Vida Recetas Editorial
The crepe is a classic of French cuisine that has earned a place in breakfasts and desserts worldwide. This recipe for crepes with cornstarch offers a simple and light alternative to the traditional wheat flour version. Cornstarch, also known as cornflour, provides a softer and more delicate texture, ideal for those seeking a fine and flexible result.
Its origin dates back to the Brittany region of France, where crepes were made with buckwheat flour. Today, this cornstarch version has become popular for its ease and for being suitable for those who prefer to avoid gluten (as long as certified cornstarch is used). It is perfect for a quick meal, a dessert with friends, or a morning treat.
The preparation is very simple: just mix the ingredients, let the batter rest, and cook in a non-stick pan. The result is thin and fluffy crepes that you can fill with whatever you like: Nutella, fruits, jam, cream cheese, or even savory options. A versatile recipe that is a hit on any occasion.
Prep
8 min
Cook
4 min
Servings
2
Calories
300 kcal
In a bowl, mix the cornstarch, the egg, the milk, the sugar and the teaspoon of oil and stir with the help of a whisk.
You have to ensure that all the ingredients are well integrated and that the mixture has no lumps.
After that, we let it rest for at least an hour in the fridge, to make the dough fluffy.
We prepared a non-stick pan with a little butter.
We will wait for it to fall apart and with the strong fire, we add a little dough that we will expand throughout the pan so that the crepe is as thin as possible.
We leave it for about 2 minutes on each side and serve.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 8 minutes and the cooking time is 4 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
