Quark has been hard to obtain in supermarkets, despite the fact that I discovered it at a farmers market and fell in love right away. For dessert, fresh fruit goes nicely with this recipe’s substitute for more expensive cream fraiche.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
| Yield: | 16 6-inch crêpes |
Ingredients
- ⅔ cup water
- ½ cup skim milk
- ¼ cup butter, melted
- 2 tablespoons vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- Mix water, milk, melted butter, and vanilla together in a medium bowl. Mix flour, sugar, and salt together in a small bowl until thoroughly combined. Whisk flour mixture into milk mixture until smooth. Cover batter and refrigerate for 2 hours.
- Warm a medium skillet over medium-high heat. Coat the pan with vegetable oil, then pour in about 2 tablespoons batter. Swirl the pan to allow batter to spread out thinly. Cook until the edges are crispy and golden, then flip to cook the other side until lightly browned. Remove to a plate and repeat with remaining batter.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 241 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Crepes usually have a lot of empty calories, but somehow I turned this recipe into a healthy apple pie…? It was the wrong texture for a crepe ( I used almond milk and flour), then I thought to add some toasted rolled oats, then apple slices with honey… very yummy this way.
Easy, fast and good. Love the vanilla flavor
Making eggless crepes is a great idea! I really think this is an eggcelent recipe and I was rather eggcited to find it! This is also a not very eggspensive meal to make. I had to make some eggstra because it was just that good! Eggstremely happy with the result!!!!
I used vanilla oatmilk in lue of milk and water. First one didnt hold shape so i fiddled around with the flour to milk ratio. Also pretty small amount of batter next time i would double or triple this. Still a great eggless option for quarantine times.
I didnt refrigerate the batter before making the crepes but they turned out well.
DELICIOUS! Just be careful with any crepe because they burn easily.
I knew what I wanted to do and which ingredients I needed, but I didn’t have the right measurements. This recipe helped me get the ratios right of wet to dry, though I only used the flour, salt, water and 2% milk. I omitted the rest. I sifted the flour and carefully whisked the dry into the wet a little at a time to avoid lumps. I didn’t refrigerate the batter. After frying the crepes, I stuffed them with a mixture of ricotta, egg, garlic salt, and parsley flakes, placed them in a tomato-sauced 9×13, topped with some more sauce and some freshly shredded mozzarella, and baked uncovered for 30min at 325… The result: Manicotti, the way mom used to make!
This recipe calls for 2tbsp of vanilla. I wasn’t thinking and added it and this recipe doesn’t need any vanilla, let alone 2 tbsp. I had to throw out the whole batter and find a new recipe.
Made it for my parents and sister and it worked out perfectly! The crepes were a good texture unlike what I see other people saying. I doubled the recipe because 4 crepes wouldn’t be enough and ended up making about 12 (I don’t make them nearly as big as everyone else!). When I had to add the vanilla extract I only had 2 tablespoons worth (I needed 4) although I think using half as much of what’s called for vanilla extract worked out nicely.
Made it without sugar because I’m on that band wagon. Very good when covered with fresh berries and mashed banana.
Oily and thick. Flavors are good but wrong texture
SOME OF THE BEST CREPES I EVER TASTED!!!! I actually didn’t put them in the fridge for 2 hrs but they are so great as they are. Just cook them at a medium heat. They have almost a little salty taste but they melt in your mouth as they are buttery hot along with some bananas and maple syrup make it so perfect
I omitted the refrigeration part and I omitted the vegetable oil as the butter is enough. Still excellent!
These were a little too sweet for my taste and the vanilla was a little overwhelming. They also didn’t get as thin as they should have. But I was out of eggs and had a craving. They did the trick.
The batter wouldn’t hold together and it was entirely too oily.I will never make this recipe again
Kids enjoyed them quite a bit!
Didn’t taste very nice and kept sticking to my non-stick pan.
These were good. I used coconut oil instead of vegetable oil in the pan and it gave it just an additional touch of sweetness to supplement the fresh berry and whip cream filling. Less is more when pouring the batter in the pan. Too much batter and they won’t cook up as well.
I LOVED IT IT WAS AWESOMELY AMAZING GREATLYS
Really tasty!
I’m on a low protein diet, and these were perfect for that! I replaced the skim milk with low fat evaporated milk because that’s what my old recipe used. I also did not refrigerate. It worked great! I actually like these better than the eggy ones. I filled mine with grated pears, cinnamon, light ricotta cheese and a little lemon zest. Next time I’m going to try replacing half of the butter with applesauce to lower the sodium and fat.