Sweet Batter Crêpes
Sweet Batter Crêpes

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 8
  • Start to Finish: under 30 minutes
  • Prep: 3 minutes
  • Cook: 8-10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 94kcal (5%)
  • 41mg (2%) Sodium
  • 17g Carbs
  • 0g Fiber
  • 1g (1%) Fat
  • 0g (0%) Saturated Fat
  • 5g Sugars
  • 4g Protein
  • 41mg (4%) Calcium
  • 1mg (4%) Iron
94kcal (5%)41mg (2%)17g0g1g (1%)5g4g0g (0%)
Make your own exquisite crêpes with this . Toss in bananas, berries, vanilla yogurt, or light margarine and cinnamon for added flavor. Plus, Chef Michael Kalajian offers tips.


  • 1 cup nonfat milk
  • 1/3 cup water
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon canola oil



1. In a large bowl, whisk milk, water, egg whites and vanilla together. Whisk in flour and sugar. Pour in to a small pitcher or glass measuring cup. 2. Use a shallow nonstick skillet (or a crêpe pan). Set it over medium-high heat. Once hot, coat with cooking spray. 3. Using 3-4 tablespoons of batter for each crêpe, pour mix onto pan. Tilt pan to coat the bottom evenly. 4. Cook for 1-2 minutes on the first side, until the bottom sets and starts to bubble. Run a thin knife or spatula under the edges, lift crêpe, and flip over. Cook for 30 seconds until the bottom is speckled with golden dots.

Tips from Chef Michael Kalajian:

1. Pan temperature: You need to preheat your pan to medium-high heat, so that a drop of water bounces on the surface. If the pan is too hot, the water will quickly evaporate, and the crepe will burn. If the pan isn't hot enough, the water will lie flat, and the crepe will not cook properly.
2. Batter quantity: Add just enough to coat the surface of the pan so it's almost see-through. Too much just makes a pancake.

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