This recipe is from "JOY of COOKING" and it is the best Crepe recipe I know of. I make it all the time, in a blender, leaving it overnight in the refrigerator, to fix strawberry crepes for Sunday breakfast.
My Private Note
Units: US | Metric
- 1Pour the batter into a pitcher or other container with a pouring lip.
- 2Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).
- 3Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.
- 4Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.
- 5Stack the finished crepes between sheets of wax paper.
- 6Use immediately or let cool, wrap airtight and freeze for up to 1 month.
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Nutritional Facts for Basic Sweet Crepes
Serving Size: 1 (32 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 60.7
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 1.7 g
- Cholesterol 41.7 mg
- Sodium 30.0 mg
- Total Carbohydrate 6.0 g
- Dietary Fiber 0.1 g
- Sugars 1.6 g
- Protein 1.9 g