![Reilly Meehan](https://art.whisk.com/image/upload/fl_progressive,h_36,w_36,c_fill,dpr_2.0/v1629312283/avatar/2378c3743ccfdf1a88647de4d2c430c1.jpg)
By Reilly Meehan
Basic Crepe
1 step
Prep:15minCook:1min
This recipe can be made sweet or savory depending on what you want to use them for.
Updated at: Thu, 17 Aug 2023 02:31:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
5
Low
Nutrition per serving
Calories103.1 kcal (5%)
Total Fat6.3 g (9%)
Carbs8.3 g (3%)
Sugars2.4 g (3%)
Protein3.2 g (6%)
Sodium100.7 mg (5%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
-Melt the butter over low heat and allow to cool a bit
-Whisk the milk, eggs and salt until well combined. If making savory crepes, add the herbs. If making sweet, add the sugar and vanilla. Whisk well.
-While whisking, slowly drizzle in the melted butter until combined well.
-Add the sifted flour and whisk to combine then strain through a fine mesh sieve. Store in an airtight container for at least 1 hour, ideally overnight. -To prepare the crepes, spray a non stick pan with cooking spray and warm over medium heat. Ladle in 1/4 cup of batter at a time, rolling the pan to evenly coat it in one thin layer. Allow to cook for about 1 minute, or just until edges barely start to brown. -Slide the cooked crepe onto a plate and fill with desired filling.
Notes
9 liked
0 disliked
Easy
Go-to
Bland
Sweet