Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (8)
How to Make Crepes
NUTRITION · PER SERVING70M COOK
CAL 6%·PRO 8%
CARBS 12G42% OF CAL
1G FIBER2G ADDED2G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 6G45% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin, delicate French pancakes made with a simple batter. Versatile and neutral, ready to be filled with sweet or savory fillings. A classic component for breakfast, brunch, or dessert.
componentfrenchbaked good🍳 skillet🌀 blendervegetarian
View the full recipe on Chelsea's Messy Apron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 2-1/2 cups milk (whole milk recommended)
- 2 cups all-purpose flour (measured by spooning and leveling)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter (melted and slightly cooled)
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 to 3 tablespoons unsalted butter (melted, for cooking the crepes)
- Toppings as desired (see note 2)
At a glance
PER SERVING · TIME 70M
CAL 6%·PRO 8%
CARBS 12G42% OF CAL
1G FIBER2G ADDED2G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 6G45% OF CAL
2G SAT4G 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
- 10m
- Sodium
- 53mg
- Total sugar
- 4g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 45mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 53MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.