Basic Crepe Recipe

Crepe batter will keep in the refrigerator for about 24 hours. Cooked crepes can be stored (airtight and each separated with wax paper) in the fridge for 2 to 3 days and for about a month in the freezer.



Basic Crepe Batter

1 cup milk
2 eggs
a pinch of salt
1 cup flour
2 Tablespoons melted butter

Measure out milk in a liquid measuring cup (4 cups capacity). Add the eggs and salt. Whisk until combined.

Whisk in the flour and butter. Mix until smooth.

Cover and refrigerate for at least 1 hour.

We just use a regular 9 inch Teflon pan to cook the crepes. Heat the pan over medium-high heat. Pour about 1/4 cup batter onto the pan.

Quickly, tilt the pan to swirl the batter so that it covers the bottom.

Cook for about a minute until the bottom is slightly brown. Loosen the sides a little.

Most people use a spatula to flip the crepe over.

Cook the other side for another 20 seconds or so.


Coming soon are posts on a couple of crepe dishes but for something really quick, how about trying one of the following:

Sweet filling:

1. Sweetened whipped cream with sliced bananas, strawberries, or any berries
2. Nutella (or Nutella with a few splashes of Grand Marnier)

Savory filling:

1. Sliced turkey/chicken with cheese
2. Sauteed spinach with cottage cheese
3. Hotdog!