Crêpes

Crêpes Crêpes These thin, tender pancakes are perfect as an appetizer, entrée, or dessert. Layer, stack, fold, or roll with your choice of sweet or savoury fillings. In France, crêpes are often prepared with a dab of butter and a sprinkle of cinnamon and sugar.
These thin, tender pancakes are perfect as an appetizer, entrée, or dessert. Layer, stack, fold, or roll with your choice of sweet or savoury fillings. In France, crêpes are often prepared with a dab of butter and a sprinkle of cinnamon and sugar.
  • 5 min prep
  • 85 minutes
  • 90 calories
  • $0.15

Ingredients


Makes: 10 crêpes, prep time: 5 minutes + 1 hour re
  • 2 eggs
  • 1/2 C (125 ml) water
  • 3/4 C (180 ml) milk
  • 1 C (250 ml) all-purpose flour
  • 2 Tbsp (30 ml) melted unsalted butter
  • Sea Salt (Grinder), to taste

Preparation


 
  • In a mixing bowl, using Piano Wire Whisk, whisk eggs, water, and milk.
  • Whisk in flour and butter until smooth. Let batter rest 1 hour, or make ahead and refrigerate overnight. You can also make batter in a blender.
  • Preheat Fry Pan over medium-high heat. Add 1/4 cup (60 ml) batter and quickly tilt and swirl to form an even coating.
  • Cook 1 minute, until set and golden brown underneath. Gently flip and cook another 1 minute.
  • Stack, cover, and keep warm while cooking the remaining batter
  • For Sweet Crêpes: Add 1 Tbsp (15 ml) sugar and 1 tsp (5 ml) favourite sweet Epicure blend to your batter; try Poudre Douce, Apple Pie Spice, Pumpkin Pie Spice, Canadian Maple Sugar, or Spices for Fruit Crumble.
  • For Savoury Crêpes: Add 1–2 tsp (5–10 ml) favourite savoury Epicure blend to your batter; try 3 Onion Dip Mix, Spinach Dip Seasoning, Lemon Dilly Dip Mix, or Seasoning for BLT Hot Dip.
  • Gluten-free Tip: Swap flour for Epicure Gluten-free Flour Mix or your favourite gluten-free flour.
  • Crêpe-making Tips: • Rest batter to let the gluten relax for more tender crêpes. Overnight resting is ideal.• Bring batter up to room temperature before cooking • Only brush pan with oil once before the first crêpe. Epicure’s Silicone Basting Brush is ideal.• Try lager beer instead of water. The bubbly carbonation and yeast adds airiness and flavour to your batter.• Crêpes freeze beautifully, so make ahead for brunch, dinner, or after-school roll-ups • You can make and refrigerate batter 24 hours ahead
Nutritional Serving Size Per Serving
Calories 90
Fat 3.5 g
Saturated Fat 2 g
Transfat 0 g
Cholesterol 45 mg
Sodium 40 mg
Carbohydrates 11 g
Fibre 0 g
Sugar 1 g
Protein 3 g

Shop this recipe...

Piano Wire Whisk
$10.00
Fry Pan
$65.00
Sea Salt (Grinder)
$15.00