Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
photo: Scott Phillips

Yield: about 25 8-inch crêpes

This basic crêpe is simple and delicious with a hint of vanilla that does justice to both sweet and savory fillings.

Ingredients

  • 2-1/4 cups whole milk
  • 3 large eggs
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 1-1/2 oz. (3 Tbs.) unsalted butter, melted; more at room temperature for cooking
  • 2 Tbs. granulated sugar
  • 1-1/2 tsp. pure vanilla extract
  • 1/8 tsp. kosher salt

Nutritional Information

      Nutritional Sample Size 1 crêpe
      Calories (kcal) : 70
      Fat Calories (kcal): 25
      Fat (g): 2.5
      Saturated Fat (g): 1.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 30
      Sodium (mg): 25
      Carbohydrates (g): 8
      Sugar (g): 2
      Protein (g): 2

Preparation

  • Combine the milk and eggs in a blender. Add the flour, butter, sugar, vanilla, and salt, and blend until smooth, scraping down the sides of the blender halfway through, about 1 minute total. Cover and refrigerate for several hours or overnight.
  • To cook the crêpes, gently stir the chilled batter to recombine.
  • Heat an 8-inch crêpe pan or skillet over medium-low heat. Lightly butter the pan and  pour a scant 1/4 cup (about 1 fl. oz.) of the batter into the center of the pan while tilting to swirl and evenly coat the surface. Cook until the bottom and edge turn golden brown. Using a small spatula, lift the edges of the crêpe, then lift and flip. (The first crêpe is usually a mess, so don’t despair if it isn’t perfect.) Cook the second side for just a few seconds, until golden in spots. Slide the crêpe onto a cooling rack. Repeat with the remaining batter, adding more butter to the pan as  needed. You can stack the crêpes as you cook them; they won’t stick.

Tip

To refrigerate or freeze crêpes for later use, stack them between sheets of wax  or parchment paper. Put the stack in an airtight container or wrap in plastic wrap. Warm in a dry pan if you like a crisp crêpe or with a little butter to keep it moist.

Reviews

Rate or Review

Reviews

  • Stardust4300 | 11/06/2017

    This is the only recipe you will need for crepes whether sweet or savory. I usually always make dessert crepes. So much better than those paper like crepes that have no taste, aren't pliable at all and taste like cardboard that you get at the grocery. It's quick, easy and delicious. My sister was amazed at how simple they were to make and how very delicious. Keep this recipe it's the best.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks