Best Basic Crêpes

Author: Canadian Living

Classic crêpes are a cinch to make. They offer great versatility in a party setting because they can be used in sweet or savoury recipes and served either warm or chilled.

  • Portion size 16 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009

Ingredients

  • 1 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 1/2 cup milk
  • 1/4 cup salted butter melted

Method

In bowl, whisk flour with salt. Whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain into bowl. Cover and refrigerate for at least 1 hour or up to 24 hours.

Heat 8-inch (20 cm) crêpe pan or skillet over medium heat. For each crêpe, brush pan with some of the remaining butter. Pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat; cook, turning once, until golden, 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)

Nutritional facts Per crepe: about

  • Sodium 81 mg
  • Protein 3 g
  • Calories 93.0
  • Total fat 5 g
  • Cholesterol 56 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Best Basic Crêpes

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