Best 4 Healthier Basic Crepes Recipes
Crepes, a versatile French delicacy, are thin pancakes traditionally made from wheat flour, eggs, milk, and butter. Their simplicity allows for endless variations, making them a beloved dish worldwide. From classic crepes filled with sweet or savory ingredients to modern takes infused with unique flavors, there's a crepe for every palate.
This comprehensive guide presents a collection of crepe recipes that cater to various dietary preferences and tastes. Whether you're a traditionalist seeking the perfect basic crepe recipe or a health-conscious individual looking for a lighter option, we've got you covered. For those with gluten sensitivities, our gluten-free crepe recipe offers a delicious alternative without compromising taste. And for those who love experimenting with flavors, our selection of savory and sweet crepe fillings provides endless possibilities.
Indulge in the classic combination of ham, cheese, and béchamel sauce in our savory crepe recipe. Craving something sweet? Try our delightful Nutella and banana crepe or our refreshing lemon and sugar crepe. For a unique twist, explore our crepe recipes featuring exotic fillings like smoked salmon and cream cheese or spinach and feta.
With detailed instructions and helpful tips, our crepe recipes are accessible to home cooks of all skill levels. Whether you're preparing a special brunch, a quick lunch, or a decadent dessert, these crepes are sure to impress. So gather your ingredients, heat your pan, and embark on a culinary journey that will leave you craving more.
EASY HEALTHY CREPE RECIPE
This easy crepe recipe is the perfect weekend breakfast recipe. These healthy crepes are made with oatmeal and egg whites for a heart healthy breakfast. This fool proof recipe makes the best savory or sweet crepes.
Provided by Becca Ludlum
Categories Breakfast
Time 20m
Number Of Ingredients 4
Steps:
- Coat a nonstick skillet or griddle with cooking spray; place over medium heat.
- In a blender, combine oats, eggs, vanilla, and cinnamon. Blend until smooth.
- Pour batter, about ¼ cup at a time, onto hot skillet.
- Cook crepes until bubbly on top and dry around edges, about 3 minutes.
- Turn and cook on other side approx. 2 minutes.
- Place on plate, top with yogurt, or fresh fruit, and roll.
Nutrition Facts : Calories 203 kcal, Carbohydrate 8 g, Protein 15 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 409 mg, Sodium 158 mg, Fiber 1 g, ServingSize 1 serving
THE BEST CREPES
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
Provided by Food Network Kitchen
Time 8h30m
Yield 15 crepes
Number Of Ingredients 8
Steps:
- Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
- Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
- Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
- For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.
CLASSIC CREPES
This basic crepe recipe produces tender, thin, delicate, buttery crepes that are wonderful with most any kind of filling from sweet to savory! FAST, EASY, and NO special pans required!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 38m
Number Of Ingredients 8
Steps:
- Add the flour, sugar, salt, milk, eggs, and cooled melted butter into the canister of a high-speed blender.
- Blend on high for 30 seconds, or until there are no lumps. I like to scrape down the sides and the bottom to make sure there are no flour lumps. The flour can sometimes stick to the bottom of the blender, so I scrape it down the blend again for a few more seconds.
- Place the blender with the top on directly into the fridge to rest for at least 30 minutes, or up to 36 hours, before you actually make the crepes. Do not skip this step, the batter needs to rest in order for your crepes to properly turn out.
- Place a paper towel on a plate; set aside.
- Grease an8-inch nonstick skillet with butter and using a 1/4-cup measure, fill it about three-quarters full which is 3 tablespoons with batter. For slightly bigger crepes, you can fill it full which is 4 tablespoons. Tip - I don't recommend making them larger than 4 tablespoons because they just simply get too thick, which isn't at all how you want your crepes.
- After adding the batter to the skillet, you need to work very quickly! Swirl the batter along the bottom of the pan evenly. Let it cook for 90 seconds, or just until the crepe will start to lift slightly along the edge.
