Description
Basic homemade crêpes that work for both sweet and savory fillings. The batter mixes quickly, needs no rest, and cooks into thin, flexible crêpes.
Ingrédients
ÉCHELLE
- 1/2 cup milk
- 2 large eggs
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 teaspoon vanilla extract (optional)
- 1 cup all-purpose flour
- 1/2 cup cool water
- 2 tablespoons unsalted butter, melted
- Neutral oil for the skillet
Préparation
- Whisk milk, eggs, salt, sugar, and vanilla in a large bowl
- Add flour and whisk until no large lumps remain
- Whisk in cool water until the batter is very thin
- Stir in melted butter until fully incorporated
- Heat a lightly oiled skillet over medium heat
- Pour about 1/4 cup batter into the pan and swirl to spread thinly
- Cook until the bottom is golden and the top looks set
- Flip and cook briefly on the second side
- Transfer to a plate and repeat with remaining batter
Notes
- This batter works for both sweet and savory crêpes
- Keep cooked crêpes covered to prevent drying
- Refrigerate leftovers up to two days and reheat gently
- Temps de préparation: 10 minutes
- Temps de cuisson : 15 minutes
- Category: Dessert
- Method: Pan
- Cuisine: French
Nutrition
- Serving Size: 1 crêpe
- Calories: 110
- Sugar: 2 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 35 mg
Mots clés: Homemade Crepes Video, step-by-step crepes, easy dessert, french breakfast, cooking video, batter recipe