-
-
My review
Claire's Yummy Crepes
Claire
"This crepe recipe will have you hooked. I cook them every Sunday morning."
Added to shopping list.
Go to shopping list.
Ingredients
10 m servings 219 calsOriginal recipe yields 3 servings (6 crepes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Combine flour, sugar and salt in a bowl. Make a well in the center of the flour and add the milk and egg. Beat well to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Nutrition Facts
Per Serving: 219 calories; 3.7 g fat; 36.4 g carbohydrates; 9.1 g protein; 69 mg cholesterol; 251 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 116147 Ratings
-
-
-
-
-
Most helpful positive review
3/20/2005
WOW so good. I did add about 1/4 t. of vanila and served them IHOP style (gently folded in quarters). I put fresh strawberries that have been tossed with sugar on top (strawberries sit for a go...
Most helpful critical review
5/5/2003
I found these to be a bit thick, heavy, and without much flavor. Maybe it was my technique. Thanks Claire.
Most helpful
Most positive
Least positive
Newest
3/20/2005
WOW so good. I did add about 1/4 t. of vanila and served them IHOP style (gently folded in quarters). I put fresh strawberries that have been tossed with sugar on top (strawberries sit for a go...
4/2/2007
Great recipe! I had never made crepes before but my visiting brother made the request. They were so easy and tasted really great. I ended up adding a tsp. of vanilla and sprinkled in some cinnam...
3/8/2001
I've seen other crepe recipes that were very complicated but this one is simple, easy and able to be "dressed up" as you wish. For example, I added 1/2 teaspoon vanilla extract and 1/4 teaspoon ...
11/25/2001
I recommend using a non-stick pan, as too much butter or margarine in the pan affects the taste and the consistancy of the crepe.
3/16/2007
These are the first crepes I've ever cooked at home and it was super easy. Filled with Nutella (my favorite filling for crepes) and they were DELISH. My son loves them filled with ham and white ...
5/27/2007
Very easy and delish. I had to add more milk to make it runny, which is really the key with crepes. I also added 1/2 tsp of vanilla to the batter. I put out several small bowls with sugar, pow...
6/7/2007
These were very good basic crepes. I used 1 1/4 cups milk instead of just 1, and the consistency was just right. Use an 8-in griddle if possible. I have a 10-in, and I couldn't get the crepes...
5/5/2003
I found these to be a bit thick, heavy, and without much flavor. Maybe it was my technique. Thanks Claire.