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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?