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My review
Crepes
Erin Nesbit
"This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use."
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Ingredients
1 h 20 m servings 79 calsOriginal recipe yields 8 servings (8 crepes)
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Directions
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Prep
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Cook
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Ready In
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Nutrition Facts
Per Serving: 79 calories; 2.8 g fat; 9.5 g carbohydrates; 3.7 g protein; 49 mg cholesterol; 30 mg sodium. Full nutrition
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Reviews
Read all reviews 7611067 Ratings
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Most helpful positive review
3/27/2011
This recipe is just fine but as French woman and a professionel French Chef currently teaching culinary arts at a Community College I often have to distinguish between a crepe' and a pancake. Th...
Most helpful critical review
7/31/2011
This is the first time I used the recipe, followed it to the letter and it stuck to my non-stick crepe pan?
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3/27/2011
This recipe is just fine but as French woman and a professionel French Chef currently teaching culinary arts at a Community College I often have to distinguish between a crepe' and a pancake. Th...
11/2/2006
These are excellent! I added 2 tsp. vanilla and a pinch of cinnamon. I also put mixture in blender instead of whisking which helps. I used 2 sauces inside: Sauce A. 1 1/2 c. blueberries, 1 tb. c...
12/3/2006
All aunts, uncles, and cousins on husband side of family live in Paris. We visit often and I live on crepes for our entire visit. Our family has taught me how to spot the good crepe stands and t...
12/18/2008
Delicious and EASY! This recipe has been used in my family for generations so we've learned a couple of tricks. 1. I don't believe we've ever refrigerated. The batter's already cold from the ...
7/3/2001
One of the easiest, and best crepe recipes around! If you are pressed for time, use a whisk and bowl instead of a blender; substitute butter for the oil, and you are ready to cook in about 2-3 ...
8/1/2006
This is a good recipe for basic crepes which I have used often. For those times when I want a sweeter, dessert-type crepe, I substitute standard yellow cake mix for the flour, since it contain...
1/21/2007
So delicious! I made these for dessert and didn't feel like refridgerating them for an hour so I just made them right away. A yummy addition is to buy a bag a frozen mixed berries, thaw a bowful...
9/27/2006
Very good crepes. I like them slightly sweet so I added 1 Tablespoon sugar and 1 teaspoon vanilla. I used butter flavored PAM cooking spray and about 1/4 cup for each crepe.