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“I make these crepes almost every Saturday morning and my family loves them. I am posting the recipe to find out the nutritional information. Hope you like them as much as we do.”
READY IN:
25mins
SERVES:
4
YIELD:
20 crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. In blender, briefly mix together the eggs, milk and salt.
  2. Add flour and butter or oil. Blend for one minute. Let rest covered in refrigerator for 2 hours (This improves the texture but I usually skip this step.)
  3. Heat a 10 inch, non-stick skillet on med-high heat. Pour 1/4 cup of batter into tilted pan; swirl around until bottom of pan is covered with a thin layer of batter. Cook until edges start to curl away from sides of pan, (you may have to adjust heat if it's too hot) then using your fingers and a spatula peel and flip the crepe over. Let cook for few seconds or until you can shake it loose and slide it onto a plate.
  4. We like to spread one TBS of lemon curd down the middle of one crepe then roll it up like a cigar. This is also very good with a little bit of cottage cheese and lemon curd. Sometimes we use jam or even a little brown sugar. It's all good!

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