Servings: Yields about 22 six-inch crêpes.
I like to have at least two pans going at once, but you can certainly make these one at a time. This recipe fits in a regular-size blender. If you want to double it, make two separate batches or follow the directions for hand mixing. You’ll need some waxed paper for stacking the finished crêpes.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was my first time making crepes- Fine Cooking didn't disappoint! Watching the video helped A LOT! Blender made it super easy. I let the batter sit in fridge a day and made them in a well seasoned cast iron pan. Entire family said I could make them again.
The crepes turned out very well. I would probably add a little more milk next time as they were thicker than I would have liked. The blender method was very easy. I also used very little butter in the pan.
I have made french crepes over the years but this is the best recipe & method yet. The ease of handling is remarkable. Definitely a keeper and tks to FC for bringing excellence to our kitchens. A Montreal cook.
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.