Crepes(These Are Also Called Pollachinglas By My Grandmother.)
Delicate, golden crepes with a subtle egg and buttery flavor, perfect for breakfast or brunch, adaptable with sweet or savory fillings to suit all tastes.
Ingredients
Instructions
- Beat eggs with a mixer until blended.
- Add flour, salt, melted butter, and milk to the eggs.
- Mix until smooth and well combined.
- Pour a thin layer of batter into a hot, greased pan.
- Cook until the edges are golden, then flip and cook the other side.
- Repeat with remaining batter.
Tips & Substitutions
To ensure perfect crepes, let your batter rest for at least 30 minutes; this allows the gluten to relax and results in a more tender texture. For a gluten-free option, substitute the flour with a gluten-free blend. Experiment with adding vanilla or a splash of whiskey for added flavor, similar to Irish Cream Ala Jackie Keegan.
Serving Suggestions
Serve your crepes with a variety of fillings like fresh fruit, whipped cream, or Nutella for a sweet treat. For a savory alternative, try filling them with spinach and cheese or smoked salmon. They pair beautifully with Apple Date Crisp(An Old Fashion Dessert From Germany) as a delightful dessert.
Storage & Reheating
Store leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot, dry skillet for a minute on each side or microwave them for about 15-20 seconds. You can also freeze them, separated by parchment paper, for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Crepes(These Are Also Called Pollachinglas By My Grandmother.) contains roughly 662 calories, with 11g protein, 108g carbohydrates, and 20g fat. It is an excellent source of iron (24% of the Daily Value) and protein (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1957mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter a day in advance. Just cover it and refrigerate. Make sure to stir it well before using, as it may separate slightly.
What is the best pan to use for cooking crepes?
A non-stick skillet or a crepe pan is ideal for making crepes. The non-stick surface helps prevent the batter from sticking, allowing for easy flipping.
Can I add ingredients to the crepe batter?
Absolutely! You can add a tablespoon of sugar for sweet crepes or incorporate herbs for savory ones. Just be mindful of the liquid ratios if you add more ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).