Easy Crepe Recipe

• portionen: 12 servings
• aktive zeit: 10 minutes
• gesamtzeit: 25 minutes

Zutaten

½ cup lukewarm water

1 cup milk (warm)

4 large eggs

4 Tbsp unsalted butter (melted, plus more to sauté)

1 cup all-purpose flour

2 Tbsp granulated sugar

Pinch sea salt

Anweisungen

Add the ingredients into a blender in the order they are listed, starting with the wet ingredients. Blend on low speed until combined then set aside for a few minutes for the bubbles to go down.

Melt a dot of butter in a crepe pan or 10-inch non-stick skillet over medium heat (2 skillets make the process go faster). Pour about 1/4 cup batter into the skillet, or enough to coat the bottom of the pan. As you are pouring the batter into the skillet, swirl the batter to evenly coat the bottom. Fill any gaps with a little more batter.

Once the edges are golden, flip the crepe using a thin-edged spatula to easily get under the crepe. Sautee another 30 seconds or until the second side turns golden then turn the crepe out onto a clean cutting board.

Repeat with the remaining batter, adding butter as needed. Once crepes are at room temp, they can be stacked.

Notizen

Strawberry sauce:

1 lb Strawberries (rinsed, hulled and thickly sliced)

1/3 cup granulated sugar

1 Tbsp lemon juice (from 1/2 Lemon)

In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.

Reduce heat and simmer 20-23 min or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more with refrigeration.

Nährwertangaben

• Kalorien: 110 kcal
• Gesamtfett: 6 g
• Gesättigtes Fett: 3 g
• Cholesterin: 66 mg
• Natrium: 31 mg
• Gesamtkohlenhydrate: 11 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 3 g
• Eiweiß: 4 g