One of the earliest recipes I ever learnt was for pig chili verde. Even though browning the meat doesn’t necessarily increase taste, it still turns out fantastically, so I generally do it.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 3 |
| Yield: | 6 crepes |
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon white sugar
- ¼ teaspoon salt
- 1 cup milk
- 1 egg
Instructions
- Combine flour, sugar and salt in a bowl. Make a well in the center of the flour and add the milk and egg. Beat well to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 251 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and great and yes, it is Sunday morning!
These crepes are not only easy to make they are delicious! I changed nothing except what our toppings are on each crepe. My grandkids love pancakes but now they love crepes. Thank for sharing Claire.
Made it, loved it will make it again. We use them with strawberries, blueberries, bananas, chicken, turkey, and just about anything you can come up with! There are just two of us, but I always, always at least double the recipe to start with because it’s so versatile. Don’t be afraid to think out of the box with these. They’re the best!
Yes I did, I added 1/4 cup of butter with the batter so it doesn’t stick on the pan, or you can put it on the pan not I. The batter, and yes hopefully I will try it again
Very easy, quick and delicious
A craving at midnight got me out of bed and scanning crepe recipes. The ones titled “easy”, were not. I’m so glad I tried this one. Its siimplicity makes it perfect. I like sweet so I changed teaspoon to tablespoon on the sugar. I filled them with sweet.dark cherries, dusted with powdered sugar. Sooooo good. Now I can sleep… Good night.
I LOVED this recipe, however when you make it, make sure you add more milk, somewhere between 1/2 and 1/4 of a cup more.
My go-to crepe recipe. I add a dash of vanilla.
Technique is good, but they are way too thick. I added about another 1/2 cup milk plus water to thin this batter out. You want it to run out of your scoop. Next time I will add two eggs, plus some more milk. But quick, easy, and a family favorite.
Great recipe. Simple, tasty, good texture. Thank you for sharing!
I learned how to make crepes from a street vendor in Germany. This recipe is just about right. There are comments about batter being too thick, and rubbery crepes. It’s all about technique! First, do not over-stir flour, that develops the gluten causing rubbery texture. Mix with fork- egg, milk, salt(just a pinch) and sugar in a bowl till the egg is frothy. Measure the cup of flour, stir in a few tablespoons at a time, the less stirring here the better. Don’t add all the flour at once or else it will clump up and take too much stirring to incorporate, and THAT is what causes the rubbery texture. Batter is thick, a few small clumps is ok. (Don’t prepare batter far in advance either) Next, best way to cook these is on a cast iron griddle. Get the heat just right. Spread a teaspoon of butter or bacon fat on to the griddle, and heat it to the point where it starts to turn golden, but not so hot to where it smokes. Using a large ladle, pour a few tablespoons of batter onto the griddle. After a few seconds to let the bottom firm, with the ladle, spread batter, starting in the center of the crepe, spiral toward the outside, spreading it thinner and bigger. If you tear the crepe, patch with a few drops of batter. You will get better with practice. Flip with spatula when the top has lost it’s moist gloss, and bottom is light brown, takes about a minute. Flip side takes a bit less time to lightly brown. Remove, repeat, and add a little butter to griddle as needed.
super easy but I thought mine were heavy on the flour flavor, but I thought it was because I used whole wheat flour. Also had to add 1/2 tsp vanilla and more milk since they weren’t runny enough to spread in the pan. Other than that good easy recipe.
Yum to the ummy! Very easy added cinnamon and vanilla extract. Filled with a cream cheese strawberry filling..thanks for the recipe
good
OMG So easy and delicious! I added a 1/4tsp of vanilla extract like many recommended and it was perfect! I also used Silk Pure Coconut Milk (original flavor) since I don’t drink regular milk and it was AMAZING!! A bit thick, so I might add a little more milk next time, but the crepes themselves put IHOP to SHAME!! Thanks for the amazing recipe!!! I ate the first one while I was cooking them (had to sample the product, lol!) and I had the hardest time not eating them as they were coming off the pan. I made about 10 6-7in” crepes and at first used a bit of butter to coat the pan but then did without for the last 3 and they came out fine. Had mine with nutella only on two and whipped creme on another two and I’ll save the others for breakfast tomorrow! Now I want to get some lingonberry jelly for Swedish crepes!! *drool*
Good simple recipe. As per other suggestions, I also added a bit more milk to thin out the batter, and it was perfect.
Perfect! Love these.
this is so easy! I’ve been using this recipe for a whole year now & it never fails!
I did not care for this recipe.
Quick and easy, very yummy!
This recipe needs altering. I’m giving it 2 stars because the batter is way too thick. You can’t even swirl it in a pan. I had to add more milk in order to make these.