- 1-1/2 cups 2% milk
- 4 eggs
- 1 cup all-purpose flour
- 1-1/2 teaspoons sugar
- 1/8 teaspoon salt
- 8 teaspoons butter
- In a small bowl, whisk milk and eggs. Combine the flour, sugar and salt; add to milk mixture and mix well. Refrigerate for 1 hour.
- Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
- Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Yield: 16 crepes.
Reviews for Basic Crepes
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"the perfect standard crepe recipe! Not too eggy or pancake like"
"I make this at least once a week and everybody loves it, I use only 1 whole egg and 3 egg whites to get a more healthy choice, we stuff them with a variety of fruits and sweet toppings for sweet crepes or cheese, ham, mushrooms and sauces for savory crepes... They are really easy to make and very tasty"
"Can you substitute some ground flax seed for the egg(s):"
"These are the tastiest, most easy crepes I have ever made. I have used this recipe many times while cooking in a diner and it has never failed me"
"Too eggy. I've used other recipes that only use the egg whites and they're much better. These were ok tasting and easy to make... but I won't be making this recipe again."