Easy Crêpe Batter

6 Reviews
75% would make this recipe again

Basic recipe to be used for savory or sweet dishes. Crêpes may be prepared well in advance and frozen.

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Ingredients

??? white flour (all purpose) ???
??? salt ???
??? milk, partly skimmed, 2% ???
??? eggs size large ???
??? canola oil ???

Method

  1. Add the flour to a bowl. Add a pinch of salt and a small quantity of milk. Mix well with a whisk to avoid lumps. Incorporate the eggs, one at a time. Mix until smooth. Let the batter stand about 2 hours in the refrigerator, up to overnight.
  2. Lightly oil a 7-inch (18 cm) cast-iron skillet. Heat over low heat. Add about 1/4 cup of the batter to the skillet. Swirl it around so that it forms a thin layer.
  3. Cook about 1 min, until the top of the crêpe is dry. Turn it and cook the other side until lightly brown, no more than 1 min. The first crêpe almost never works, so discard it if necessary. Each egg yields about 3 crêpes.
  4. Keep the cooked crêpes on a dish, covering each crêpe with aluminum foil, not to let them dry. Serve right away or use later in another recipe.

Observations

Crêpes may be covered with aluminum foil and wrapped in a plastic bag then frozen.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

180

Fat

10 g

15 %

Saturated 2.6 g
+ Trans 0.1 g

14 %

Cholesterol

230 mg

Sodium

180 mg

8 %

Carbohydrate

13 g

4 %

Fibre

0 g

1 %

Sugars

4 g

Net Carbs

13 g

Protein

10 g

Vitamin A

12 %

Vitamin C

0 %

Calcium

10 %

Iron

11 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Selenium, Vitamin B12, Vitamin B2
Good source of  :
Folacin, Phosphorus, Vitamin D
Source of  :
Calcium, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B6, Vitamin E, Vitamin K, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Milk and Alternatives ½
Meat and Alternatives 1
Fats ½
More info
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Reviews

6 Reviews (6 with rating only) 75% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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