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A delicious and simple recipe for brunch or a quick dessert. Enjoy!
133 people made this
- 100g (4 oz) plain flour
- 225g (8 fl oz) semi skimmed milk
- 1 egg
- pinch salt
MethodPrep:10min ›Cook:15min ›Ready in:25min
- In a medium mixing bowl, whisk together the flour, milk, egg and salt.
- Heat a large frying pan or wok over medium high heat. When the pan is hot, add a knob of butter and lightly coat the surface of the pan with the melted butter.
- Pour 4 tablespoons (60ml) of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
- After two minutes, lift up an edge of the crêpe with a spatula to see if it is browning. When the underside has begun to brown, flip the crêpe and cook the other side until it is also brown; about 2 minutes.
- Repeat steps 3 and 4 to cook the remaining crêpes. Serve hot.
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Reviews & ratingsAverage global rating:(177)
Reviews in English (140)
by Karen B.
Excellent! I haven't had crepes like this since I was little. I added an additional 1/4 cup of milk though which thinned the batter out and made it easier to make thin crepes. I read the other reviews and it sounds like they may just have their pan too hot. Start off low with just enough butter to coat the pan well. The gradually increase the heat and again decrease if it starts to turn the butter brown quickly. Reapet the bit of butter on each crepe that is cooked. This helps it get it's outer edge crispness without being dry. Yummy!-15 Jun 2005
Iv'e never had crepes before, but I really liked this recipe. One problem I had was that the first crepe used all the margarine and the skillet was too hot then to add more. Maybe butter works better.-18 Nov 2000
I liked this recipe, but I'd make a few changes... I like an eggier, softer, sweeter crepe. I'd add an extra egg or more milk to make it less tough; a tsp. of vanilla to give it a really good flavor; and I used about double the batch and a 1/2-3/4 cup for each batter. I like the big crepes! All in all, pretty good!-10 Feb 2007
Crepes are probably our favorite quick and easy sweet breakfast treat. They come together faster than pancakes or waffles, and taste just as good! The secret: letting the batter rest. It gives time for flour to absorb the liquid and the gluten to relax. In other words: Your crepes will be extremely tender (not chewy).
How do I make crepe batter?
Create a well in the combined, dry ingredients, then whisk in the eggs and milk. So simple!
Is crepe batter the same as pancake batter?
No&mdashthe ingredients are mostly the same, but pancake batter has a leavener like baking soda or baking powder, while crepes do not. So pancakes will turn out fluffier and thicker, while crepes are thin and delicate.
Crepe batter is runny, while pancake batter is thick. Don't fear how thin your crepe batter will be!
How do I make sure my crepe batter doesn't have any lumps?
Crepe batter is meant to be very thin&mdashthere's more milk than flour in the batter&mdashand you want it to be lump-free. We find that most of the time whisking by hand works fine, but if you want to make sure it's perfectly thin, you can blend up the batter in a blender or food processor.
How do I make sweeter crepe batter?
Easy&mdashjust up the amount of sugar. We add just a tablespoon, which can easily be doubled if you're making dessert crepes.
What can I pair them with?
Truly anything your hear desires. But fresh fruit or a heaping spoonful of Nutella or peanut butter are a couple of our favorite toppings.
Made these? Let us know down below how you liked 'em! If you're now addicted to crepes, be sure to check out this Rainbow Crepe Cake!
For the Batter: Combine eggs, milk, flour, melted butter or oil, salt, and sugar (if using) in a blender. Start blender on low speed and increase to high. Blend until smooth, about 10 seconds. Add herbs (if using) and pulse to combine. (Alternatively, you can combine the ingredients in a mixing bowl and whisk vigorously until smooth.)
To Cook: Heat a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat for 2 minutes. Lightly grease with oil or butter, using a paper towel to wipe out the excess.
Hold the pan's handle in one hand and pour in 3 to 4 tablespoons (45 to 60ml) batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan.
Let cook until top looks dry, about 20 seconds. Using a thin metal or nylon spatula, lift one edge of crepe. Grab that edge with the fingers of both hands and flip crepe. Cook on second side for 10 seconds, then transfer to a plate. Repeat with remaining batter. Fill crepes as desired (such as with butter, sugar, and lemon juice with butter and jam with ham, cheese, and eggs or with spinach and feta) and serve. Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve.
