eggs, milk, unsalted butter, grapeseed oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat milk and butter in a small pot until butter has completed melted. Place eggs, dry ingredients and milk mixture in the blender. Process until smooth. Transfer to an airtight container and refrigerate at least an hour.
2
When ready to cook crepes, remove batter from the refrigerator. Set aside and allow to reach room temperature.
3
Heat crepe pan over medium-high heat. Using a pastry brush or paper towel, coat the surface with grapeseed oil. Stir batter and ladle 1/4 cup of batter into the hot pan, quickly tilting to ensure the batter is evenly distributed and covers the entire surface. Cook crepe for 45 seconds to a minute or until the edges are brown. Flip and allow to cook an additional 15 seconds.
4
Transfer crepe to a parchment lined baking sheet. Continue making crepes, coating the pan with grapeseed oil as necessary.
5
Adding a tablespoon of sugar yields a dessert crepe. If looking for a savory crepe, add fresh herbs.
381
kcal
Calories
19
g
Fat
34
g
Carbs
17
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: 1 1/4 cups all-purpose flour, 3/4 teaspoon sea salt, 3 eggs, 1 2/3 cups milk, and more.
Yes, Crepes 2 Ways 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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