This French crêpe recipe is quite adaptable. Almost anything may be put inside of these tiny pancakes, whether it’s fruits, pudding, or mousse for dessert, or vegetables, cheeses, and meats for dinner. Crêpes that are extra can be frozen for future use.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 crêpes |
Ingredients
- 1 cup milk
- ⅔ cup all-purpose flour
- 2 large eggs
- 2 ½ teaspoons vegetable oil, divided
- 1 pinch salt
Instructions
- Combine milk, flour, eggs, 1 1/2 teaspoons oil, and salt in a blender; process until smooth. Cover and refrigerate for 1 hour.
- Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/8 of the crêpe batter (about 1/4 cup) into the pan; tilt the pan until batter coats the entire surface. Cook until golden brown, 1 to 2 minutes per side, then remove to a plate. Repeat to cook remaining crêpes.
Nutrition Facts
| Calories | 79 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 30 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
First time making crêpes. Followed directions as written. They were awesome! Filled them with Moo Shu Pork. Will make many times again!
I love this recipe. it has easy and basic ingredients and is a favourite!
Good recipe. I did use 2 T of melted butter instead of 2 tsps of oil as I misread the measurement. But it turned out good! Didn’t think it was this easy to make crepes, but glad to be proved wrong. It needs sugar to get some flavor in there
Used Aunt Pearl’s pancake mix instead of flour with cottage cheeze rolled inside and a topping of diced strawberry added to preserves for a topping. A monthly delicacy at our place
I make these all the time using this recipe. Most times I double it!
Reliable.
The easiest crepe recipe I’ve used. Did not put in a blender (whisked instead) and did not put in the fridge, just made right away and they came out fine! Also added 1/2 tsp of vanilla and 1/2 tsp of cinnamon. So easy, so good.
These crepes are so easy to make and are truly exceptional in flavor. I make a batch each week and enjoy them for breakfast or a snack several days a week.
I followed the recipe as detailed. The batter was thin enough to spread completely in the pan. I found maintaining good degree of heat ensured that the crepe released from the pan. Thank you.
So simple and delicious!
Easy to make and easy to adjust. I agree with Harriet, follow her recommendations and it’s five stars!
Blender>>>whisk
I made these in the evening, refrigerated them overnight, and filled them in the morning. i also substitute butter for the oil. i filled 1/3 with scrambled eggs, ham and cheese. 1/3 with lemon curd and cream cheese filling. 1/3 with bananas, vanilla pudding, and peanut butter, and drizzled with chocolate syrup. the lemon was definitely the biggest hit! the whole family loved them!
I tripled the recipe for a large family. These were very tasty. And very easy to make.
These came out perfectly! Thin, light, delicious1
Simple and perfect recipe for crepes! I havent yet planned ahead enough to refrigerate mix for an hour and it still turns out perfect. For a sweet crepe you can add a splash of vanilla. Love this recipe!
I think that when you are cooking for friends and family, you just want people to enjoy their meals. unless you’re cooking for Nigella Lawson or Thomas Keller. I a decent cook, but l always shied away from crepes until this recipe! from my first attempt, the were fantastic. I don’t eat crepes at a restaurant because they usually pale in comparison.
My son says it tastes just like the Crepes from the French Crepe Truck. And I save a fortune :))
Great recipe. Added a tbsp of sugar, 2 tsp vanilla, and pinch of cinnamon. Substituted cake flour and butter.
Easy to make, added 1tsp of vanilla . Later add fresh blueberry and nutella.
This crepe recipe was very simple and easy to start with as I had never made crepes previously.