Crêpe Batter

It might take a few tries to get the hang of making perfect crêpes, but once you do, the sky’s the limit!

Yield 8-10 crêpes
Time 20 minutes
  • Blender OR food processor OR bowl and whisk
  • Skillet, crêpe pan, or omelette pan
  • Spatula
  • 1 egg
  • 1¼ c milk
  • 1 c flour
  • ¼ t salt
  • 1 t oil
Directions Blend or whisk everything but the oil until smooth. The batter should be the consistency of heavy cream; if not, add more milk/flour as needed.

Heat 1 t of oil in the pan. When it is extremely hot (a drop of water sizzles away), lower to medium heat and pour about ¼ c of batter into the center.

Tilt the pan so that the batter covers the entire bottom, then pour off any excess.

Cook until set and lightly golden, about 20 seconds, then turn and cook another few seconds on the other side.

Transfer to a plate and continue cooking the rest of the crêpes, piling them on top of one another.

Make the crêpes and serve. If you’re not planning to use the crêpes right away, cover the plate with plastic wrap and refrigerate for up to 3 or 4 days.

Notes It might take a little while to get the hang of making crêpes – keeping the pan at the right temperature, using the correct amount of batter – but once you do, the possibilities are endless.

I also have a recipe for vegan crêpe batter.

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