An easy breakfast with no guilt. These pancakes have flexibility thanks to the tapioca flour, and their comforting flavor comes from a mixture of cinnamon and applesauce. Serve with honey, lemon juice, or another sauce of your choosing drizzled on top. Gluten-free, delicious, and paleo.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 crêpes |
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon white sugar
- ¼ teaspoon salt
- 3 eggs
- 2 cups milk
- 2 tablespoons butter, melted
Instructions
- Sift flour, sugar, and salt into a bowl; set aside. Beat eggs and milk together in a large bowl with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Lightly grease a griddle or frying pan; heat over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crêpe. Immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Shake the pan or loosen with a spatula; turn or flip it over and cook until other side has turned light brown, about 1 minute more. Repeat with remaining batter.
Nutrition Facts
| Calories | 94 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 97 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
easy and perfect texture
Very light and nice. I have made these a hundred times and they are always the way I like them. Crepes I like are not sweet (this has a bit of sugar, does not make them sweet) but the toppings are what makes them stand out as sweet or savory. Make sure you cook the first side until brown edges, then flip. Use 1/4 c to scoop out batter and you will have 12 crepes. Love this recipe.
Delicious! If you’re using large eggs with deep yolks I recommend only using 2. I used 3 large eggs the first time I made this and the crêpes had a bit of an omelette aroma and were leaning yellow; so I made this again with 2 large eggs instead of 3 and that solved that.
This recipe was as close as I could find to the recipe I remembered my French friend using and showing me years ago. She was a true french cook: threw everything in a bowl without measuring cups, just “about a cup of this, a couple eggs, cup and a half or so of milk, maybe some water, shake of salt, a little sugar…”. My way of cooking for sure. This recipe came out quite close to what I remember her crepes being. I put in some vanilla to jazz it up, and used my biggest pan to twirl on. I would have liked to have gotten them a bit thinner, but next time I’ll know. Very good and authentic crepes–thank you.
The video showed what appeared to be vanilla, but there is no mention of vanilla extract in the ingredients. Otherwise this recipe is very close to the one I’ve used for years (I’ve used 1 tsp extract – vanilla, almond, etc. depending upon filling).
Love it and totally recommend it. Delicious and less greasy. This is a keeper. Nutella in the inside and for decoration and lots of fruit(it feels like I’m eating healthy). Thank you so much.
This is basically how I was taught by my mom to make crepes and she learned from my dads mom. They are from the island of Guernsey in the English Channel nut my dads side was French. The only thing different is my mom taught me the crepes had to be thinner than pictured, lacy like doilies. My grandma and mom always made alot of them. They were eaten with my grandmas recipe for French beef stew and doughboys (big round lumpy flour dumplings that were put in the stew. The plumped upon there and also helped thicken the stew.) Then with the remaining that weren’t used for dinner were used for dessert. My mom love butter and sprinkled sugar on hers I like raspberry preserves on mine. This gets made when ever I go to my kids homes to see my kids and grandkids. 1st request for me to make. Michelle (Barbe’) Fischer.
Love it ❤️ very simple. I used 2 non-stick pans to save time and didn’t use any extra oil as butter was mixed in ingredients. Medium heat was perfect. I used 1/4 cup for each crepe and quickly angle the frying pan to have the flower mix spreading and even out the whole pan. Photo was my French crepes breakfast, filled with fresh picked strawberries, homemade strawberries jam/syrup and PC chocolate syrup. YUMMY
I have made these twice. The first time, I piped sweet whipped cream into and onto them. The second time I filled them with buttery Carrboro rice and long grain white rice together and served on top of Philadelphia cream cheese and a bit of Smucker’s marmalade to make a somewhat sweet, somewhat savory treat.
Ive been eating crepes all my life. I must say this is the best recipe. They came out so good! Perfect texture !
I made a Hungarian way, withot butter. But this is tastier because of it.
Great simple recipe that works. I tend to like my crepes on the sweet side so i upped the sugar to 1.5 tbsp, even though mine was just for 6 servings. It’s all about the flour:milk (1:2) ratio!
I think it was really delicious and me and my family loved
This recipe is so wrong on so many levels! It’s too thin because it’s way too much to add 2 cups of milk to one cup of flower! It should one cup of milk to one cup of flower maximum! I had to adjust the recipe my own way
this was very good, First time I made it exactly, next time I made it I added 1/2 teaspoon of vanilla. I liked it both ways. Very Easy!!
this is by far the easiest crepe recipe I’ve come across. I don’t have a stand or hand mixer so I just throw everything in a blender, the batter came out perfect. when you pour in the batter, make sure is away from the heat, tilt the pan and try to make the batter distribute equally throughout the pan. It takes practice to be perfect. Also another key is your pan retains heat, and every stove is different. I found that for medium-high heat for my stove and pan combo was way too hot. I ended up started at medium heat, after maybe 4 crepes I had to turn the heat down to medium-low. All around 5 stars recipe I’ll be making it as a breakfast meal prep for the week. Happy cooking!
It was awesome I hope I’m gonna have a lot of fun cooking adventures on this app!
Haven’t made it yet, but all the reviews say it was good! I love France
It was a really bad recipe it was way to thick and acted like a cake I wasted my money and my time on this . for Once I used a different recipe and it was a bad idea I’m going back to using taste again it had the worst taste never ever do this recipe you will regret it
Cooked to perfection. A little bit of batter goes a long way and makes a fluffy crepe ready for filling.
These are the best crepes I’ve ever made. Just do it.