If you are an appliance fan, there are a couple of different types of crepe makers on the market. One is a round pan that is coated with a non-stick coating; you heat it up and dip it into a shallow dish of batter. The other version is one similar to those found in the crepe stands in Paris where you have a large round griddle which you pour batter on and smooth it out with a gadget that looks similar to a stick. Both of these appliances produce crepes that taste the same as those made by hand, but they have a smoother surface.
Here’s my favorite crepe recipe and step-by-step instructions.
1/2 teaspoon salt
2 tablespoons melted butter
1 1/4 cups flour
2 cups milk
2 tablespoons butter, about, for brushing on the pan
- Batter: Place the eggs, salt, melted butter, flour, and milk in blender or food processor.
- Process until thoroughly mixed, scraping the sides once or twice.
- If you have time, let the batter sit, refrigerated, for an hour or two to let the foam subside; otherwise, scoop it off and discard.
- Heat a crepe pan to high heat; brush with a little butter, then pour in 2 tablespoons batter.
- Remove the pan from the heat, immediately swirl the pan to spread the batter out.
- Place the pan back on the heat and cook until the top of the crepe looks dry. If it is cooking too fast, turn the heat down.
- Turn over and cook a second or two, then remove to a plate.
- Repeat with the remaining crepes.
Amount Per Crepe
Calories 62 Calories from Fat 30
Percent Total Calories From: Fat 48% Protein 14% Carb. 39%
Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 35 mg
Sodium 86 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g
Vitamin A 3% Vitamin C 0% Calcium 0% Iron 1%
Purchase a Pinnacle Crepes Pan from Amazon
Purchase a Villaware Crepe Maker from Amazon