Crêpes Recipe

Happy to offer my tried-and-true pancake recipe today. Luckily, crepes are easy to make and don't require specific equipment!   

– ¾ cup all-purpose, whole wheat or buckwheat flour  – 2 teaspoons sugar (up to 1 ½ tablespoons for sweeter crepes) – Optional: 1 teaspoon vanilla extract (for sweet crepes) – ¼ teaspoon salt – ¾ cup milk of choice – 2 large egg – 1 tablespoon unsalted butter, melted (plus more butter for greasing the pan)


Whip everything up. Whisk or hand-blend until smooth, scraping sides. After removing significant flour lumps, set bowl aside.  


Step 1

Medium-heated stainless or non-stick skillet. Grease a pan. With a clean wipe or paper towel, apply butter fast and evenly.  

Step 2

Pour batter into pan using ¼ cup measurements. Swirl the batter 45 degrees towards you to coat the base.   

Step 3

One minute to matte top and brown bottom pancake. Flip pancakes with wide silicone spatula.   

Step 4

Transfer the pancake to a dish when the second side is faintly speckled.Buttering and scrubbing skillet between batter cycles.  

Step 5

Top and quarter pancakes. Enjoy! Store crepes covered in the fridge for 4 days (top with toppings before serving).  

Step 6

Using parchment paper, pancakes may be frozen for three months without sticking.  

Step 7

Also See

Pistachio Butter