My F&W
quick save (...)

Basic Crêpes

  • ACTIVE: 25 MIN
  1. 4 large eggs
  2. 1 1/2 cups milk
  3. 1 1/2 teaspoons sugar
  4. Pinch of salt
  5. 1 cup all-purpose flour
  6. 1 tablespoon melted unsalted butter, plus more for cooking
  1. In a medium bowl, whisk the eggs, 1/2 cup of the milk and the sugar and salt until combined. Whisk in the flour until the batter is smooth. Whisk the remaining 1 cup of milk and the 1 tablespoon of melted butter into the batter. Let the batter stand at room temperature for 1 hour.
  2. Heat a 7-inch crêpe pan over moderate heat and brush with melted butter. Pour 3 tablespoons of the crêpe batter into the pan and immediately rotate the pan to coat the bottom evenly. Cook the crêpe until lightly browned on the bottom, about 30 seconds. Flip the crêpe and cook until brown dots appear on the second side, about 10 seconds longer. Transfer each of the crêpes to a large plate as it is cooked. Continue making crêpes with the remaining batter, adding melted butter as needed, to make 16 to 18 crêpes.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.