-
-
My review
Breakfast Crepes
Sally
"A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 216Original recipe yields 3 servings (6 crepes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
- Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
- Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
- After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
- Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 137170 Ratings
-
-
-
-
-
Most helpful positive review
6/15/2005
Excellent! I haven't had crepes like this since I was little. I added an additional 1/4 cup of milk though which thinned the batter out and made it easier to make thin crepes. I read the other r...
Most helpful critical review
2/10/2007
I liked this recipe, but I'd make a few changes... I like an eggier, softer, sweeter crepe. I'd add an extra egg or more milk to make it less tough; a tsp. of vanilla to give it a really good f...
Most helpful
Most positive
Least positive
Newest
6/15/2005
Excellent! I haven't had crepes like this since I was little. I added an additional 1/4 cup of milk though which thinned the batter out and made it easier to make thin crepes. I read the other r...
11/18/2000
Iv'e never had crepes before, but I really liked this recipe. One problem I had was that the first crepe used all the margarine and the skillet was too hot then to add more. Maybe butter works b...
2/10/2007
I liked this recipe, but I'd make a few changes... I like an eggier, softer, sweeter crepe. I'd add an extra egg or more milk to make it less tough; a tsp. of vanilla to give it a really good f...
11/27/2006
This is a very simple and easy recipe. I found the batter a little too thick so added some extra milk. They didn't have a strong taste which means this recipe works well for both sweet & savoury...
9/27/2004
nice and simple recipe! VANILLA IS A MUST! it makes them perfect! i like to spread them with nutella, YUM
5/10/2003
These are so tasty, I personally topping them with chicolate sauce. It is so easy and it is really worth it! You have to make sure that they are REALLY thin, or else they will end up being pan...
10/25/2004
I found that the batter was really too thick and I was not getting the type of crepes that I like.
11/11/2009
Finally I can make a wonderful crepe! Thanks for the recipe. I was very happy not to have to set the batter in the fridge for 2 hours to two days as some other recipes call for. The crepe itse...
8/17/2006
Simple, easy and tasty. Nice recipe. The only thing I did was reduce the amount of butter put into the pan. First crepe turned out horribly deformed (still tasty though).