French Crêpes
French crêpes make for an easy breakfast, lunch, snack, or dessert for all the hustle and bustle this time of year. The batter can be made days in advance and stored in the fridge.
Servings: 8 -10
Ingredients
Crêpe batter
- 3 eggs
- 3 TBS sugar
- 1 pinch salt
- 2 cups milk
- 1 cup all purpose flour
- 1 TBS mild flavored oil such as canola, vegetable, or avocado oil
- Butter for frying
Savory crêpe filling:
- Ham
- Bacon
- Cheese
- Sautéed mushrooms and onions
- Eggs
Sweet crêpe filling:
- Nutella banana
- Fresh jam
- Lemon sugar
- Cinnamon sugar
- Strawberries and whipped cream
Instructions
- Beat the eggs with a whisk in a medium mixing bowl
- Add the sugar, salt, and half of the milk (1 cup). Mix until combined well with the eggs
- In a large mixing bowl add the flour
- Pour the wet egg mixture from the medium bowl into the bowl with flour
- Add the oil and the rest of the milk and mix until well combined
- For best results let the dough rest in the fridge for 2 hours. * the batter can store in the fridge for up to 5 days.
- When ready to cook heat a large pan (or crêpe pan if you have one) to medium heat.
- Add butter (enough to coat the pan when melted) then put a ladle full of batter into the pan and swirl it around until the pan is covered (not too thick- crêpes are meat to be thin)
- When tiny bubbles form flip the crêpe and cook it on the other side *if the first couple stick to the pan sprinkle them with sugar and use them as testers :)
- You can cook an entire batch at once and save them to fill later, or cook and fill them one at a time!
Nutrition
Calories: 149kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 52mg | Potassium: 131mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 188IU | Calcium: 87mg | Iron: 1mg
