In the cabbage family, bok choy is a particularly well-liked vegetable in China. It is shred in this recipe to mimic coleslaw, but that is the extent of its similarity to the creamy vintage. This meal has a lot of flavor and is fairly spicy. It tastes fantastic, and eating it is also oddly entertaining. Red pepper flakes can be substituted with 2 tablespoons of chile paste if you have any on hand.
| Prep Time: | 2 mins |
| Cook Time: | 13 mins |
| Total Time: | 15 mins |
| Servings: | 7 |
| Yield: | 7 crepes |
Ingredients
- 1 cup all-purpose flour
- 1 egg
- 2 cups milk
Instructions
- In a mixing bowl, combine flour, egg, and milk.
- Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.
Nutrition Facts
| Calories | 110 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 39 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
This is an excellent, easy and flexible base crepe recipe that goes with any type of filling… Each of my family members like them a different way, so the core crepe is perfect without needing to change the batter for each person… Daughter likes with Nutella & strawberries, mother likes with sugar only, husband likes Gruyère & ham, and I like with with Gruyère, turkey & mushrooms… I’ve made them many times and they always come out the same, but the end of the batch is best, so next time I’ll try letting the batter sit 1/2 hour before I start. as one reviewer recommended… Also, I slice all the ingredients thin on a mandoline first and tend to fill them as I go rather than make all the crepes first so they’re hot.
I’ve been making these for years.. in fact these were the only ‘pancakes’ I knew as a child…. Now that I try to avoid gluten I started making them with oat flour and they are just a good… but as others have said, definitely let the batter sit for a while before cooking.
I’m not much of a cook, but, surprise, these crepes were super simple. I got 12 out of this recipe. Used a non-stick pan, cooked on gas range at medium. I did not change the recipe, except I followed reviewer advise to let the batter sit for 30 minutes. This recipe is added to my favorites.
Very fast and easy. I added a 1/4 top of vanilla, filled them with chopped fruit and served with syrup.
Made these for my French-Canadian boyfriend, and he said they were just like how his grandma used to make them. The recipe was super simple, and took maybe 3 or 5 minutes for me to whip together before they we’re on the pan. I never made crêpes before, and they turned out great! We added real maple syrup afterwards (the stuff from the cans) and it was delicious. Would make again!
I did not get the batter to bubble but G’Kids thought it was great with Nutella.
I’m giving this a 5. Its really good as a simple french crepes recipe. I later added a bit of vanilla and tsp sugar to sweeten for a dessert version, but it doesnt necessarly needed it. I also cook mine in butter, which really gives it some delicouse flavor. Can’t go wrong with butter.
i made the crepes and they didn’t have much flavor but when i added toppings it tasted good the image on the right is what the crepes looked like without topping, so over all not that bad just not much flavor
I followed the instructions to A T These were easier than expected I Add some Whipped strawberry cream cheese delish.
I read the ratings of this recipe and I didn’t really like what I saw so I changed it up a little bit! I took out 1/3 cup of milk and exchanged it for buttermilk! I also added a teaspoon of vanilla, a pinch of salt, and a 3/4 tablespoon of sugar. Bow were they delisious! I suggest using this.
This is a wonderful recipe. I have made it over and over and never had a problem. This was the first crepe recipe I ever tried, and it was so easy the first time. If you can’t make this recipe work, you need to learn how to make crepes. I wouldn’t change a single thing about this recipe. My family devours these crepes. We LOVE, LOVE, LOVE this recipe.
I know the intention was good with sharing this recipe, however, I just tried it for the 1st time, due to the simple and few ingredients required, but it’s worth noting that adding a few essential but vital ingredients would have given this recipe a 5 star. This was the worst batch I ever made and I only tried it during this pandemic to use fewer ingredients and it failed miserably.
I used this recipe to make my first crepes. I think it worked out perfectly, although I made a few of mine too thick. It helps to have a wider skillet with lower sides if possible.
Perfect crepe recipe. Ignore the negative reviews – it’s obvious they weren’t letting the batter rest. You have to let the batter rest for at least 30 minutes before cooking. If you are used to “sweet” American crepes, you may want to add a touch of sugar to this recipe. If you are used to traditional French crepes, these are spot-on and simple to make.
Great and simple recipe. I make Crepes all the times!
These turned out great! Made them for brunch the first try. We all loved them.
I will most certainly make it again.. I love crepes
I added vanilla and almond flavors for fun. Easy basic recipe.
Recipe is spot on
This is actually a great recipe! I am surprised it has few reviews. This is the closest I have tasted to the Crepes in Paris. Same texture same taste. Thank you for submitting it. I make it for my family all the time and we love it!
I am not a great cook, I am learning day by day trying new recipes. I love Crepes but never got an easy recipe. This one is simple, delicious and right on the nutritional facts. A total keep.