Easy crepe recipe
This easy crepe recipe delivers crepes that are paper-thin and perfectly lacy. Add any sweet or savory filling of your choice for the ultimate treat.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 40 crepes
- 4 cups water room temperature
- 1 teaspoons salt
- 2 teaspoons caster sugar
- 1 cup oil
- 4 teaspoons white vinegar
- 8 eggs
- 4 cups flour
- 1 teaspoon baking powder
Mix all the ingredients together in a large bowl, whisking well to ensure there are no lumps. Allow to stand for 15 minutes covered.
When you are ready to make the crepes, mix the batter again and if it’s too thick, add a bit more water. It needs to be quite thin, only a little thicker than pouring/heavy cream. You’ll see if you make the first few if the batter is too thick, the crepes need to be very thin and almost lace-like.
Heat the pan over medium heat. Brush with oil or melted butter and wipe out with a paper towel. You don't want the crepes to fry, the oil just acts as non-stick.
Add ladle-fulls of the batter to the pan and allow to cook before flipping. Keep the crepes warm on a plate set over a pot of simmering water.
When you're ready to serve, fill with your choice of filling.
Calories: 66kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 72mg | Potassium: 22mg | Fiber: 2g | Sugar: 1g | Vitamin A: 48IU | Calcium: 10mg | Iron: 1mg