Melt in Your Mouth Crepes

17 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 5
  • 1 Rating Star 1
  • 3 Rating Star 1
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A traditional English breakfast pancake. Roll up with sugar and lemon, or fill with your favorite cheese, lingonberries, or Nutella(R)! My kids love these!

By wendy
+ 5
+ 4
prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Max Servings:
4
Nutrition Info
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Ingredients

Directions

  • Mix flour, 1 cup milk, and eggs together in a large bowl. Stir butter, sugar, and vanilla extract into flour mixture until smooth. Add remaining 1 cup milk; mix until just blended.

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  • Heat a cast iron crepe pan over medium heat; spray surface with cooking spray. Pour a thin and even layer of batter onto the heated pan; fry for 30 to 60 seconds on each side. Repeat with remaining batter, spraying the pan between each batch.

Nutrition Facts

Per Serving:
357.15 calories; 12.1 g protein; 44.83 g carbohydrates; 1.27 g dietary-fiber; 9.19 g sugars; 14.05 g fat; 7.85 g saturated-fat; 125.66 mg cholesterol; 618.47 IU vitamin-a-iu; 5.35 mg niacin-equivalents; 0.1 mg vitamin-b6; 0.24 mg vitamin-c; 103.95 mcg folate; 165.64 mg calcium; 2.67 mg iron; 26.98 mg magnesium; 269.64 mg potassium; 147.32 mg sodium; 0.43 mg thiamin; 126.47 calories-from-fat; 50 percent-of-calories-from-carbs; 35 percent-of-calories-from-fat; 13 percent-of-calories-from-protein; 19 percent-of-calories-from-sat-fat

Reviews (11)

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Most helpful positive review

LatinaCook
08/08/2012
I'd say this recipe makes a good standard-tasting large batch of crepes. The batter is not too thin or too thick and the flavor is easily tweakable (Ok customizable).
Helpful
(20)

Most helpful critical review

Sara Greiner
12/13/2017
When I was a young boy my mother told me to abide by one rule and one rule only sanity is in the stem of the brocoli. My mother is crazy; regardless I now realize what she was saying all those years ago as she chanted "coo wacha la kema" at a dried leaf. When you come to a crossroads in your life take action. For me that was whether pursue my dream of mimicing rocks or write a review for these disgusting pancakes. To this day I think back to hours ago when I made that influencial decision and think i did it mom I made it. When I went into the journey of making these pancakes or at least that's what I thought they were I thought it was the journey that really matters no the destination. I was wrong. I began questioning this recipe when I almost drowned in the thin mixture. Luckly I had my floaties on and I survived to write this critical review. Only realizing when I began cooking this recipe shows no yeild I made too much for my little pet spider bill. These crepes tastes almost like omletes no the sweet pancakes I was hoping they'd be. I might just be a bigoted fool for not know what a crepe was but regardless it was a gelatinous disgusting mess. Anyone looking to make this recipe just remember sanity is the stem brocoli.
17 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 5
  • 1 Rating Star 1
  • 3 Rating Star 1
LatinaCook
08/08/2012
I'd say this recipe makes a good standard-tasting large batch of crepes. The batter is not too thin or too thick and the flavor is easily tweakable (Ok customizable).
Helpful
(20)
emmalee13
06/11/2013
Pretty good crepes. I like mine to taste more like vanilla so I'd add more next time. Unfortunately I made mine a little to thick in the pan. But they were good overall. Yum!
Helpful
(6)
D.S.R.
04/23/2013
Very Easy perfect thickness can flavor it with anything from fruit to meat/fish.
Helpful
(5)
Anonymous
03/08/2014
This is a very good recipe but I found them a bit too thick. I added more milk and eliminated the sugar. When living in London I learned how to make the traditional English breakfast pancakes made on "Shrove Tuesday" before lent. They were similar but a bit thinner and did not have sugar added. They were buttered with fresh lemon and powdered sugar. Delicious!
Helpful
(3)
Pallonia
05/30/2016
Turned out delicious no changes made to recipe. Served with Nutella spread on their snide rolled up and sprinkled with a smidge of icing sugar. Divine!
Helpful
(1)
Anonymous
03/14/2014
This was an easy recipe but I had to double the milk to get the batter thin enough to work with.
Sara Greiner
12/13/2017
When I was a young boy my mother told me to abide by one rule and one rule only sanity is in the stem of the brocoli. My mother is crazy; regardless I now realize what she was saying all those years ago as she chanted "coo wacha la kema" at a dried leaf. When you come to a crossroads in your life take action. For me that was whether pursue my dream of mimicing rocks or write a review for these disgusting pancakes. To this day I think back to hours ago when I made that influencial decision and think i did it mom I made it. When I went into the journey of making these pancakes or at least that's what I thought they were I thought it was the journey that really matters no the destination. I was wrong. I began questioning this recipe when I almost drowned in the thin mixture. Luckly I had my floaties on and I survived to write this critical review. Only realizing when I began cooking this recipe shows no yeild I made too much for my little pet spider bill. These crepes tastes almost like omletes no the sweet pancakes I was hoping they'd be. I might just be a bigoted fool for not know what a crepe was but regardless it was a gelatinous disgusting mess. Anyone looking to make this recipe just remember sanity is the stem brocoli.
shugurl
02/20/2017
I just made the crepes part & they are excellent!! Great flavor & consistency! This crepe recipe is the best I've ever tried!! I filled with Strawberries & whip cream but I will use this for all kinds of crepes!
CLKENEALY
06/07/2014
the crapes are good. But the recipe is missing part of the instructions which is how many crapes does the batter make how many crapes are in a serving? and how much batter to pour into the pan (such as use a 1/8 or 1/4 cup per crape and size of the pan. I made 1/2 a batch and did 2 crapes (about 1/4c. batter) in a small cast iron pan and have a lot of batter left no idea how many it actually makes and what is considered a serving size (ie 1 2 etc.)per servings. please correct the recipe to reflect how many it makes and how many in a serving size.
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