Sweet Crepes
Thin, tender crepes made from eggs, flour, milk, a little sugar and salt, and avocado oil; cooked in a butter-greased pan and served warm.
Servings: 12 servings
Ingredients
Ingredients
- 2 cupsmilk divided (non-fat, reduced fat or whole milk)480 ml
- 1 1/3 cupsall purpose flour160 g
- 4 mediumeggs
- 1/4 cupavocado oil60 ml
- 1 tbspsugar15 g
- 1/3 tspsalt2.5 g
- butter for greasing the pan
Instructions
Instructions
- In a large bowl combine 4 medium eggs, 1 tbsp (15 g) sugar, 1/3 tsp (2.5 g) salt, 1/4 cup (60 ml) avocado oil, 1 1/3 cups (160 g) all-purpose flour, and 1 cup (240 ml) of the milk. Whisk until the mixture is mostly smooth and combined.
- Add the remaining 1 cup (240 ml) milk and whisk until the batter is completely smooth and lump-free.
- Heat a nonstick or well-seasoned frying pan over medium heat. Lightly grease the pan with butter before cooking the first crepe.
- Pour about 60 ml (1/4 cup) of batter into the center of the hot pan, immediately tilt and swirl the pan to spread the batter into a thin, even circle.
- Cook until the edges lift and the bottom is lightly golden, about 45–60 seconds. Flip and cook the other side until lightly golden, about 30–45 seconds.
- Transfer the crepe to a plate and repeat with the remaining batter. Grease the pan with more butter only if crepes begin to stick or the pan surface looks dry.
- Stack and keep the finished crepes warm until ready to serve.
Equipment
- nonstick frying pan
- Whisk
Notes
Notes
While cooking crepes, you don't have to grease the pan with butter for every single one. Grease it once just before cooking the first crepe and this should be enough. Use just a little bit of butter to prevent sticking. You may also choose to substitute butter with coconut oil.
While cooking crepes, you don't have to grease the pan with butter for every single one. Grease it once just before cooking the first crepe and this should be enough. Use just a little bit of butter to prevent sticking. You may also choose to substitute butter with coconut oil.