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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.


  • 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


  • 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.


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.


Rate or Review

Reviews (4 reviews)

  • SikaB | 12/01/2018

    The first crepe is always a messy one, but the others will be perfect with this recipe. I make these with the cheese blintzes with strawberry sauce on this site, and my family loves it.

  • colesays | 11/13/2018

    This was so easy and the crepes turned out perfectly. I love that the batter is made in advance. For some reason I only got 12 crepes out of it though? Recipe says it will make 25. My crepes were 8", as directed.

  • Deedee23 | 07/10/2018

    This is a SOLID crepe recipe. I wouldn't bother looking for any other. So delicious, any way you serve them! Once you get past the first "messy" crepe, the rest are beautiful. But don't let your pan get too hot.

  • 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.

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