1 hr 30 mins
This recipe is from my favorite cookbook series by Marie Simmons. The book is Pancakes A to Z and I have posted her Savory Mushroom, Spinach and Cheese Crepes and now am posting her crepe recipe by request. These crepes are delicious and is the recipe I turn to every time I need some. I only rarely use the optional brandy, because of the kids, but it's very good. I've used both almond and homemade vanilla extracts instead, depending on what I was filling the crepes with. For cherry fillings I use almond, for most others I use vanilla. *NOTE: The batter needs to rest for at least an hour before using. Prep time includes one hour resting.
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6 inch ...
Units: US | Metric
- 1In a medium bowl, combine flour and salt.
- 2In another bowl, whisk together the eggs, milk, butter and brandy (vanilla or almond extract) and then add to the flour mixture.
- 3Gently combine with the whisk.
- 4Let the batter stand for at least one hour at room temperature OR cover and refrigerate it overnight, stirring again before using.
- 5Heat a crepe pan or a small (6-7 inch), non-stick skillet over medium heat.
- 6Brush pan with canola oil (my favorite) or spray with a non-stick cooking spray.
- 7Pour about 3 Tablespoons of batter (scant 1/4 cup) into the pan and quickly tilt the pan to coat the bottom.
- 8Cook the crepe until the edges start to curl up and the bottom begins to brown (about 1-1/2 minutes).
- 9Loosen edges of the crepe with a spatula and gently flip it over. Cook the top about half a minute.
- 10Slide the crepe onto a wire rack to cool.
- 11Repeat with remaining batter, stirring occasionally.
- 12Keep the cooked crepes warm by removing them from the rack and into a pie plate. Cover lightly with foil and put in your oven, set at the lowest temperature.
- 13For storage: Cool crepes, wrap in foil and refrigerate for several days before reheating in a warm oven, or wrap tightly in foil and then put in a Ziplock bag and freeze for up to one month. You do not need to put wax paper between the crepes before freezing.
- 14To reheat from frozen, allow the wrapped crepes to thaw at room temperature for an hour, and then reheat (in the foil) at 350° for 15 minutes.
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Nutritional Facts for Basic Homemade Crepes
Serving Size: 1 (501 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 50.1
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 1.5 g
- Cholesterol 40.8 mg
- Sodium 106.2 mg
- Total Carbohydrate 3.7 g
- Dietary Fiber 0.1 g
- Sugars 0.0 g
- Protein 2.1 g