French Crepes

Crepes are fantastically versatile – serve these up with a host of fillings (sweet or savoury), or try making up a Beurre Suzette sauce for an impressive dessert. For a light lunch, top with ratatouille, mushrooms or eggs.

Cook

mins
Difficulty
Prep

mins
serves

200 ml cold water
200 ml cold milk
4 eggs beaten
240 grams flour
4 teaspoons melted butter

NUTRITIONAL INFORMATION

Amount per serving

Energy (kcal)

366kcal

Energy (kJ)

1529kJ

Protein (g)

15.1g

Carbohydrate incl. fibre (g)

48.6g

Carbohydrate excl. fibre (g)

47.0g

Sugar (g)

2.9g

Fibre (g)

1.6g

Fat (g)

11.5g

Saturated fat (g)

5.2g

Unsaturated fat (g)

5.1g

Monounsaturated fat (g)

3.6g

Polyunsaturated fat (g)

1.6g

Trans fat (g)

0.2g

Cholesterol (mg)

231mg

Sodium (mg)

108mg

Salt (g)

0.27g

Vitamin A (IU)

512IU

Vitamin C (mg)

0.0mg

Calcium (mg)

101mg

Iron (mg)

1.73mg

Potassium (mg)

211mg

Total

1462kcal

6117kJ

60.4g

194.4g

187.9g

11.6g

6.5g

46.2g

21.0g

20.6g

14.2g

6.4g

0.7g

923mg

430mg

1.08g

2047IU

0.0mg

402mg

6.93mg

845mg

1 Mix water and milk, then add beaten eggs and salt. Pour in flour and melted butter. Beat until smooth.
2 Place the batter covered in a refrigerator for about 2 hours.
3 Heat the pan and pour a portion of batter. Tilt the pan in a circular motion so the batter makes a thin and even coating. If you have too much batter in the pan, pour out the extra.