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Basic Crepes

southern.chef's picture
  Egg 1
  Skim milk 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs) (plus 3 tablespoons all-purpose flour)
  Salt 1⁄8 Teaspoon
  Vegetable oil 3⁄4 Teaspoon
  Vegetable cooking spray 1

Combine all ingredients except cooking spray in container of an electric blender, process 10 seconds.
Scrape down sides of blender container with a rubber spatula, process 10 seconds or until smooth.
Refrigerate batter 1 hour. (This allows flour particles to swell and soften so that the crepes will be light in texture.)
Coat the bottom of a 6-inch crepe pan or nonstick skillet with cooking spray, place pan over medium heat until just hot, not smoking.
Pour 2 tablespoons batter into pan.
Quickly tilt pan in all directions so batter covers pan in a thin film, cook about 30 seconds.
Lift edge of crepe to test for done-ness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip and cook 30 seconds on the other side.
When crepe is done, fold and serve in plate.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 34 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.1%

Saturated Fat 0.31 g1.5%

Trans Fat 0 g

Cholesterol 26.7 mg8.9%

Sodium 46.8 mg1.9%

Total Carbohydrates 4 g1.3%

Dietary Fiber 0.11 g0.42%

Sugars 0.8 g

Protein 2 g3.4%

Vitamin A 0.6% Vitamin C 0.24%

Calcium 2.2% Iron 1.7%

*Based on a 2000 Calorie diet

Basic Crepes Recipe