1 hour 45 mins

    This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.

    883 people made this

    Serves: 8 

    • 2 eggs
    • 125g plain flour
    • 1 cup (250ml) milk
    • 250g low fat milk
    • 5/8 cup (65g) plain flour
    • 1 egg
    • 1 pinch salt
    • pinch salt
    • 1 1/2 teaspoons vegetable oil

    Prep:5min  ›  Cook:40min  ›  Extra time:1hr resting  ›  Ready in:1hr45min 

    1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
    2. In a medium mixing bowl, whisk together the flour, milk, egg and salt.
    3. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
    4. Heat a large frying pan or wok over medium high heat. When the pan is hot, add a knob of butter and lightly coat the surface of the pan with the melted butter.
    5. Pour 4 tablespoons worth of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
    6. After two minutes, lift up an edge of the crêpe with a spatula to see if it is browning. When the underside has begun to brown, flip the crêpe and cook the other side until it is also brown; about 2 minutes.
    7. Repeat steps 3 and 4 to cook the remaining crêpes. Serve hot.

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    Reviews in English (769)


    This recipe is just fine but as French woman and a professionel French Chef currently teaching culinary arts at a Community College I often have to distinguish between a crepe' and a pancake. The difference is in the application, to formalise this recipe to a real crepe, use 1 Whole Egg and 1 Egg Yolk, Non-fat (skim) milk and melted butter. A crepe should have a carmelly taste (oil prevents this) and try to use crepe pan very hot and cook the paper thin batter for one minute and flip for thirty seconds and keep war while doing the others.I should add that it is important to sift all flour, even when it states presifted for it has solidified in the package. This is best done by holding a fine mesh sieve at least twelve inches above the bowl to provide air. Always measure after sifting. To avoid mess, do this by placing a large bowl in a clean and dry sink. When this very basic procedure is followed to the letter, then all of the subsequent ingrediant additions will benefit. Baking, like cooking is an art form and when done with love and skill, then Heaven is within reach!  -  27 Mar 2011  (Review from Allrecipes US | Canada)


    These are excellent! I added 2 tsp. vanilla and a pinch of cinnamon. I also put mixture in blender instead of whisking which helps. I used 2 sauces inside: Sauce A. 1 1/2 c. blueberries, 1 tb. cornstarch, and enough water to cover bottom of a pan. Bring to a boil, stirring until creates a nice blueberry sauce. Sauce B: 8 oz. cream cheese and gradually add fruit juice (i had leftover from a fruit salad I made but any juice would work) until comes to a desired sauce consistency. These 2 sauces combined on these crepes are delicious! My husband and daughter loved them!  -  02 Nov 2006  (Review from Allrecipes US | Canada)


    All aunts, uncles, and cousins on husband side of family live in Paris. We visit often and I live on crepes for our entire visit. Our family has taught me how to spot the good crepe stands and this recipe reproduces a great crepe. One key is to make sure your batter is "runny" enough that you can move it around your pan before it sets up. If it's too thick you cant get a nice thin crepe. Great recipe!  -  03 Dec 2006  (Review from Allrecipes US | Canada)