Great Crepes





My first crepe experience didn’t go well, thankfully I waited a while and tried again.  This recipe is really easy and works.  Follow it to the letter and you’ll be fine.  I used an 8″ nonstick omelet pan as I don’t own a crepe pan.  Enjoy.

Original recipe makes 8 crepes
  • 2 eggs
  • 1 cup milk
  • 2/3 cup all-purpose flour
  • 1 pinch salt
  • 1 1/2 teaspoons vegetable oil


  1. In a blender combine eggs, milk, flour, salt, and oil. Process until smooth.
  2. Cover and refrigerate 1 hour.  (YES, YOU MUST WAIT AT LEAST ONE HOUR.  Preferably, overnight is best.)  During this process the flour slowly absorbs the fluid mixture and this makes a great crepe.  
  3. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan.
  4. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
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