Ingredients for Basic Sweet Crepes
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How to Make Basic Sweet Crepes
- In a blender, combine all ingredients and blend until completely smooth.
- Pour the batter into a pitcher or container with a pouring lip. Cover with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight (up to 2 days).
- Heat a lightly oiled 8-inch nonstick skillet or crepe pan over medium heat. (Test the heat by sprinkling a few drops of batter; it should sizzle gently.)
- Pour 1/4 cup (approximately 2 tablespoons) of batter into the hot pan. Immediately tilt and rotate the pan to spread the batter evenly into a thin circle.
- Cook for 1-2 minutes, or until the edges begin to lift and the top appears mostly set.
- Using a thin spatula, gently flip the crepe and cook for another 30-60 seconds, or until lightly browned on the other side.
- Transfer the cooked crepe to a plate or baking sheet lined with wax paper or parchment paper.
- Repeat steps 4-7 with the remaining batter, lightly oiling the pan before each crepe.
- Stack the finished crepes between sheets of wax paper to prevent sticking.
- Serve immediately with your favorite sweet fillings or let cool, wrap airtight, and freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
8g
Carbs
2g
