Ingredients
- 500 ml milk
- 160 g wheat flour
- 2 eggs
- A pinch of salt
- 1 teaspoon oil
- A little butter for cooking
Instructions
- In a large bowl, add flour and gradually whisk in milk to avoid lumps.
- Add eggs, salt, and oil, then whisk until smooth and lump-free.
- Cover and let the batter rest for 30 minutes.
- Heat a non-stick pan over medium-high heat and lightly grease with butter.
- Pour a ladle of batter into the pan and swirl to spread thinly.
- Cook for 1–2 minutes until edges lift and bottom is lightly golden.
- Flip and cook the other side for about 1 minute.
- Transfer to a plate and repeat with remaining batter.
- Serve with desired sweet or savory fillings.
Notes
- Resting the batter improves texture and flexibility.
- Use a non-stick pan for best results.
- Adjust batter consistency with a little milk if too thick.
- Stack crepes with parchment paper to prevent sticking.
- Reheat in a pan for better texture.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 90 mg
