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READY IN 15 mins

Real French Crepes

Read Reviews (76)

"I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a desert." — SAMMYSAM

Ingredients Edit and Save

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All about Eggs

Measuring All-Purpose Flour

Original recipe makes 7 crepes Change Servings

1 cup all-purpose flour
1 egg

2 cups milk

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Directions

In a mixing bowl, combine flour, egg, and milk.
Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.

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PREP 2 mins
COOK 13 mins
READY IN 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 10, 2004

This works just fine - like anything that involves adding flour to wet ingredients or working with raw flour, you have to let it sit for a bit (I always leave Crepe batter in the fridge for at least a half hour to let the flour do its thing. If the review says it tasted like flour...they didn't let the batter sit. This is a nice recipe because it is simple, easy to remember and you can add salt, orange or lemon zet, a bit of sugar or vanilla, some thinly sliced scallions, or what have you depending on what you want to fill the crepe with. And remember the first Crepe almost always is ruined - don't sweat that. You could add a touch of melted butter to the batter (taking out a bit of the milk) and that will help the stickiness problem.

—SMPARSONS

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Most Helpful Critical Review

Jul 23, 2008

If I could give this recipe NO stars, I will. I have been cooking recipes from Allrecipes for a good time and 99.9% of the times they are superb, but, honestly, I did not care for this recipe: in these crepes the edges dryed before the center was cooked (and it remains undercooked no matter what I did) they taste like plain flour and milk: nothing above usual, I'm a good cook and I didn't like the crepes, I did mine perfectly round, thin and every time remains a bit of undercooked batter in the center, plus the flavor is like in every crepes: unflavored, just for add your favorite taste: salt or sweet. (Try the basic crepes recipe by Jen, that's a keeper, and you don't need to suffer making the crepes thin as paper, they cooked through very well. Believe me)

—PATITO

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93 Ratings

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Dec 07, 2003

I am French Myslef and this is the style I remember My Grandpa making

—ERICQ

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Jan 25, 2004

An excellent and easy crepe recipe! Very tasty with any sort of sweet topping. I didn't have butter or anything so I used this one instead of my usual nalesniki recipe and it turned out excellently! To the reviewers who gave this recipe such a bad rating: If you can't make this crepe recipe, don't even try Polish crepes, holy geez! Some of these reviewers must not know how to make crepes or something (they are NOT pancakes) because this one was so very simple and worked every time! Remember, with pancakes, you are making thick small things, with crepes, you fill the entire pan with a very thin layer of batter and then you roll them up after. There is nothing wrong with this recipe people, give it a try!

—POLISHPEROGIES

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Jul 23, 2008

mm I still don't care for this recipe, OF COURSE I DO know that they are not pancakes (some people think that the world is as "smart as they are") And I've been in France, having REAL french crepes, so I can say this recipe is useless. And, also I have to say that I'm not a begginer: I'm very good at cooking. I'm not giving this recipe a third chance. The basic crepes by Jen are what I was looking for. You can try to do this recipe as many times as you want. It always will taste like plain flour. If you DO KNOW the difference between pancakes and crepes, then don't waste your time:)

—I suggest...

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Jul 31, 2003

These were ridiculously easy to make. Great with blueberries or just plain butter with REAL maple syrup. Yummy! There were lumps when i put them in the pan, but when the Crepe was done, they were gone. Very easy to flip! No mess.

—CBNOW

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Dec 07, 2003

This recipe was delightfully simple and very tasteful. I added a tad bit of sugar to my batter and made crepes for a party. Everyone was impressed with the "Real French Crepes"

—MISSMATTHEWS

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Jul 31, 2003

I have used this recipe for years.

—Tom

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Nutrition

Calories
110 kcal
6%

Carbohydrates
16.9 g
5%

Cholesterol
36 mg
12%

Fat
2.3 g
3%

Fiber
0.5 g
2%

Protein
5 g
10%

Sodium
39 mg
2%

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

Nutritional Information

Real French Crepes

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 110
Calories from Fat: 20

% Daily Value *
Total Fat 2.3g 3 %
Saturated Fat 1.1g 6 %
Cholesterol 36mg 12 %
Sodium 39mg 2 %
Potassium 133mg 4 %
Total Carbohydrates 16.9g 5 %
Dietary Fiber 0.5g 2 %
Protein 5g 10 %
Sugars 3.4g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 11 %
Iron 10 %
Thiamin 17 %
Niacin 16 %
Vitamin B6 3 %
Magnesium 4 %
Folate 22 %

* 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.