Total TimePrep: 10 min. + chilling Cook: 20 min.
- 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.
Nutrition Facts1 each: 79 calories, 4g fat (2g saturated fat), 61mg cholesterol, 65mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 3g protein.
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
Feb 14, 2019
These are great. I use them for a sweet breakfast crepe and as a dinner crepe. Thanks for sharing!
Sep 1, 2017
made these and frozen between wax paper for later use
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.
Oct 22, 2014
the perfect standard crepe recipe! Not too eggy or pancake like
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
Jun 14, 2013
Can you substitute some ground flax seed for the egg(s):
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
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.
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!