Basic Crepe Recipe

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 crepes.

Basic Crepe Recipe
22 six-inch crepes
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  • 4 large eggs
  • 1 1/2 cups milk; more as needed
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter; more, softened, for the pan
In a blender, combine the eggs and milk. Add the flour and salt and mix on high speed until smooth, pausing once or twice to scrape down the sides of the blender with a rubber spatula.
Alternatively, combine the flour and salt in a large bowl. Push the flour aside to make a well in the center. Break the eggs into the center and pour in 3/4 cup of the milk. Whisk in a small circle in the middle of the well to blend the eggs and the milk. Whisking constantly, gradually draw in the flour until you have a thick mixture. Add another 3/4 cup milk. Whisk until the mixture forms a smooth batter.
Strain the batter (to remove any lumps) into a quart-size measuring cup with a spout or a pitcher. Let the batter rest at room temperature for 30 minutes.
In a small saucepan over medium-high heat, melt the 6 tablespoons butter. Continue cooking the butter until it turns golden brown and has the aroma of toasted nuts, 3 to 5 minutes. Watch carefully and adjust the heat or move the pan around if necessary; the butter can quickly go from lightly browned to burned. Skim off any foam that rises to the top. Let thee butter cool slightly and then stir it into the batter. The batter should be the consistency of heavy cream; thin it with a little more milk, if needed.
To cook the crepes: Have ready the batter, a small nonstick skillet or a crepe pan, plenty of softened unsalted butter, a flexible, heatproof spatula, a cooling rack, and about 20 torn sheets of waxed paper to use as separators.
Set the skillet over medium-high heat and add about 1 teaspoon butter. Heat the butter, swirling it in the pan, until it stops bubbling. Pour in enough batter to coat the bottom of the pan, about a scant 1/4 cup, depending on the size of the pan.
Quickly tilt the pan in all directions to spread the batter evenly over the bottom and a bit up the sides of the pan. Immediately pour any excess batter back into the remaining batter. (You can cut off the "tail" this step leaves once the crepe has set.)
Cook until the center of the crepe is set and the bottom is lightly browned, 1 to 2 minutes, depending on the size of the skillet. Give the pan a good shake (or use a spatula to dislodge the crepe) and turn it over. Cook until the center is firm and the edges underneath are lightly browned, about 30 seconds. Transfer the crepe to a cooling rack. Proceed with the remaining batter, adding more butter to the pan as needed. Once cool, stack the crepes between the sheets of waxed paper.
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