Mastering a crepes recipe opens a whole world of culinary possibilities. Crepes can be rolled or stacked, served sweet or savory, and make for a special meal any time of day, whether it's breakfast, lunch, dinner or dessert. Be sure to check out the variation to make Chocolate Crepes at the bottom of the recipe. Two to try: Portobello and Asparagus Crepes with Creamy Parmesan Sauce, and Chocolate Crepes with Strawberry and Nutella.
Special Cooking Equipment Needed: Crepe Pan, ladle, turning spatula
Prep Time: 5 minutes
Cook Time: 4 minutes
Chill Time: 30 minutes
Total Time: 39 minutes
Yield: 8 crepes
- 1 cup milk
- 4 eggs
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon sugar, or more if desired
- In a bowl, combine the milk and eggs, stir with a whisk until the eggs are beaten and the mixture is smooth. Gradually whisk in the flour, the salt and the sugar, increasing the amount of sugar to up to 2 tablespoons if desired for sweet crepes. Whisk until the mixture is smooth – a few lumps remaining is fine. Cover the bowl with plastic wrap and refrigerate for 30 minutes to an hour.
- Heat a crepe pan or a small nonstick skillet over medium heat. When the skillet is hot, add a small pat of butter, swirl to coat the bottom of the pan. Using a ladle, spoon about 1/4 cup of crepe batter into the middle of the pan and immediately tilt the pan in a circular motion to spread the batter across the entire base of the pan to make a round pancake. Cook over medium heat until the batter is set and the underside starts to brown, about 2 to 3 minutes. Using a turning spatula, carefully flip the crepe over and cook an additional minute or two, until the other side browns. Remove from the pan and either fill the crepe immediately or let it cool on a parchment-lined sheet pan (For multiple crepes, put more parchment paper between layers of crepes.
- Continue with the remaining crepe batter, using more butter to coat the pan as needed in between crepes.
Variation: To make Chocolate Crepes, use 1/2 cup cocoa powder in place of half of the flour, and increase the amount of sugar to 2 tablespoons.