Basic Thin Crepes Recipe

basic crepes Main

This one is my favorite basic recipe for thin light and delicate crepes. My family and I have been using this simple recipe for many years. It can be used as the basis for any of your crepe creation.

Ingredients:
4 eggs
2 cups of all purpose flour
3 cups of milk
1/3 cup of sugar or to taste
5 Tbsp. melted butter
Pinch of salt
 
Direction:
Whisk together milk, eggs, sugar and salt.  Slowly whisk  in flour until smooth.
Add melted butter and mix well.
The batter should be smooth and thin.
Lightly brush the medium 8″sauté pan with butter and head over medium heat.
Working quickly- pour in about 1/4 cup of batter, tilting the pan so the batter makes a circle and coats the bottom.

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The crepes should be very thin.  Cook the crepe until the bottom is light brown. Loosen with a spatula, flip and cook the other side; remove to the flat platter.

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Continue with remaining batter.

 
NOTE: It’s best to make the batter at least 20 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes.

Basic Thin Crepes Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6-8

Basic Thin Crepes Recipe

This one is my favorite basic recipe for thin light and delicate crepes. My family and I have been using this simple recipe for many years. It can be used as the basis for any of your crepe creation.

Ingredients

  • 4 eggs
  • 2 cups of all purpose flour
  • 3 cups of milk
  • 1/3 cup of sugar or to taste
  • 5 Tbsp. melted butter
  • Pinch of salt

Instructions

  1. Whisk together milk, eggs, sugar and salt. Slowly whisk in flour until smooth.
  2. Add melted butter and mix well.
  3. The batter should be smooth and thin.
  4. Lightly brush the medium 8"sauté pan with butter and head over medium heat.
  5. Working quickly- pour in about 1/4 cup of batter, tilting the pan so the batter makes a circle and coats the bottom.
  6. The crepes should be very thin. Cook the crepe until the bottom is light brown. Loosen with a spatula, flip and cook the other side; remove to the flat platter. Continue with remaining batter.

Notes

It's best to make the batter at least 20 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes.

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4 comments

  1. sashaa says:

    I very much enjoy your blog, thank you for taking time to write these great recipes down for us,i have been looking for a perfect blinchiki recipe for awhile ! Thank you so much!

  2. cassie says:

    thank you for this easy recipe, I half the recipe, so it’s always the perfect amount of fresh and delicious crepes for my hubby and 3 kiddos. thank you!

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