Easy Crêpe Batter

5 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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Rest : 2 h Preparation : 10 min Cooking : 10 min
180 calories/serving

Ingredients

1/3 cup white flour (all purpose) 50 g
1 pinch salt 0.1 g
1 cup milk, partly skimmed, 2% 250 mL
4 eggs size large
4 tsp canola oil 20 mL

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

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

5 Reviews (5 with rating only) 75% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This recipe is in the following categories

Eggs | Desserts | Breakfast | High Vitamin D | French

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