A Thin, Light, and Delicious Perfect Crepes Recipe

Instructions

1. Prepare the battery: Whisk flour and salt in a large bowl. In another bowl, beat the eggs and slowly whisk in milk, melted butter, cinnamon sugar, and vanilla extract.
2. Add the wet ingredients to the flour mixture while whisking constantly to prevent lumps from forming. The batter should be smooth, slightly runny like heavy cream, so you can pour it easily. Allow the batter to rest for at least 30 minutes. This will give the gluten time to relax, resulting in more tender crepes.
3. Heat the Pan: Warm a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil, then use a paper towel to wipe off most of it again.
4. Cook the crepes: Pour ¼ cup of the batter directly in the center of the pan, quickly tilting and turning the pan to distribute, and thinly coat with a thin layer. Cook for 1-2 minutes until edges start to lift and the bottom is lightly golden. Using a spatula, gently turn the crepe and cook for another 30 seconds to 1 minute.
5. Repeat the Process: Once the crepe is cooked, remove from skillet and place on a plate. Repeat with the rest of the batter, layering crepes with a sheet of parchment in between to avoid sticking.
6. Serve: Place your fillings onto the crepes and fold into quarters or rolls. Serve warm and enjoy.

Tips and Variations:

1. Fructose is the sugar found in all fruit, so use it to sweeten up your Sweet Crepe collection and fulfill that sweet tooth craving of yours. You can fill with Nutella too; however, shoves of hazelnut chocolate spread are everyone’s choice.
2. Savory Crepes: Ham and cheese, sautéed spinach with ricotta, scrambled eggs, smoked salmon.
3. Let the Batter Rest: The most important step is letting the batter rest for at least 30 minutes to relax and further tenderize. You can prepare the batter a day ahead and store it in the fridge overnight for easy breakfast crepes.
4. To Make It Gluten-Free: Replace the all-purpose flour with a gluten-free 1 to 1 ratio flour blend.
5. For dairy-free: Use almond or oat milk and swap butter for coconut oil.
6. Storing the Crepes: Place leftover crepes in the refrigerator for up to 2 days. Defrost and reheat on a pan or microwave to serve.

Nutrition Information:

• Calories: You will get 420 calories with this meal.
• Protein: An amount of 65 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
• Fat: An amount of 9 g is served, which helps you to keep on the diet track.
• Carbohydrates: Carbohydrates are the fuel source of the brain; here, 16 g of carbohydrates is obtained.
• Sugars: A 13g of sugar is contained here depending on the fruits and honey used.
• Fiber: 2 g of fiber is obtained here.
• Cholesterol: 170 mg of cholesterol is obtained here.
• Sodium: 500 mg of sodium is used.