Basic Crepes 2

Course : Crepes
Serves: 5 to 6
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1/2 Cup flour
1/4 teaspoon salt
2/3 Cup milk
2 tablespoons butter

Preparation / Directions:

1.Put the egg, flour, and salt into a mixing bowl and start beating and blending with a wire whisk. Add the milk, stirring. 2.Melt 1 tablespoon of the butter in a 7- or 8-inch pan. When it is melted, pour the butter into the crêpe batter. 3.Line a mixing bowl with a sieve and pour the batter into the sieve. Strain the batter, pushing any solids through with a rubber spatula. 4.Melt the remaining tablespoon of butter and use this to brush the pan each time, or as necessary, before making a crêpe. 5.Brush the pan lightly and place it on the stove. When the pan is hot but not burning, add 2 tablespoons of the batter and swirl it around neatly to completely cover the bottom of the pan. Cook over moderately high heat for 30 to 40 seconds, or until lightly browned on the bottom. Turn the crêpe and cook the second side for about 15 seconds. Turn the crêpe out onto a sheet of waxed paper.


Nutritional Information:

431 Calories (kcal); 24g Total Fat; (49% calories from fat); 7g Protein; 48g Carbohydrate; 62mg Cholesterol; 235mg Sodium

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