Rich Crepes

3-6
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"These are very similar to my family's "Swedish Pancakes", but I have to admit I make these more often. Just like I like the maximum amount of eggs in our Swedish Pancakes...the eggs are what make this fabulous. The recipe is from my electric crepe maker's booklet. They are nice and silky smooth rich tasting crepes. I enjoy them with butter and syrup...sometimes I mix maple and boysenberry. If you want to get extra fancy you can add berries and dust with powder sugar. Yummy! The servings really vary on whether you eat 3 of them or 10 like me LOL. It makes 3 LARGE servings, so about 6 small."

Original recipe yields 3-6 servings
OK

Nutritional

  • Serving Size: 1 (228.1 g)
  • Calories 337.6
  • Total Fat - 15.4 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 235.4 mg
  • Sodium - 341.9 mg
  • Total Carbohydrate - 35.2 g
  • Dietary Fiber - 1.1 g
  • Sugars - 3.3 g
  • Protein - 13.4 g
  • Calcium - 112.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Add ingredients to a blender in the order listed. Blend for 30 seconds, scrape sides and blend until smooth. If you want to avoid foam in the batter, you can let it sit in the fridge.

Step 2

*Optional: Fill a large pot halfway with water and set to simmer. Place a heat proof plate on top of the pot -- You can stack the pancakes on it to keep them warm as you're making more.

I use a crepe maker and only cook one side. But they should work in a crepe pan too. I'm not very good at it, so my directions may not be right on -- I'm writing this from past observation.


Step 3

Heat a small non-stick skillet or crepe pan over medium heat. Grease it lightly with butter.

Step 4

Pour a small amount of batter (about 2 tablespoons) in the center of the skillet and tilt it in a circular pattern so that it coats the whole bottom in a very thin layer.

Step 5

Cook it until solid. On the crepe maker I only cook one side, and it is done when it starts to release less steam. They cook very quickly...sometimes I let them brown but I actually like them barely done best. A rubber spatula works well to flip them off the pan. Stack them on the warmed plate.

Step 6

To serve them you fold them into thirds and put toppings over them. Or you could fill them too. I enjoy them with butter and syrup...sometimes I mix maple and boysenberry. I usually put butter pats on them and drizzle with syrup and then warm in the microwave until the butter is slightly melted. If you want to get extra fancy you can add berries and dust with powdered sugar. Yummy!

Step 7

Leftovers refrigerate well with the stack between paper towels and placed in a gallon ziploc bag. I then remove how many I want, and put butter and syrup and microwave for 30-60 seconds.

Tips & Variations


No special items needed.

Related

CookTillUDrop

These Crepes are made often as we can't get enough of them! I love mine sprinkled with cinnamon and sugar and rolled up along with a big old Cinnamon Bun. Yummy!

review by:
(12 Mar 2019)

ChowDown

Such wonderful crepes! They weren't as difficult to make as I anticipated. I used cinnamon butter and drizzled with maple syrup. They were delicious and I will do again this weekend!

review by:
(28 Dec 2018)

HotNSunnyInFlorida

Since we have breakfast every morning I like to make different things for us to eat. These are so yummy spread with butter on top then sprinkled with cinnamon and sugar. I serve different fresh fruit chunks on the side. My kids love them and ask me to make them often!

(25 Aug 2013)

FanciPantsNanci

These crepes are delicious. We just add butter and powdered sugar with cinnamon and roll them up and eat them that way. I plan to make these when we feel like having crepes. They are a nice change from eggs and cereal and these are so good!

review by:
(1 May 2013)

FoodieRanae

I have made these umpteen times for my son and I. We always like a big breakfast on the weekend, so we are always up for trying something new. These just about melt in your mouth and are so good. We sometimes have them them with syrup and butter and other times with strawberries and syrup with a dab or two of whip cream on top. Yummy every time!

review by:
(21 Mar 2013)

HildasPantry

These are so close to Swedish Pancakes and we ate them all in a flash. They were light and thin and tasted so good with berries and maple syrup atop. We love big breakfasts on the weekends and these will now be a part of that from now on!

review by:
(2 Mar 2013)