Awesome, easy recipe for crepes. Made these for the Chicken, Spinach and Mushroom Crepes, but would work just as well for sweet crepes too. Much easier than I expected!
These are so good!! They were easy and quick to make - and tasted delicious!
This recipe's AMAZING . I made those yesterday and everyone loved them !! I added 2 teaspoons Vanilla to the batter. I spread Nutella on the bottom of each crepe, added sliced bananas and rolled them, then I sprinkled chopped hazelnuts and a little bit of sugar over them. Those crepes were close to the ones I eat at Crepaway. Thanks for the recipe :)
Worked like a charm. They turned out just like the crepes I remember eating as a kid. Each family member made theirs with a choice of our favorite fillings: jelly Nutella fresh berries chocolate syrup sliced bananas and peanut butter. And always topped with a little dusting of powdered sugar. Can't wait to try them with a savory filling for dinner sometime soon.
Every other crepe recipe includes how to add berries, garnish, etc. It was nice to have a basic recipe that I could work with on my own. Not to mention, it was outstanding! Just sweet enough. After the second attempt, I added a pinch of cinnamon and I was not let down! Thank you! I will use this in the future!
I really liked this crepe recipe. The crepes are definitely as billed--a great basic crepe. You can increase the sugar slightly if you want a sweeter crepe, but I don't think that's really necessary. I used this to make strawberry crepes for breakfast. I put a tiny bit of nutella on the bottom of the crepe, then added the strawberries, rolled the crepe and added a bit of powdered sugar on top. Delcious! I'm looking forward to trying this with a savory recipe. One note--I had trouble with using the skillet for this, a crepe pan is definitely easier. However, after a couple poor flips, the crepes turned out well after that. Using an off-set spatula (like one you use for frosting a cake) helped to make the flipping easier.
- 1 cup unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/2 cups whole milk, room temperature
- 4 large eggs, room temperature
- 3 tablespoons unsalted butter, melted, plus more for brushing
In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day stir for a few seconds before using.
Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.
Pour a dime-sized amount of canola oil into a wide round pan and spread with a paper towel. Ladle some batter into the pan and spread in a circular pattern so a thin pancake layer is formed.
After about 2 minutes on medium heat, or until some color appears on the face-down side, carefully flip the crepe with a thin spatula and add all ingredients to 1/4 of the crepe, making sure to be generous with the nutella.
Fold the crepe in half twice and serve.
The veggie and egg filling is perfect for the vegetarians and breakfast lovers out there. The following crepe recipe leaves a lot of room for embellishment and customization, and it is definitely one of the more nourishing options.
Food & Wine made some savory crepes with smoked salmon inside. Serve these up at brunch time for an extra special treat.
4. Shrimp, Pork, Bean Sprouts Recipe
If you want another fun concoction, check out this crepe from Food & Wine too. Shrimp, bean sprouts and pork come together quite nicely in this savory creation.
5. Lasagna Crepes Recipe
You can make a super delicious savory lasagna creation out of crepes too. Just follow along and don’t forget your ricotta! (via)
6. Ham, Cheese, Hollandaise Recipes
We found the most perfect brunch recipe around! Cooking & Beer threw some ham, cheese and hollandaise together for this crepe.
7. Kale & Artichoke Recipes Tips
Cookies to Kale make a kale and artichoke crepe that vegetarians will love. Or maybe you’re just cravings something a bit lighter and healthier, this can be your new go-to.
8. Rotisserie Chicken & Cream Cheese
All Recipes mixed up some rotisserie chicken and cream cheese for some deliciously satisfying savory crepes. These are great as a dinnertime treat as well!
9. Chicken & Mushrooms
Chicken and mushrooms are a powerful duo and one that satisfies across the board. Check out Julia’s Album for the savory crepes recipe behind this yummy crepe filling.
10. Mushrooms, Spinach, Cheese Recipes
Food has a recipe where mushrooms take center stage for savory crepes. For those that wants to nix the meat, dive into this crepe!
11. Spinach, Bacon, Hollandaise
Chef in Training made a personal favorite by mixing up some spinach and bacon crepes. And to make it even better, it was all topped Hollandaise sauce!
12. Goat Cheese
Goat cheese could be a show stopping filler as well. With some herbs and cheese, you just cannot go wrong with this crepe! (via)
13. Sweet Monte Cristo
Food Blogs whipped up a monte cristo crepe that we’re absolutely drooling over. Don’t forget the raspberry topping!
