Basic homemade crepes (recipe)
| Basic homemade crepes (recipe) | |
|---|---|
| Name | Basic homemade crepes |
| Ingredients | All-purpose flour • Salt • Eggs • Milk • Butter • Brandy |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 1.5 |
| Totaltime (in hours) | 2 |
| Keto friendliness | Keto friendly |
| Calories | 50.1 |
| Fat | 2.9 |
| Protein | 2.1 |
| Carbohydrate | 3.8 |
| Fiber | 0.1 |
| Net carbohydrates | 3.7 |
| Sugar | 0.1 |
| Saturated fat | 1.6 |
| Cholesterol (mg) | 40.8 |
| Sodium | 106.2 |
| Yield | 16 6 inch crepes |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Basic homemade crepes (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- In a medium bowl, combine flour and salt.
- In another bowl, whisk together the eggs, milk, butter and brandy (vanilla or almond extract) and then add to the flour mixture.
- Gently combine with the whisk.
- Let the batter stand for at least one hour at room temperature OR cover and refrigerate it overnight, stirring again before using.
- Heat a crepe pan or a small (6-7 inch), non-stick skillet over medium heat.
- Brush pan with canola oil (my favorite) or spray with a non-stick cooking spray.
- Pour about 3 Tablespoons of batter (scant 1/4 cup) into the pan and quickly tilt the pan to coat the bottom.
- Cook the crepe until the edges start to curl up and the bottom begins to brown (about 1-1/2 minutes).
- Loosen edges of the crepe with a spatula and gently flip it over. Cook the top about half a minute.
- Slide the crepe onto a wire rack to cool.
- Repeat with remaining batter, stirring occasionally.
- Keep the cooked crepes warm by removing them from the rack and into a pie plate. Cover lightly with foil and put in your oven, set at the lowest temperature.
- For storage: Cool crepes, wrap in foil and refrigerate for several days before reheating in a warm oven, or wrap tightly in foil and then put in a Ziplock bag and freeze for up to one month. You do not need to put wax paper between the crepes before freezing.
- To reheat from frozen, allow the wrapped crepes to thaw at room temperature for an hour, and then reheat (in the foil) at 350 8 for 15 minutes.
Food tags
European,
Basic homemade crepes (recipe) details
Time:
Prep Time in Hours and Mins:2H
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Contributors: Prab R. Tumpati, MD
