Easy Sweet Crepe Recipe
Light and tender sweet crepes made in the blender. Perfect for breakfast, dessert, or setting up a beautiful crepe bar for guests
Servings: 8
Calories: 88kcal
Ingredients
- ½ cup all-purpose flour
- ½ cup milk
- ¼ cup lukewarm water
- 2 large eggs
- 2 tablespoons butter melted
- 1 ½ tablespoons sugar
- ½ teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Combine all the ingredients of flour, milk, water, eggs, melted butter, sugar, vanilla, and salt in a blender or food processor, and process until smooth.½ cup all-purpose flour, ½ cup milk, ¼ cup lukewarm water, 2 large eggs, 2 tablespoons butter, 1 ½ tablespoons sugar, ½ teaspoon vanilla extract, 1 pinch of salt
- Let stand for 30 minutes before cooking, or cover and refrigerate for up to 2 days.
- In a small non-stick pan, melt a little butter over medium heat. Pour a little crepe batter into the pan and then quickly swirl the pan to coat the bottom in a thin layer of batter.
- Cook a few minutes until crepe bubbles and bottom is lightly browned. Flip crepe with the corner of a offset spatula or fingers. Cook on the other side until browned slightly. Makes about 8-10, and the recipe can be doubled for a bigger crowd.
Video
Notes
- Batter can be made up to two days ahead and refrigerated. Stir before using.
- Cooked crepes stack directly without parchment.
- Reheat the whole stack in the microwave for a few seconds.
- Chocolate Crepe Variation: Add 2 tablespoons unsweetened cocoa powder and approximately 1 tablespoon extra sugar before blending.
Nutrition
Serving: 1g | Calories: 88kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 49mg | Potassium: 48mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 172IU | Calcium: 27mg | Iron: 1mg
