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Basic Crepes

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READY IN 30 mins

Basic Crepes

Read Reviews (1377)

"Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand." — JENNYC819

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Original recipe makes 8 crepes Change Servings

1 cup all-purpose flour
2 eggs
1/2 cup milk

1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

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Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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Great recipe, with ONE exception: I initially followed the directions to whisk the flour/eggs then add the wet ingredients, but this left me with VERY lumpy unusable batter. Doing the reverse - mixing the eggs & wet stuff then sifting in the flour - worked way better.

—Morley

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Most Helpful Critical Review

Feb 14, 2007

Someone tell me what I did wrong please! I prepared the batter from the previous suggestions and it came out beautifully, no lumps, but when I put it in the well-oiled pan, it just turned into scrambled eggs! I had to throw it out! It can't be the recipe because all of these reviews, so maybe it was the pan, the spatula.......I don't know! Help! (SMILE)

—BABYGIRL30S

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1,909 Ratings

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Oct 02, 2006

BRILLIANT BASIC CREPES. This is a scrumptious recipe for thin, delicious German style pancakes. I'm a professional musician and recording artist, and I often find myself in the kitchens of recording studios, trying to make something edible from the staple ingredients studios keep in their kitchens. Well, this recipe is it!!! Everyone has milk, eggs, salt, butter, and flour in their kitchen, and these babies whip up like a charm! Even the batter will keep in the fridge for a few days. Personally, I like to throw in about a third cup of granulated sugar and a quarter cup of powdered sugar to make them sweet and a little crispy around the edges. Just be sure to put a fresh dab of butter in the pan before pouring the batter each time. I've tried countless pancake/crepe recipes, and nothing really impressed me until this one. I recommend it most enthusiastically! Christine Anderson

—Christine Anderson

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Dec 08, 2003

MMM! best crepe recipe ever! one of my favorite breakfast recipes! I often make an apple cinnamon mixture (fry together 1 tbsp butter, 1 apple chopped fine, a pinch of each cinnamon and nutmeg, and 1 tbsp powdered sugar, until apple pieces are soft.) and roll it inside the crepes! Delicious!

—TRISTIA

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Dec 31, 2006

I had a hard time wrapping my brain around the flour + eggs, then other ingredients....so I just did what I always do....wet stuff blended, then dry stuff added to it. They have turned out great every time I have made them. A touch of sugar and vanilla makes great sweet crepes...some pepper and herbs make great veggie crepes. BOTH are great for breakfast! I almost always double or triple this recipe, and it keeps well in the fridge.

—ilstu99

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Sep 09, 2007

Wonderful! Two modifications: 1 t vanilla, and more water until the batter was "crepe" consistency.

—CTREYNARD

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Dec 02, 2003

super recipe! I live in Europe and got tired of buying the already prepared just add water mixes so I tried this one out! REALLY REALLY easy! I find a good trick if using a non stick pan is to shake it back and forth with the handle now and then- when the crepe begins to slip back and forth it is done on the primary side so you flip and really quickly do the other side or it gets rubbery.

—LUXEMBOURGAHOY

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Oct 02, 2003

I used this recipe for my french class for our Christmas party. I added to it thawed strawberries--whole and sliced, melted semi-sweet chocolate (and some unmelted on top!!), and a frosting consisting of powdered sugar, cream cheese, milk, and vanilla extract. It was such a hit, there were no complaints and the other teachers who got in on our festivities enjoyed them as well!!!!!

—AMBER_RICKER

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Nutrition

Calories
216 kcal
11%

Carbohydrates
25.5 g
8%

Cholesterol
123 mg
41%

Fat
9.2 g
14%

Fiber
0.8 g
3%

Protein
7.4 g
15%

Sodium
235 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Basic Crepes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 216
Calories from Fat: 82

% Daily Value *
Total Fat 9.2g 14 %
Saturated Fat 4.9g 24 %
Cholesterol 123mg 41 %
Sodium 235mg 9 %
Potassium 115mg 3 %
Total Carbohydrates 25.5g 8 %
Dietary Fiber 0.8g 3 %
Protein 7.4g 15 %
Sugars 1.7g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 7 %
Iron 19 %
Thiamin 27 %
Niacin 26 %
Vitamin B6 4 %
Magnesium 5 %
Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.