Basic Crêpes


Make simple, sweet crêpes or see the note for the savoury version imported from Recipe Import


1 cup
all-purpose flour
2 tablespoons
1 pinch
1 1⁄2 cup
1⁄2 teaspoon
vanilla extract
1 teaspoon
melted butter
Butter or margarine for pan


  1. In a bowl, combine flour, sugar and salt. Add eggs, 1/2 cup of milk and the vanilla and stir with a whisk until smooth. Gradually add remaining milk, stirring constantly. Whisk in melted butter. Put in fridge for at least 1/2 hour (1 hour even better).
  2. Preheat a 9-inch non-stick skillet over medium heat. When the skillet is hot, add a little butter and when it's melted brush the pan with it.
  3. For each crêpe, pour about 3 tablespoons of batter in the centre of the skillet. Tilt the pan to spread batter evenly until it covers the entire bottom of the skillet. If the batter does not flow easily add some milk to it.
  4. When the edge begins to brown, and the crêpe does not stick, flip it with a spatula. Continue cooking for about ten seconds and then remove from skillet.
  5. Repeat previous step, placing cooked crêpes on a plate as you go. Cover with foil to keep them from drying and to keep warm. 


  • The first crêpe will not work. This is a rule of crêpe making. No use crying. Get over it.
  • The batter should be runny. If it isn't add a little milk. The batter described above is a sweet batter designed for desserts.
  • If you want a savory crêpe (like to use with asparugus) leave out the sugar and vanilla.

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