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Classic Crepes

My big sister used to make me crepes and we would feel so fancy. I'm not sure if we felt fancy because they were so delicate or because the word sounded french and fancy. Regardless, crepes are versatile and delicious. You can eat them for dessert or breakfast! We used to smear peanut butter on them, roll them up and devour them. We also ate them sometimes with syrup and other times with fruit and powder sugar. Choose your way! Here is the recipe to make classic crepes. #SoNomNom4u #Vegetarian #Crepes

1-1/2 cups flour

1 TBSP sugar

1/2 tsp salt

2 cups milk, heavy cream, or half and half

1 tsp vanilla extract

3 eggs

2 TBSP butter, melted

oil for cooking

Wax paper dividers


In a stand alone mixer or a bowl with beaters, mix flour, sugar, salt, milk and vanilla. Mix until thoroughly blended and smooth.

Use a really good 6"-8" non stick skillet. The larger the pan, the larger the crepes. They will take shape of the pan.

Heat the pan and brush the pan with melted butter. Do not overheat or butter will burn. Pour 3-5 TBSP batter (3 TBSP for 6" pan) in pan, tipping pan all around to spread batter into a perfect circle. cook about a minute or until it is lightly browned on one side. Crepe is ready to flip when it is easily pulled from the edge of the pan. Flip crepe and cook 30 seconds. Remove from pan and place on a plate. Repeat until all crepes are cooked. Place a piece of wax paper or parchment between each crepe for easy removal from plate.

Serve with any of these items, or anything you can think of!

Whipped cream

Powder Sugar

Maple Syrup


Chocolate syrup

peanut butter

hazelnut spread

fresh fruit

caramel sauce


chocolate chips

ice cream

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