Best Fluffy Crepes Recipes

FLUFFY CREPES

Fluffy Crepes image

I've been looking for a good crepe recipe, and thought this one was good after I made a few changes. Hopefully you all like it!

Provided by HAHjejww

Categories Dessert

Time 20m

Yield 8 crepes, 8 serving(s)

Number Of Ingredients 6

Ingredients

4 eggs, separated
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt

Steps:

Whip egg whites until stiff peaks are formed.
In a serperate bowl, whisk together all other ingredients until smooth.
Fold in egg whites into mixture.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Nutrition Facts : Calories 157.3, Fat 7, SaturatedFat 3.5, Cholesterol 119.1, Sodium 221, Carbohydrate 17.2, Fiber 0.4, Sugar 3.4, Protein 6.1

FLUFFY SWEDISH PANCAKES

Fluffy Swedish Pancakes image

Sweet and fluffy crepes are a big hit in my home. These crepes have 4 eggs; I love to sneak in a little extra protein in my kids first thing in the morning!

Provided by StanleysRock

Categories 100+ Breakfast and Brunch Recipes Crepes Sweet

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

4 eggs
1 cup milk
½ cup warm water
3 tablespoons white sugar
1 cup all-purpose flour
½ teaspoon salt
½ cup butter, melted
1 tablespoon butter, melted, or as needed

Steps:

Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
Stream the melted butter into the batter while continuing to beat.
Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.
Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.
Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 36.5 g, Cholesterol 259.5 mg, Fat 32.4 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 18.8 g, Sodium 571.1 mg, Sugar 12.7 g

SIMPLE CREPES

Simple Crepes image

Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.

Provided by Martha Stewart

Categories Food & Cooking Crepe Recipes

Time 1h15m

Yield Makes 12 (8-inch) crepes

Number Of Ingredients 6

Ingredients

1 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 1/2 cups whole milk, room temperature
4 large eggs, room temperature
3 tablespoons unsalted butter, melted, plus more for brushing

Steps:

In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.

Nutrition Facts : Calories 147 g, Fat 8 g, Protein 6 g