Mini Crepes | Midwest Living

Mini Crepes

Mini Crepes

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  • Yield: 24 crepes
  • Start to Finish 45 mins

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  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 3 egg yolks
  • 3 tablespoons butter or margarine, melted
  • 1/4 teaspoon vanilla
  • 3 egg whites


  1. In a medium bowl, beat together milk, flour, sugar, egg yolks, butter or margarine, and vanilla.
  2. In a large mixing bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold yolk mixture into the beaten egg whites.
  3. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 1 slightly rounded tablespoon of batter; spread batter with back of spoon or lift and tilt skillet to spread batter to a 4-inch circle. Cook over medium heat for 30 to 60 seconds or until underside is browned and surface is almost dry. Loosen with a metal spatula and invert onto paper towels. Repeat with remaining batter. (Stir batter gently as necessary.) use crepes immediately or freeze. Makes 24 crepes.


  • To Freeze Crepes: Make a stack, alternating each layer with 2 layers of waxed paper. Place the stack in a moisture- and vapor-proof plastic bag. Seal, label, and freeze the crepes thaw at room temperature for 1 hour before using.

Nutrition Facts

(Mini Crepes)

cal. (kcal) 42, carb. (g) 4, pro. (g) 1, iron (mg) 0, vit. A (IU) 97, calcium (mg) 10, sodium (mg) 26, chol. (mg) 31, Fat, total (g) 2, sat. fat (g) 1

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