crêpes

Crepes on a plate topped with strawberries along side a french press and mug of coffee.

As an exchange student in Avignon, France, this was the first recipe I collected. Like so many of the classics, it uses basic ingredients I usually have in my pantry. I’ve learned that you can make crêpes ahead of time if you are entertaining a crowd, and that they freeze well too. For dessert or brunch, dress them up with some chocolate shavings or a dash of Cointreau. Omit the sugar and add some herbs to the batter for a savory dinner version. Try encasing some chicken with a flavorful sauce, or create a vegetarian version.

crêpes

Print Recipe
Serves: 6 Cooking Time: 30 minutes

Ingredients

  • 2 cups flour
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 2 eggs
  • 2 ½ cups milk
  • ¼ cup melted butter (½ cube)
  • spray oil for greasing sauté pan

Instructions

1

In medium sized bowl, assemble flour, salt, sugar and eggs.

2

Add milk slowly as you whisk all ingredients together.

3

Melt butter and add to egg mixture.

4

Heat crêpe or sauté pan to medium high and lightly coat with spray oil.

5

Ladle a portion of batter into pan to fill the center half and swirl pan to spread batter to fill the edges.

6

Cook until evenly colored. Flip and repeat.

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