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Basic Crepe
Basic Crepe

Portions: 12 to 15 crepes  Serving size: 1 crepe


3 large eggs
1-1/3 cups whole milk
3/4 cup all purpose white flour
3 tablespoons butter, melted




  1. Blend eggs and milk in a blender to combine.
  2. Slowly add flour and blend for 1 minute. Cover and let mixture sit for 1 hour..
  3. Pour crepe batter into a bowl and whisk in melted butter.
  4. Heat an 8-inch crepe pan or skillet over medium-high heat. Coat pan with butter or nonstick cooking spray.
  5. Using a 1/4 cup measure, pour batter into skillet.  Make sure the batter lies evenly, moving the pan if needed.  Crepe will bubble slightly.
  6. Loosen edges of crepe and remove from pan when crepe is golden on the  bottom and edges are slightly browned. (It needs to be browned on one  side only as crepes will be rolled or folded.)