Servings: 4 people
Calories: 200kcal
Cost: $8
Equipment
- Non-stick skillet or crepe pan
- Spatula
- Whisk or electric mixer
- Ladle
Ingredients
- 3 eggs
- 30 g sugar
- 500 ml milk
- 50 g melted butter
- 1 pinch salt
- 250 g flour
- 1 packet vanilla sugar
Instructions
- Crack the eggs into a mixing bowl and whisk them with the sugar until pale and frothy.
- Pour in the milk, melted butter, and a pinch of salt, stirring gently to combine.
- Sift the flour and vanilla sugar into the wet mixture and stir until you have a silky, lump-free batter.
- Let the batter rest for 30-60 minutes.
- Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
- Pour a small ladleful of batter onto the pan, swirling it quickly to spread evenly.
- Cook for about 1 minute per side, or until golden spots appear and the crepes lift easily from the pan.
- Stack the crepes on a plate and cover with a clean towel to keep warm.
- Spread your desired filling across each crepe, roll them tightly or fold into quarters, and decorate as desired.
Notes
Use room-temperature eggs and milk for a smoother batter. Don't overcrowd the pan; give each crepe space to cook evenly. Experiment with different fillings based on seasonal fruits. Store unfilled crepes in the fridge for up to 3 days. Uncooked crepes can be frozen for up to 2 months, separated by parchment paper. Avoid skipping the resting time for best results; it helps achieve softer crepes.
Nutrition
Calories: 200kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 75mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 5g | Vitamin A: 250IU | Calcium: 100mg | Iron: 1mg
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