Basic Crepe Recipe 

  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 cup low fat milk (skim or 1%)
  • or 1/2 cup whole milk and 1/2 cup water
  • Pinch of salt
  • 3 large eggs
  • Butter, for coating pan
  • 1. In a blender or food processor, combine all the crepe ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 30 minutes to an hour, allowing the bubbles to subside so the crepes will be less likely to tear during cooking.
  • 2. Heat a nonstick pan over medium-high heat. Add butter to coat. Pour batter into the center of the pan and swirl to spread evenly; no batter should be left pooling. Cook for 30 to 60 seconds, or until small bubbles begin to appear on the surface. Use a spatula to flip the crepe. Cook for another 10-15 seconds and remove to prepared plate. Repeat with the remaining batter and stack the crepes. Makes 6 to 8 medium or 10 to 12 large crepes.
  • Variation: For sweet or dessert crepes, add 2 tablespoons of sugar to the batter.

    Note: Recipe can be doubled.

Useful Cookware For Our Recipes

    Having been in the cookware industry for a number of decades, you can imagine that we have reviewed a kitchen delight or two.   Many of these dishes are best created utilizing our nonstick aluminum, porcelain enamel, or stainless steel cooking sets with our safe see-through glass tops.  We hope that you visit a store near you to buy our quality bakeware or pots and pans, starting your new cooking adventure.