Light Crepes (lighter version)

Ingredients

• 250 g Wheat flour (type 45) (Sift before use)
• 30 g Corn starch (Provides lightness and binding)
• 1 pinch Salt (Adjust to taste)
• 2 tablespoons Erythritol (or stevia) (Zero‑calorie sweetener)
• 1 teaspoon Vanilla extract (Optional, adds flavor)
• 3 Eggs (At room temperature)
• 3 teaspoons Ground flax seeds (To replace each egg (1 tsp + 3 tbsp water))
• 9 tablespoons Water (for flax) (30 g water ≈ weight of one egg)
• 1 tablespoon Sunflower oil (Incorporated into the batter)
• 250 ml Semi‑skimmed milk (Warm, helps dissolve lumps)
• 250 ml Water (Warm)

Instructions

1. Mix dry ingredients

   In a large bowl, sift the flour and corn starch, add the salt, erythritol and vanilla extract. Quickly whisk together.

   Time: PT2M

2. Create a well and add the eggs (or flax mixture)

   Make a well in the center of the dry ingredients. Crack the three eggs into the well. If you choose the vegan version, mix 3 tsp ground flax seeds with 9 tbsp water, let rest 5 minutes, then pour the mixture.

   Time: PT2M

3. Incorporate the liquids

   Add the sunflower oil, then gradually pour the warm milk and warm water while whisking to obtain a smooth, lump‑free batter.

   Time: PT3M

4. Batter rest

   Cover the bowl with plastic wrap or a clean kitchen towel and let rest 15‑20 minutes at room temperature.

   Time: PT18M

5. Preheat the pan

   Heat the non‑stick pan empty for 30 seconds until very hot (about 190 °C).

   Time: PT0.5M

   Temperature: 190°C

6. Lightly grease the pan

   Wipe the surface with a piece of paper towel lightly dampened with sunflower oil.

   Time: PT0.5M

7. Cook the first crepe

   Pour a ladle of batter, spread quickly by swirling the pan. Cook 1 minute until the top is dry, then flip with a spatula and cook 30 seconds on the other side.

   Time: PT1.5M

   Temperature: 190°C

8. Repeat cooking

   Repeat steps 5‑7 until the batter is used up, adjusting the heat as needed. Keep cooked crepes under a sheet of aluminum foil to stay fluffy.

   Time: PT15M

   Temperature: 190°C

Nutrition Facts

Calories

122

Protein

5 g

Carbohydrates

15 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): Buckwheat flour, Gluten‑free flour
• Instead of Corn starch: Potato starch
• Instead of Salt: Sea salt
• Instead of Erythritol (or stevia): Stevia, Sucralose
• Instead of Vanilla extract: Vanilla sugar
• Instead of Eggs: Ground flax seeds + water
• Instead of Ground flax seeds: Apple puree
• Instead of Sunflower oil: Light olive oil
• Instead of Semi‑skimmed milk: Almond milk, Oat milk
• Instead of Water: Plant milk

Equipment Needed

• Large bowl
• Whisk or hand mixer
• Measuring cups and spoons
• Ladle
• Non‑stick pan (20‑25 cm)
• Flexible spatula
• Paper towel
• Aluminum foil (optional)
• Cooking surface or countertop
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Sift the flours to avoid lumps.
• Let the batter rest 15‑20 minutes.
• Heat the pan empty before the first crepe.

Chef Tips from the Video

• Replace sunflower oil with melted butter for a richer flavor.
• Add a pinch of rum or Grand Marnier to the batter for a festive aromatic note.
• Keep crepes warm under a lightly folded sheet of aluminum foil to prevent them from drying out.

Troubleshooting

Storage

Refrigerator: Store the batter in an airtight container for up to 2 days.

Freezer: Cooked crepes freeze for 1 month, reheat in a pan or microwave.

Room temperature: Do not leave crepes at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the batter the night before and keep it in the refrigerator; stir well before cooking.
• Cooked crepes keep for 2 days in the refrigerator, reheated in a pan to regain fluffiness.