Mass for Crepes: Because Vary Is Possible

Learn about and try out three recipes possible mass of crepes.

The crepes do not have to be always the same. And not just talk about the filling.

Mass for Crepes Because Vary Is Possible

The own mass of the crepes allows for several variations.

Do not believe? So meet (and of course, experience) the three possibilities of revenues of the mass of the crepes that will leave already then.



We started with the recipe the more “traditional”. A proposal from the blog My Recipes.

– Ingredients –

  • 125g of flour
  • 250 ml of skimmed milk
  • salt q. b.
  • 2 large eggs
  • 50g butter

– Mode of preparation –

  1. Simple. Join the sifted flour and salt.
  2. After you add the eggs and the milk and mix well.
  3. When you obtain a homogeneous mass, allow to rest in the fridge for about an hour.
  4. Now you just need to cook your crepes. Grease a non-stick pan with melted butter and place a portion of dough, spreading it to the well at the bottom of the frying pan and let it cook on both sides.
  5. Repeat until you exhaust the whole mass, and then serve with toppings to taste. Sweet or savoury. The choice is yours.

Mass for Crepes Because Vary Is Possible 2


It is virtually the same recipe, but ideal for those who can’t resist some good crepes and can’t ingest gluten. The recipe is from the blog Aromas and Flavours.

– Ingredients –

  • 200 ml milk (or if you prefer soy milk)
  • 70 ml of water
  • 1 whole egg
  • 70g rice flour
  • 70 g of corn starch
  • 1 pinch of salt
  • 1 c. tablespoon melted butter (or oil)

Mass for Crepes Because Vary Is Possible 3

– Mode of preparation –

  1. Mix all ingredients well (can use the blender).
  2. Then, lightly grease a non-stick pan and heat well.
  3. When it is hot place a portion of dough and rotate the dough spread across the surface of the frying pan.
  4. Cook until golden underneath, and the tips become loose. Then turn and cook the other side. Repeat until you run out of dough.
  5. The filling is at your discretion.

An option well healthy available on the blog Flavors with History.

– Ingredients –

  • 40g of whole wheat flour
  • 10g of flour of locust bean gum
  • 10g of brown sugar
  • 125g of milk
  • 1 egg, beaten
  • Butter q. b. (for greasing the pan)

– Mode of preparation –

  1. Start by mixing the dry ingredients (whole wheat flour, the flour of locust bean gum and the sugar).
  2. After a little bit, add the milk and stir well, to undo all the lumps.
  3. Finally, add the beaten egg and mix well until obtaining a homogeneous mass.
  4. Heat a non-stick pan, in low heat, and grease with the butter (or oil). After you place a portion of batter (a ladle of the soup) and let it cook.
  5. When the dough start to form bubbles on the surface and the edges of the crepe beginning to drop, turn the crepe and cook the other side.
  6. The stuffing, as always, it is up to you to choose.

Good appetite!