Cooking Lucid
Crêpes
Paper-thin French pancakes — delicate, versatile, and ready in minutes. Fill with Nutella and banana for dessert or ham and Gruyère for a savory lunch.
Prep 10 min
Cook 20 min
Total 30 min
Serves 6
Ingredients
Step 1 — Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1½ cups whole milk
- 2 tbsp melted butter
- 1 tbsp sugar
- Pinch of salt
- Butter for the pan
Step 2 — Fillings (choose your own)
- Nutella and sliced banana
- Ham and Gruyère
- Lemon juice and sugar
- Strawberry jam
Instructions
- 1
Make the batter
Whisk flour, eggs, milk, melted butter, sugar, and salt until smooth. Rest batter 30 minutes (or use immediately). The batter should be thin enough to coat the back of a spoon.
- 2
Cook the crêpes
Heat a nonstick skillet or crêpe pan over medium heat. Brush with butter. Pour ¼ cup batter, swirl to coat the pan thinly. Cook 1–2 minutes until edges lift; flip and cook 30 seconds more.
- 3
Fill and serve
Stack cooked crêpes on a plate. Fill or top as desired and serve immediately. Crêpes can be made ahead and reheated in a warm pan.
Nutrition per serving: 180 cal · 6g protein · 22g carbs · 8g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
