Homemade Crepe Batter

This is the Homemade Crepe Batter recipe.

  • Cooking: 24 min - 30 min
Yields 8 large crepes
DFC

Ingredients

  • 2/3 cup (160 mL) unbleached all-purpose flour
  • 1/3 cup (80 mL) whole wheat flour
  • 1 tbsp (15 mL) sugar
  • 1/2 tsp (2 mL) salt
  • 1 1/4 cups (310 mL) Milk
  • 2 eggs
  • butter

Preparation

In a large bowl, mix flours, sugar and salt. Make a well in the centre.

Using a whisk to stir, add the milk and 2 eggs. In a large skillet, melt a bit of butter over medium heat, add enough batter to cover the bottom of the skillet and cook for 3–4 minutes per side.

Tips

You can make crepe batter 24 hours in advance and keep refrigerated.

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Nutrition

Nutritional Information

per serving
Energy: 99 Calories
Protein: 5 g
Carbohydrate: 15 g
Fat: 2 g
Fibre: 0.8 g
Sodium: 151 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 5 % / 58 mg
Selenium: 23 %
Vitamin B12: 15 %
Vitamin D: 14 %
Folate: 13 %