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Basic Crepes

Total Time

Prep: 10 min. + chilling Cook: 20 min.

Makes

20 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
Basic Crepes Recipe photo by Taste of Home

Ingredients

  • 4 large eggs
  • 1-1/2 cups 2% milk
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons sugar
  • 1/8 teaspoon salt
  • 8 teaspoons butter

Directions

  1. In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
  2. Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

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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