Thursday, August 18, 2011


I always thought crepes were hard to make, but the other day I came across a recipe in a parenting magazine and they looked fairly simple so I gave them a try! Yum!! It took some time to use all the batter and it made a ton of crepes!


2 cups milk
1 cup flour
3 eggs
1 Tbsp sugar
1 tsp vanilla extract
1/4 cup melted, unsalted butter, plus extra for greasing

1. Combine all ingredients in a mixer or blender and blend until smooth.

2. In a medium-size skillet over medium-low heat, melt 1/2 tsp butter; ladle in 1/4 cup crepe batter. Swirl the skillet until you have a tin layer of batter covering the entire bottom.
3. Cook until the underside is golden brown, about 2 minutes; flip. Cook until the other side is golden brown, about 1 minute.
4. Add a filling, if desired, right after flipping. Place ingredients down the center of the crepe so you can fold in the sides like an envelope. If you aren't using a filling, cook all the crepes, then put them on a plate in the middle of the table alongside bowls of various fillings---jams, Nutella, whipping cream, sauteed fruit, etc.---so everyone can choose their own.
5. Dust with confectioners' sugar before serving.

Additional tips: If you have time, let the batter rest for half an hour before frying the crepes. And you can keep any unused batter covered in the fridge for one day.
If you want to make the recipe savory, not sweet, you need to lose the vanilla extract and the sugar. Then you can put whatever you want inside.


  1. We LOVE crepes around here. This is close to the same recipe we've used in my family for ages. You can substitute butter with any healthy oils, too. Looks so yummy!