Are you a fan of tacos? If so, fill up your crepes with some taco-inspired enchilada filling with help from Mel’s Kitchen Cafe.
15. Tomato, Basil, Goat Cheese
Naturally Ella made another favorite crepe for those that want to go without some meat. Inside you’ll find a caprese crepe to serve up at brunch time for the family.
16. Eggs, Ham, Swiss
Cooking Classy made a breakfast crepe the family will love too. Ham, eggs and swiss are a classic combination that’ll satisfy every time.
17. Chicken & Broccoli
Creations by Kara knows that chicken and broccoli goes together seamlessly too. Check out this crepe recipe and whip it up for dinner tonight!
18. Scrambled Eggs
Here’s another breakfast recipe that you’ll love. Home Cooking Memories shows us exactly what to do to make these right at home.
19. Ham, Swiss, Asparagus
We already know that ham and swiss go together. But if you add a bit of asparagus in there too you’ll be happy with the outcome, we promise. (via)
Over at Cooktoria, you’ll find this delicious cabbage-filled crepe to try your hand at. Grab the recipe and try it out at home now!
21. Summer Squash, Tomato, Chickpea
This beautiful recipe is from Half Baked Harvest. Fill up your crepe with veggies and dive right into this special dish.
22. Turkey & Pesto
Turkey and pesto can be quite the delicious combination too. Grab this recipe over at Chef in Training and done forget to add a bit of cheese!
23. Ham & Egg
Martha Stewart has another ham and egg recipe that we’re loving. It’s not only pretty to look at but it’s delicious to bite into.
24. Mushrooms & Gruyere
Food & Wine mixed up some mushrooms and gruyere cheese. It’s got French flair and will satisfy all the tummies at the table.
25. Spinach, Artichoke, Brie
And finally, Half Baked Harvest gave us another classic, veggie-centered combination with this spinach, artichoke and brie crepe. Serve it up this weekend!
Great Crepe Recipes
1. Basic Crêpe
This base recipe will get you started making crêpes. For the most part, this recipe doesn’t change. What does change is the filling inside of the Crêpes.
If you don’t know what crêpes are, I usually tell people they’re like a thin, eggy pancake.
Typically after they are made, you roll them up with something inside of them and then drizzle something on top.
For the history of crêpes and a basic recipe head over to Philosokitchen.
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a crêpe recipe that she had found. "Only a French person can teach you how to make crêpes," Jackie declared, and the next day she brought in an electric skillet to demonstrate her superlative version for her office mates. My mom knew a good thing when she tasted it, and she promptly appropriated the recipe. When Mom got married, her coworker brought her a crêpe pan from Paris, and it has become beautifully seasoned from nearly 40 years of use. I have many happy memories of weekend brunches, downing six or seven delicious crêpes and fighting with my brother over the last one.
I also have happy memories of hours spent at my mom's side, watching her pour the batter into that pan and turn it just so. A few years ago, she gave me a pan of my own, and this recipe is now one of my specialties — a favorite request from my boyfriend and our friends. Over time I have experimented, using different liqueurs for flavoring. I still prefer regular brandy, but I have also had great results using two parts bourbon and one part Amaretto, or substituting specialized brandies such as Cognac or fruit-flavored eau-de-vie.
This recipe is perfect and a great base for any crepe you're craving. I tend to add some vanilla bean paste for added flavor when I'm making mille crepe cake (recipe needs to be doubled) and it is amazing. Highly recommended.
I already gave these a 4 fork rating. Talk about easy and versatile! Just wanted to add another topping. I topped these with a "bananas foster" topping. Quickly pan fried sliced bananas with some brown sugar and a splash of bourbon. Another outstanding dessert offering -- or a very indulgent breakfast option server with iced coffee and eaten outside in the garden. :-) Sheesh, you are now forced to rate!! If they are going to force you to rate, then they should allow you to comment on your original rating. Come on, Epicurious, wake up -- this site is rapidly going backwards with presentation, not forwards!
FABULOUS. These were great as written but I was also looking for a recipe for sweet crepes so modified this slightly the second time. Added 1 tablespoon of sugar and 2 teaspoons pure vanilla extract. Topped with a little butter, sugar and a squeeze of lemon -- and am very happy it made more than the recipe said in my 6 inch pan -- perfect size for me. I plan to try it with savory additions next time -- like basil from the garden to see if the flavors will come through -- if so, I'll be making a ton of basil crepes to freeze for the winter.
