Crepes

These crepes are a simple way to showcase any filling. We love fruit fillings, but feel free to omit the sugar and fill with savory mushrooms, or a protein.

Course brunch

Cuisine French

Keyword crepe

Prep Time 10

Cook Time 30

Total Time 40

Servings crepes

Calories 80kcal

Author Bruce and Dina

Equipment

mixing bowl
Whisk
Measuring spoons
Spatula
measuring cups
pan

Ingredients

Ingredients for Crepes

1 ½ cups flour
1 teaspoon salt
2 teaspoon baking powder
4 tbls powdered sugar
4 eggs
1 1/3 cups milk
2/3 cup water
1 teaspoon vanilla extract
4 tablespoons butter for greasing the pans

Instructions

Directions for making crepes:
In a bowl, whisk the flour, salt, baking powder and powdered sugar until no lumps are visible.
1 ½ cups flour, 1 teaspoon salt, 2 teaspoon baking powder, 4 tbls powdered sugar
Whisk the eggs in a separate bowl. Add milk, water and vanilla to the eggs and whisk to blend. Pour flour mixture over egg mixture and whisk until no lumps exist. Batter should be liquid and smooth. Set batter aside and allow to rest for 20 minutes.
4 eggs, 1 1/3 cups milk, 2/3 cup water, 1 teaspoon vanilla extract
After the batter has rested, heat 2 9-inch nonstick pans on the stove top. When pans are hot, grease them by rubbing a stick of butter around the pan. Pour ¼ cup of the batter into each pan. Swirl the batter around in the pan to create an even layer in the bottom of the pan. Cook until the underside is a light brown and flip over. Cook on the other side until it is also golden brown. Slide onto a plate and repeat. Roll the cooked crepe into a cigar shape and place onto a pan in a warm oven.
4 tablespoons butter
Serve with fresh strawberries and blueberry compote.

Nutrition