Oven Sheet Pan Crepes
Super simple, minutes to make, Oven Sheet Pan Crepes are a game changer! You can have sweet or savory crepes any old time you want!
- Total Time: 25 minutes
- Yield: 12-16 1x
- Category: breakfast or brunch dish
- Cuisine: French
Ingredients
Note: I find it easier to bake in two batches rather than juggle two pans at the same time. Once the batter goes in the pan, it takes about two minutes to cook, so the process is fast. You will need a heavy sheet pan with sides, dimensions at or very close to 12 x 17″. Read through all the hints in the above post and familiarize yourself with the process before beginning.
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons sugar – may use more, needs some for browning
- 1/2 teaspoon salt
- 3/4 cups milk
- 3/4 cups club soda, sparkling water, or seltzer (from a new bottle)
- 2 tablespoons butter, melted for crepes
- 2 tablespoons butter, divided, pinched or cut into small pieces, 1 tablespoon scattered on sheet pan foe each batch.
Instructions
In a medium-sized bowl, whisk together the crepe ingredients: the flour, eggs, sugar, salt, milk, club soda, and melted butter. Set the oven to 450 degrees F. and set aside the crepe ingredients for about 20 minutes as the oven heats up. When the oven is ready, lightly stir the batter and divide in half. The total amount is 2 2/3 cups, so half is 1 1/3 cups.
When oven is preheated, scatter the small pieces of butter across the pan and place in oven for about five to six minutes until the butter is melted; it will slightly brown. Watch closely so it doesn’t burn.
When butter is ready, working quickly, remove pan, brush butter across the pan in an even layer, and add one of the portions of batter, tilting to distribute. Place back in oven for about 2 minutes (start watching at a minute and a half) until top looks just dry and the edges have a very slight browning. Do not over-bake.
Remove from oven, let rest for a minute or two, then cover with a sheet of parchment large enough to hang over the edge and turn over the pan, parchment and all by grabbing the parchment and pan together. and turning onto a counter. Lift sheet pan up using a thin spatula or knife and remove it.
Serve immediately or set aside to cool; after the crepe is cool, place on a dry sheet of parchment. If storing, simply roll crepe up in the parchment and tuck in edges. Crepes are best immediately after they’re made.
Trim edges if desired and divide crepes into desired serving sizes, four by two works well, and three by two is great for a bit larger portion. A pizza cutter makes quick work of the cutting.
Find it online: https://frugalhausfrau.com/2019/05/03/oven-sheet-pan-crepes/