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Basic Crepes

This is my favorite simple crepe recipe. 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, Milwaukee, Wisconsin
  • Total Time
    Prep: 10 min. + chilling Cook: 20 min.
  • Makes
    20 crepes


  • 1-1/2 cups 2% milk
  • 4 large 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.
Nutrition Facts
1 crepe: 61 calories, 3g fat (2g saturated fat), 43mg cholesterol, 50mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 3g protein.

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  • dublinlab
    Dec 17, 2019

    Excellent. I used 1/2 the recipe because there are just 2 here for dinner. I omitted the sugar , filled with fresh asparagus, bacon and cheese sauce, covered with cheese sauce and baked. Delicious and looked great. A keeper recipe. Janet VFE

  • 7833louis
    Feb 14, 2019

    These are great. I use them for a sweet breakfast crepe and as a dinner crepe. Thanks for sharing!

  • Kasha
    Sep 1, 2017

    made these and frozen between wax paper for later use

  • MKEgal
    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.

  • laecci
    Oct 22, 2014

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

  • Alejandralimon
    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

  • Herne59
    Jun 14, 2013

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

  • TeilaH
    Apr 13, 2013

    No comment left

  • jgallen
    Apr 8, 2013

    No comment left

  • chris_traci
    Jul 26, 2012

    No comment left