The versatile crépe is a thin pancake that is served rolled up or folded with sweet or savory fillings. Crépes make elegant desserts or entrées depending on the type of filling used.
1 cup milk
1/2 cup water
2 large eggs
1 large egg yolk
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
1/4 cup (1/2 stick) butter, melted
Melted butter for brushing pan
- Whisk milk, water, eggs, egg yolk, sugar and salt in medium bowl just until combined. Whisk in flour until smooth. Gently whisk in 1/4 cup melted butter.
- Brush a 10-inch nonstick skillet lightly with melted butter; heat over medium-high heat until hot. Lift skillet from heat and quickly pour 1/3 cup crêpe batter, tilting and swirling pan to cover bottom evenly. Return pan to heat. Cook until bottom is light brown, about 60 seconds. Carefully turn crépe over in pan. Cook second side until light brown, about 30 seconds.
- Repeat to cook remaining batter, stacking crêpes on a plate with a piece of waxed paper between them.
Makes 6 crépes.
- Top crépes with spreadable fruit, such as apricot or raspberry, fold into quarters, sprinkle with powdered sugar and serve warm.
- Try other kid-friendly fillings, such as peanut butter and jelly, Nutella®, sliced strawberries and yogurt, bananas and cinnamon sugar, or warmed applesauce.
- Blender method: Combine crêpe ingredients in blender container. Process 1 minute. Stop blender; scrape down sides of container. Process until smooth, about 30 seconds.
- Make ahead: Crêpe batter can be made ahead. Refrigerate, covered, 2 hours or as long as overnight. Stir batter before using.
- Storing cooked crêpes: Stack crêpes with waxed paper between them; refrigerate, covered, overnight. Or wrap stacked crêpes airtight; freeze up to 1 month. Defrost frozen crêpes in the refrigerator.
- Browned butter variation: To add a special nutty flavor to your crêpes, brown the butter first. Heat 1/4 cup butter in 10-inch nonstick skillet over medium heat until it melts and begins to foam. When foam subsides and butter turns golden brown, remove from heat. Watch carefully; butter can go from golden to burned very quickly. Let cool slightly before making batter.
Nutritional Information Per Serving (1/6 of recipe): calories: 205; total fat: 11g; saturated fat: 6g; polyunsaturated fat: 1g; monounsaturated fat: 3g; cholesterol: 116mg; sodium: 143mg; carbohydrates: 20g; dietary fiber: 1g; protein: 6g; vitamin A: 444.7IU; vitamin D: 45.5IU; folate: 52.4mcg; calcium: 67.9mg; iron: 1.4mg; choline: 71.8.
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).