Royal Brunch Crepes – a delicious recipe with eggs, salt, flour, milk, butter, Broccoli Filling. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine eggs and salt, beating well. Add flour alternately with milk, beginning and ending with flour.
2
Mix well after each addition. Add 1/4 cup melted butter; beat well.
3
Refrigerate batter 1 hour (this allows flour particles to swell and soften so the crepes are light in texture).
4
Brush the bottom of an 8-inch crepe pan with melted butter.
5
Place the pan over medium heat until butter is just hot, not smoking.
6
Pour about 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook about 1 minute.
7
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 about 30 seconds on the other side (this side is rarely more than spotty brown). Stack crepes between layers of waxed paper to prevent sticking. Set aside 18 crepes; freeze the remaining crepes for other uses.
770
kcal
Calories
27
g
Fat
99
g
Carbs
29
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 8 ingredients. The key ingredients include: 4 eggs, 1/4 tsp. salt, 2 c. all-purpose flour, 2 1/4 c. milk, and more.
Yes, Royal Brunch 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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