The Best Crepe Recipe
This crepe has the most raving feedback, it's always a hit! It's sweet, rich, filled with delicious creamy filling. Follow this guide to make your favorite crepes in no time.
Servings 40 Units
- 6 eggs
- 3 tbsp sugar
- 3/4 cup flour
- 2 cup milk
- 1/2 cup vegetable oil
- 16 oz cream cheese
- 6 oz cottage cheese (or farmers cheese)
- 7 oz condensed milk
Whisk eggs, sugar and flour until smooth.
Add milk as you are stirring, followed by oil.
Tip: Preheat frying pan until it's sizzling hot, keeping the heat at medium/high. With first crepe, use spray oil to pray pan. After the first one, you wouldn’t need to do this because the crepes already have oil in them. By lifting up the frying pan with one hand and with another pour in crepe batter. Shifting pan from side to side just to cover the bottom. I flip crepes by lifting corners with a fork.
Filling & Topping
For the filling, I combine cream cheese, cottage cheese and condensed milk together with a mixer.
Cover one side of the crepe with filling; roll it up into a roll. Repeat until you're done.
Layer all crepes on a ceramic baking sheet. Cover with condensed milk. Bake at 350F for at least 30 minutes.
Serve them hot, sprinkling with some grated chocolate on top.
Calories: 111kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 72mg | Potassium: 66mg | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 0.3mg