Thin Breakfast Crepes
Delicate, paper-thin crepes with a neutral flavor that works with either sweet or savory fillings.
By Moow Editorial ·
- Keep the batter fluid and spread it thinly; a thick layer will not have the intended delicate texture.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 3 servings
- Prep time: 5 minutes
- Cook time: 10 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 3 servings.
- Calories: 360 kcal
- Protein: 13 g
- Carbohydrates: 45 g
- Fat: 18 g
- Sodium: 912 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 3/4 cup plus 1 tablespoon (200 ml) milk
- scant 1/2 cup (100 ml) water
- 2 tablespoons neutral oil for the batter, plus 1 teaspoon for the pan
- 2 1/2 level teaspoons baking powder
- 1 level tsp fine salt
- 3/4 cup (90 g) all-purpose flour
- 3 eggs
Directions
1. Whisk the eggs, milk, water, and 2 tablespoons oil until combined.
2. Add the salt, flour, and baking powder and whisk until smooth and very fluid.
3. Heat a 9- or 10-inch nonstick skillet over medium heat and wipe it with a very thin film of the remaining oil.
4. Pour in just enough batter to make a paper-thin layer. Cook until the underside is set and lightly colored, then flip and cook the second side.
5. Transfer to a plate and repeat, lightly brushing the pan before each crepe. Serve warm or at room temperature.
Sources
Contains milk, eggs, and wheat. Cook each crepe until no wet batter remains, and refrigerate leftovers within 2 hours.