Sweet Crepes Recipe

Crepes are always the right choice for a loving mom who prepares a snack for her children a group of students who take a break between history and algebra or lovers of fast but still original food It’s a simple mixture that works well with both sweet and savory fillings.

What are some examples? The Nutella crepe is without a doubt the most popular I highly recommend the gorgonzola cheese and radicchio crespelle for savory crepes There are only a few things you need to know to make sweet and savory crepes so let’s get started. We’re confident you’ll make a lot of them once you realize how simple it is to store them But first, tell us which one is your favorite.

Yield: 2

Sweet Crepes Recipe

sweet crepes recipe

Once you've mastered the batter, you can make sweet or savory crepes whenever you want, with whatever fillings you want.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • Eggs 3 - medium
  • Flour 00 2 cups (250 g)
  • Whole milk 2 cups (500 ml)
  • Butter to taste - to grease the crepe pan

Instructions

    1. To make the sweet and savory crepes begin by cracking the eggs into a high-sided mixing bowl, stirring with a fork, and adding the milk. To thoroughly combine these two ingredients, stir them together.
    2. Place a strainer over the bowl and sieve in the flour (for convenience you can also add it in two steps, mixing to avoid lumps). To incorporate the flour, whisk vigorously. Stir the mixture until it is homogeneous, smooth, and lump-free.
    3. Then, wrap the bowl in plastic wrap and place it in the refrigerator for at least 30 minutes. This step is critical for removing any lumps. After that, prepare the batter by buttering a crepe pan (or a nonstick 8-inch (20-cm) pan and heating it. Pour a ladle of batter into the skillet, enough to cover the bottom: you can use a special crepe batter spreader or rotate the pan until the mixture is evenly distributed (be careful not to spread it all over the sides to avoid having insufficient batter in the center to create a crepe with an even surface); for best results, work quickly, as the batter will harden very quickly.
    4. After about 1 minute over medium-low heat, you will notice a slight browning, the edges will curl up, and the first crepe can be turned with a spatula. Cook the other side for about 1 minute, or until it turns golden. Transfer the first crepe to a serving dish or chopping board once it has finished cooking. Repeat these steps until the batter is gone. You should get 8 eight-inch (20-cm) crepes and stack them to keep them soft. Here are your ready-to-fill sweet and savory crepes.

Notes

  • The basic recipe contains no salt or sugar, resulting in a neutral sweet and savory crepe batter. However, if you prefer, you can season to taste.
    Remember that because this batter is sugar-free, it will be quite pale.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 174Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 159mgSodium 151mgCarbohydrates 9gFiber 0gSugar 6gProtein 9g
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