Simple and delicious. Only thing i would change, add the flour last.
Why, oh why have I been afraid to try making crepes. This recipe made me look like I have been making these for years and they are delicious -- tender, thin and yummy! I followed the recipe as written and got 11 8" crepes. I can't wait to try this recipe with a few modifications to make sweet and savory versions.
I would give this recipe 10 forks if I could. Absolutely PERFECT crepes every time. I got 10 10" crepes out of this recipe. Perfect thinness, color, and texture. Why crepes aren't a co-opted American staple is beyond me. I also found that if you let the crepes cool to room temperature with paper towels in between, you can store them for at least a week in the fridge in a Ziplock bag. I find that keeping a fresh fruit sauce (like strawberry shortcake sauce) in Tupperware makes a great grab and go breakfast with these.
I had always made crepe batter using a blender and my boyfriend requested crepes when I was visiting. His bachelor kitchen doesn't have many of appliances, ingredients or much in the way of cookware. I was so happy to find such a simple back to basics crepe recipe that only required a whisk, a large bowl, one frying pan and four ingredients, but yields delicious crepes. In fact it was so simple my boyfriend who can only cook the very basic of things managed to successfully make crepes using this recipe too. Seems like it is a great choice for kids learning how to cook or college students wanting a gourmet treat that is very inexpensive to make. Can't go wrong with the simplicity of a classic. The crepes are delicious and tender.
I love this recipe! It is so easy, reliable, and allows for flavor additions as desired: lemon zest, almond extract, etc.! Delicious, but certainly not a candidate for whole wheat flour, as it costs too much texture-wise.
An all time favorite at our house. Recipe says to refrigerate I usually don't refrigerate and I use low fat milk the end result is still wonderful. My kids like the crepes with just plain powdered sugar, the adults do ham and cheese and different fruit jams.
So yumy I make a super esay strawberry sauce and top it with that butter cinamon and honey. Fat free milk works fine
Yum! i made it for my family and it was a huge hit. i also made some cinnamon honey butter to put on top it was sooo good
What I like to do is mix the eggs and milk first, add a pinch of salt, a pint of sugar (for sweet crepes), 1/2 - 1 tsp of vanilla extract and whisk. then add flour and another pinch of nutmeg and cinnamon. Turns out PERFECT. Been making this for girlfriend a long time now and she loves smearing the crepes with nutella and strawberries.
Jamie, A little common sense with the order of ingredients goes a LONG ways! One can't be to literal with recipes.
Huge fault in method! I dont think ANY of the other reviewers actually followed the instructions. One cannot whisk a cup of flour into two eggs. What a mess I made! It makes a very sticky lump. Some of the milk should probably go in before all the flour. I chopped the lump into some of the milk with a knife and fork until I thought the blender could handle it. Maybe it will turn out OK.
My husband makes this almost every weekend for our family breakfast. Very good and easy to make. The kids love them with powdered sugar, we like them with strawberry jam or lemon curd.
after returning from paris. i really wanted crepes! this recipe was brilliant. Smeared with melted nutella, bananas and cream! will make again!
I have been making this recipe since 1996 . The only thing I do differently is add a pinch of nutmeg. I use this recipe mainly for manicotti which is an Italian pasta dish. Each crepe is filled with ricotta & Italian cheese,covered with sauce then baked. Excellent!
I love this recipe I make it and eat them with Nutella or sugar and lemon juice.
This was great! My wife and her friends said Creps were really hard but this recipe proved them wrong. It's very easy and the result is great! Like the ones I remember having while living in Quebec.
Delicious! I always use this crepe recipe!
My family loves this recipe. We eat them for breakfast with cinnamon sugar & maple syrup. Always a winner.
I searched for a crepe recipe after returning from Paris. As it was my first time making crepes, this basic recipe fit the bill perfectly. I added various sweet and savory fillings and was happy with each combination.
I tried a half-recipe, I forgot to buy regular milk and had to use soy milk instead. I was afraid of what the results would be but it turned out pretty well! Will try to make this again using regular milk, I'm sure it will be fabulous.
great and easy ! a keeper :) familiar with the real french crepes with chocolate.. this is good :)
This is my favorite crepe recipe. They come out perfect every time, keep well and pair with so many fillings!