This is an all-purpose basic crepes recipe.
Crepes are so versatile and will work for both savory and sweet fillings.
Light and lovely crepes, filled with a savory meat, seafood or vegetarian filling makes a delicious light lunch, brunch or dinner entree.
Use the same crepe batter recipe, fill it or top it with sweet fruits and sauces and you have turned the same recipe into dessert!
Just add a salad or side vegetables and you have a wonderful meal ready to serve guests.
You can mix the crepe batter by hand or use a blender. Directions have been given for both.
This recipe can be made healthy or not so much. It really depends on how you fill it. Fill it with slightly sweetened fresh fruit and it’s a very healthy dessert.
Basic Crepes Recipe
- 3 eggs
- 1/4 teaspoon salt
- 2 cups flour
- 2 cups milk
- 1/4 cup butter, melted, or cooking oil
Mixer or whisk method:
- In a medium mixing bowl, combine the eggs and salt. Gradually add the flour alternatively with the milk, beating with an electric mixer or whisk until the mixture is smooth. Beat in the melted butter or oil.
- Combine the ingredients in the blender jar. Blend for about 1 minute. Scrape down the sides with a rubber spatula and blend for another 15 seconds or until smooth.
Cooking The Crepes:
- Refrigerate the batter for at least 1 hour. Cook on an upside-down crepe griddle or in a traditional pan.
- This is a thicker batter that works for an upside down crepe maker. You may need to add 1-2 tablespoons of milk or water for thinner crepes cooked in a traditional pan.
- Makes 30-35 crepes.
- If the batter does not swirl in the pan it is too thick. Thin the batter a bit with a few tablespoons of milk or water.
With just 7 grams of carbs, these crepes are a fairly good diabetic recipe. Fill them with plain fruit or a savory filling and they are perfect.