|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 3g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Crepes are considered a French specialty, and the French Canadians claim ownership of this crepe recipe. It is slightly thicker than traditional crepes, with crispy edges, and can be filled with both sweet and savory ingredients. Calling for just milk, flour, egg, and melted butter, this recipe is easy to put together on a weekend morning for a delicious brunch or special breakfast or lunch.
The ingredients are whisked together and refrigerated for 20 minutes to allow the air bubbles to settle so your crepes are hole free; then a few tablespoons of batter are swirled in a pan, cooked for a minute, and then flipped gently to cook the other side for another minute. If you've never made crepes before, it may take a bit of practice to get down the technique, but don't worry if they aren't perfect—once they're filled and rolled up, any imperfections won't be visible.
These French Canadian crepes are amazing when filled with a bit of sweetened whipped cream and then drizzled with maple syrup. But feel free to add your favorite crepe fillings such as Nutella, fruit, sweetened cream cheese, ham and cheese, or seafood.
2 cups milk
1 cup all-purpose flour
1 large egg
1 tablespoon unsalted butter, melted, more for the pan
Gather the ingredients.
In a large bowl, whisk all the ingredients vigorously until the crepe batter is completely smooth.
Place the batter in the refrigerator and allow it to rest for at least 20 minutes.
Melt a little bit of the butter in a crepe pan or large skillet over medium-low heat.
Add 3 tablespoons of the batter to the pan and swirl until the bottom of the pan is completely covered.
Cook the crepe for 1 minute, or until it is slightly moist on top and golden underneath.
Using a spatula, loosen the edges of the crepe, then slide the spatula underneath, and gently flip it, trying to have it lay flat.
Cook for 1 more minute, until the edges are starting to crisp up, and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter, adding more butter if the pan becomes dry.
Fill with desired ingredients and fold or roll up.
Serve and enjoy.
The size of your skillet will determine how thick the crepes will be—the larger the pan, the thinner the crepe, and a smaller-sized skillet will produce a thicker crepe. You can increase or decrease the amount of batter used to control the thickness of the crepe; a good guide to follow is using 1/4 cup batter for a 9-inch skillet, and 1/3 cup for a 12-inch pan.