- Take an offset spatula and lift up the side of the crepe. Use your fingers carefully and flip the crepe over. Allow it to cook for an additional 45 to 60 seconds on the second side. The crepe should be lightly golden brown on all sides when done.
- Place the crepe on top of the paper-towel-lined plate; set aside. Continue with the rest of the batter in the same process and form, and place the finished crepes on top of each other in a stack on the plate.
- Serve simply and classically with a dusting of confectioners' sugar, or go all out and fill or top them with all your favorite things. See topping/filling ideas below*.
- There is nothing better than fresh crepes, but since this may not always be possible, you can make them up to 48 hours in advance. Store them airtight in the fridge and then serve them when you're ready.
- Additionally, as noted, the crepe batter can be made up to 36 hours in advance and stored in the fridge until you're ready to make them.
Nutrition Facts : Calories 136 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 76 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
HEALTHIER BASIC CREPES
This is my adaptation of Recipe # 55172. Unsweetened soy milk is best. (I'm lactose intolerant.) Reduce the sugar if you use sweetened soy milk. For vegetable crepes, omit vanilla and reduce or omit sugar. (It does not need salt, but if you must, you can add a pinch of salt.) For what it's worth, I am using an old Wagner cast iron frying pan, that's so worn I can't read the markings, but it measures 8 3/4" wide at the top (inside dimension), and cooking on a Frigidaire glass/ceramic cooktop. I started with the element set at 4 and then reduced it to 3.5 after the first 2 or 3 crepes.
Provided by Lianna Banana
Categories Breakfast
Time 35m
Yield 8 crepes, 8 serving(s)
Number Of Ingredients 7
Steps:
- Add the first five (5) ingredients to the blender, and blend.
- Add the flour, half at a time, while blending.
- If the batter is too thick, add the water, 1 tablespoonful at a time, re-blending after adding.
- Heat an 8 or 9 inch frying pan over medium heat. (Careful to not get it too hot!).
- Spray with pan spray or very lightly coat inside of pan with olive oil. (If it smokes, the pan is too hot.).
- Pour 1/4 to 1/3 cup of batter into pan and quickly tilt pan all around to cover all of bottom of the pan.
- Batter should be a thin layer on the bottom of the pan.
- Cook until top is no longer wet, and underside is golden brown.
- No need to turn the crepe over. (But if crepe should begin to get too dark on the bottom, quickly turn it and smooth it with the spatula and cook for just a few more seconds, then remove. Be sure to lower the heat if this happens.).
- Serve filled with fresh berries, mashed and lightly sugared -- or your favorite dessert crepe filling.
- Top with your choice of whipped toppings.
Nutrition Facts : Calories 112.6, Fat 5, SaturatedFat 1, Cholesterol 79.3, Sodium 39.5, Carbohydrate 12.6, Fiber 1.7, Sugar 3.5, Protein 4.9
Tips:
- Use a good non-stick pan. This will prevent the crepes from sticking and will make them easier to flip.
- Make sure the pan is hot enough before adding the batter. If the pan is not hot enough, the crepes will not cook evenly.
- Pour the batter into the pan in a thin, even layer. This will help the crepes to cook evenly.
- Flip the crepes when the edges start to brown. This will prevent them from overcooking.
- Serve the crepes immediately with your favorite toppings. Crepes can be filled with a variety of sweet or savory fillings, such as fruit, cheese, or ham.
Conclusion:
These healthier basic crepes are a delicious and versatile breakfast, lunch, or dinner option. They are easy to make and can be customized to your liking. With a little practice, you'll be able to make perfect crepes every time.Here are some additional tips for making healthier basic crepes:
- Use whole wheat flour instead of all-purpose flour.
- Add some protein powder to the batter.
- Use unsweetened almond milk or soy milk instead of regular milk.
- Add some chopped fruit or vegetables to the batter.
- Serve the crepes with healthy toppings, such as fruit, yogurt, or nuts.
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