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Crepes

Betty Crocker Kitchens
Updated Dec 11, 2013
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Crepe is French for “pancake”. But crepes are much thinner than pancakes and cook very quickly.

Crepes

  • Prep Time 10 min
  • Total 35 min
  • Servings 12
  • Ingredients 11
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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 2 eggs
  • Butter, margarine or shortening
  • Applesauce, sweetened berries, jelly or jam, if desired
  • Powdered sugar, if desired

Instructions

  • Step 
    1
    In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
  • Step 
    2
    Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
  • Step 
    3
    Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.

Nutrition

140 Calories
8g Total Fat
4g Protein
15g Total Carbohydrate
3g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Make crepes as directed and cool completely; do not fill. Stack crepes with plastic wrap between each; wrap tightly and freeze up to 2 months.
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