3-Ingredient Crepes
This simple crepe base lets you go sweet or savory, making it the perfect addition to any brunch table. Just make it your own with your favorite toppings!
Servings: 6
Calories: 191kcal
Equipment
- blender
- nonstick frying pan
Ingredients
- 2 cups milk of choice - I used 2%
- 4 large eggs
- 1½ cups all-purpose flour
Instructions
- Add all ingredients to a blender and blend until smooth. You may need to scrape down the sides of the blender and blend again if any clumps of flour remain.
- Heat a medium frying pan over medium heat and add a spray of neutral-flavored oil.
- Ladle ¼ cup of batter into the center of the pan, then tilt the pan in a circle so that the batter spreads in a thin, even layer. Cook until set and lightly golden-colored on the bottom (about 1 minute) then flip and cook the other side for about 1 minute. Remove and stack on a plate. Repeat this step until you've used up all of the batter.
- Serve warm with your favorite toppings and/or fillings! A squeeze of lemon juice and powdered sugar is a classic, but so are berries and whipped cream...
Notes
- 1 serving = approximately 3 crepes
- Leftover crepes can be refrigerated for up to 4 days and reheated as needed.
- Nutrition facts are calculated for the crepes alone, without toppings/fillings.
- Because I used a non-stick pan, the amount of spray oil needed for cooking was very small and not factored into the ingredient list or nutrition facts. If you'd like to add additional oil or butter, just know that the calorie and fat amount will increase slightly.
- Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
Nutrition
Calories: 191kcal | Carbohydrates: 27g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 120mg | Sodium: 82mg | Potassium: 161mg | Fiber: 1g | Sugar: 4g