Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (5)
Crepe Recipe
NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 9%
CARBS 13G44% OF CAL
2G FIBER9G OTHER3G TOTAL SUGAR
FAT 5G38% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin, delicate French crepes with buttery crisp edges and tender centers. Versatile base for sweet or savory fillings, requiring advance resting for best texture.
componentfrench🍳 skillet🌀 blendervegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large eggs
- ¾ cup milk
- ½ cup water (plus more as needed)
- 2 tablespoons unsalted butter (melted and cooled slightly, plus more for the pan)
- 1 tablespoon sugar*
- 1 teaspoon vanilla extract*
- ¼ teaspoon sea salt
- 1 cup all-purpose flour (spooned and leveled)
At a glance
PER SERVING · TIME 45M
CAL 6%·PRO 9%
CARBS 13G44% OF CAL
2G FIBER9G OTHER3G TOTAL SUGAR
FAT 5G38% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 28mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 73mg
- Calcium
- 41mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 28MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.