Repeat Recipe

Basic Crepes

I woke up to the smell of something delicious… Dino had made another batch of these awesome crepes! It’s been a Mother’s Day tradition in our house for a few years now, but he doesn’t make them very often otherwise. This time around, we filled them with a little sour cream and sliced bananas and topped them powdered sugar and maple syrup. Most times, we throw Nutella in there for good measure. The batter needs to chill in the fridge for at least an hour, so make sure to plan ahead.

Crepes with Fresh Fruit, Nutella and Crème Fraiche

Basic Crepes
Adapted from Allrecipes – JENNYC819

Yield 8 crepes

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Mix dry ingredients in one bowl and wet ingredients in another. Pour wet ingredients into dry and beat until smooth. Cover bowl and refrigerate for at least an hour.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Nutritional Information
Amount Per Serving
Calories: 216 | Total Fat: 9.2g | Cholesterol: 123mg

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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