nutritional information

Per Crêpe:

  • Calories: 132
  • Protein: 4 g
  • Total Fat: 2 g
  • Saturated Fat: <1 g
  • Carbohydrates: 25 g
  • Cholesterol: 28 mg
  • Sodium: 168 mg
  • Fiber: <1 g
  • Sugar: 10 g

Parisian-style Sweet Crêpes

Makes 8 crêpes

Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack.
Crêpes
  • 1 ¼ cups all-purpose flour
  • ⅓ cup sugar
  • ½ tsp. salt
  • 1 large egg, lightly beaten
  • 1 cup low-fat milk
  • 1 tsp. vanilla extract
Fillings (optional)
  • Butter
  • Sugar
  • Nutella
  • Jam
  • Apple butter
  • Crème de marrons (chestnut purée)

1. Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

2. Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

3. Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

4. Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.

September 2009

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comments

I tried these when I saw them in VT in 2009 and became instantly hooked on them. They are so incredibly easy to make and incredibly yummy! Getting ready to make a batch of them now.

Robin Shwedo - 2012-10-12 14:19:37