Easy Crêpe Recipe

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor with fewer calories.

Combine all ingredients in a large mixing bowl or blender.

Add 3 large eggs (ice cold), 1 cup all-purpose flour, 1/2 cup water, 3/4 cup milk, 1/8 teaspoon salt, 1/2 teaspoon vanilla, and 1 tablespoon melted butter.

Blend the mixture for about 30 seconds until smooth.

Refrigerate the batter for at least 1 hour (up to 4 hours or overnight) to allow the flour to hydrate and relax the gluten.

Heat a crepe pan or regular pan over medium heat until warm.

Brush the pan with melted butter (about 3 tablespoons).

Pour about 3 tablespoons of batter into the pan and use a wooden tool to spread it out thinly.

Cook until the batter dries out on top and is strong enough to flip without tearing, then flip it over.

Cook the other side until slightly browned, then lift it off and place it on a plate.

Repeat the process, adding more butter to the pan for each crepe and adjusting the heat as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens