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.


Serves: 6
Cooking Time: 30 minutes


  • 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



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


Add milk slowly as you whisk all ingredients together.


Melt butter and add to egg mixture.


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


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


Cook until evenly colored. Flip and repeat.

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