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Basic Crepes Recipe

This is one of my favorite recipes. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 10 min. + chilling Cook: 20 min. YIELD:16 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 serving equals 79 calories, 4 g fat (2 g saturated fat), 61 mg cholesterol, 65 mg sodium, 8 g carbohydrate, trace fiber, 3 g protein.

Reviews for Basic Crepes

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MY REVIEW
Reviewed Mar. 25, 2016

"This is very easy, though it took me much longer than 20 minutes to cook them. Maybe that will improve with practice?

I added cinnamon & cardamon, because I originally intended to use them around strawberries (with sweetened cream cheese, which was all very tasty), then tried some with veggies & chicken in a cheese sauce.
Probably better to go with plain or savory crepes for that.
Live & learn."

MY REVIEW
Reviewed Oct. 22, 2014

"the perfect standard crepe recipe! Not too eggy or pancake like"

MY REVIEW
Reviewed Jul. 29, 2014

"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"

MY REVIEW
Reviewed Jun. 14, 2013

"Can you substitute some ground flax seed for the egg(s):"

MY REVIEW
Reviewed Nov. 3, 2011

"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"

MY REVIEW
Reviewed Sep. 26, 2011

"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."

MY REVIEW
Reviewed Jul. 25, 2011

"This was a lot easier to make than I expected. (I've been intimidated to try crepes!). We preferred ours filled with peanut butter...definitely going to make these again!"

MY REVIEW
Reviewed Apr. 2, 2011

"Easy and fun! Tasted a little eggy, but I put sugar and cinnamon on top and it made it taste delicious!!"

MY REVIEW
Reviewed Mar. 23, 2011

"These were delicious! I was looking for something different to make use of leftover roasted chicken, and the filling on the next page, "Hubby's Favorite Crepes," was just right! Since this makes so many crepes, I'll be experimenting with other fillings as well. Merci! (thanks) for sharing!"

MY REVIEW
Reviewed Feb. 10, 2011

"I didn't let the crepes cool before eating. This is a great basic recipe for crepes, though. They turned out great!"

MY REVIEW
Reviewed Apr. 2, 2010

"These are really easy and my whole family loves them. We don't let them cool. We put various topping on them and serve them immediately."

MY REVIEW
Reviewed Oct. 26, 2009

"very easy to make and tasty!"

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