Healthy Crepes
Thin, tender healthy crepes made with four simple ingredients: flour, eggs, milk and butter. Easy to fill with fruit and yogurt or savory ingredients.
Servings 4 (about 8 crepes)
Calories 240kcal
Equipment
- 1 large bowl
- 1 whisk
- 1 thin spatula
- 1 nonstick skillet (8 to 10 inches)
Ingredients
- 1 cup all-purpose flour about 125 g
- 2 large eggs
- 1 cup milk whole, or dairy-free
- 2 tbsp melted butter or neutral oil, plus more for the pan
- 1/4 tsp salt
Instructions
- Whisk the flour, eggs and salt in a bowl until you have a thick paste.
- Slowly whisk in the milk until smooth, then whisk in the melted butter.
- Rest the batter for 20 to 30 minutes.
- Heat a nonstick skillet over medium heat and wipe it with a thin film of butter or oil.
- Pour in about ¼ cup of batter, lift the pan, and tilt it in a circle to coat the bottom.
- Cook for 1 to 1½ minutes until the edges lift and turn light gold, then flip and cook for 20 to 30 seconds.
- Stack the crepes on a plate under a clean towel, and fill them as you like.
Notes
For blueberry filling, warm 1 cup blueberries with 1 teaspoon lemon juice for 3 to 4 minutes. Keeps 3 days in the fridge or 2 months frozen. Test the first crepe and adjust the heat.