Magic Pan Sweet Crepe Batter
Say bonjour to the ultimate crepe recipe with this Magic Pan Sweet Crepe Batter! Perfectly balanced with just the right touch of sweetness, this versatile batter yields delicate, lacy crepes that melt in your mouth. Made with pantry staples like flour, sugar, milk, eggs, and a hint of vanilla, this recipe is quick to prepare and ideal for both beginners and seasoned cooks. The secret lies in resting the batter, ensuring effortlessly tender and pliable crepes every time. Whether layered with fresh fruit, drizzled with chocolate, or dusted with powdered sugar, these crepes are perfect for breakfast, brunch, or dessert. Start your crepe-making adventure with this foolproof recipe and bring a taste of Paris to your table!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 pinch Salt
- 1.5 cups Whole milk
- 2 Large eggs
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, and a pinch of salt until evenly combined.
In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, whisking constantly to ensure a smooth, lump-free batter.
Once combined, strain the batter through a fine-mesh sieve into another bowl or pitcher to remove any remaining lumps.
Cover the bowl or pitcher with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes to allow the gluten to relax and ensure tender crepes.
Heat a non-stick skillet or crepe pan over medium heat and lightly coat the surface with butter or non-stick cooking spray.
Once the pan is hot, pour about 1/4 cup of batter into the center of the pan. Quickly swirl the pan to evenly coat the bottom with a thin layer of batter.
Cook the crepe for 1-2 minutes, or until the edges turn golden brown and start to lift from the pan. Flip the crepe using a spatula and cook for another 30 seconds to 1 minute on the other side.
Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, re-greasing the pan as needed.
Serve the crepes warm with your favorite fillings and toppings, such as fresh fruit, whipped cream, Nutella, powdered sugar, or maple syrup.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 43.4 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 529 mg | 41% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
