These crepes are simply amazing! They can be served either savory or sweet and are made with 3 simple ingredients that you most likely have on hand.
- 2 cups All Purpose Flour
- 2 cups Milk
- 2 Large Eggs
- Oil or Butter For Frying
Add the all purpose flour, milk and eggs to a mixing bowl and whisk into a batter.
Heat a frying pan with a little oil and when hot, add 1/3 to 1/2 cup of batter (depending on the size of your pan) and swirl it around your pan so that it's thinly spread over the bottom of your pan.
When your crepe is dry on the sides and there is no wet batter facing up, then flip it over and cook on the other side. Let your crepe cook until it's lightly browned on both sides. Repeat with the rest of your batter.
If you want to serve your crepes with a cinnamon sugar topping then add sugar and cinnamon to a bowl and mix them up together well. Sprinkle cinnamon sugar over the crepe and squeeze over some lemon juice. Roll up the crepe and then drizzle with syrup and serve. Alternatively top your crepes with any toppings of your choice, savory or sweet.
- Make sure to properly measure the flour. The correct way to measure flour using cups is to spoon the flour into your cup measure and then level off the top with a knife. See this article from The Spruce Eats for how to measure flour. Alternatively weigh your flour on a food scale.
- If your batter is too thick to easily swirl around the pan then it's likely you have used a little too much flour. Just add in a little extra milk to thin out your batter.
- Make It Dairy-Free: You can easily make these crepes dairy free by using any non-dairy milk such as soy milk or almond milk.
- These crepes can be served with any toppings, either savory or sweet.
- Nutritional information is for crepes only and does not include any toppings.
Serving: 1Crepe | Calories: 135kcal | Carbohydrates: 21g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 36mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 133IU | Calcium: 64mg | Iron: 1mg