LIVE
Rating: 4.35 stars
191 Ratings
  • 5 star values: 116
  • 4 star values: 47
  • 3 star values: 12
  • 2 star values: 11
  • 1 star values: 5

A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
3
Yield:
6 crepes
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.

    Advertisement
  • Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.

  • Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.

  • After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.

  • Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

Nutrition Facts

216 calories; protein 9.1g; carbohydrates 35.7g; fat 3.7g; cholesterol 68.5mg; sodium 109.2mg. Full Nutrition
Advertisement

Reviews (147)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/15/2005
Excellent! I haven't had crepes like this since I was little. I added an additional 1/4 cup of milk though which thinned the batter out and made it easier to make thin crepes. I read the other reviews and it sounds like they may just have their pan too hot. Start off low with just enough butter to coat the pan well. The gradually increase the heat and again decrease if it starts to turn the butter brown quickly. Reapet the bit of butter on each crepe that is cooked. This helps it get it's outer edge crispness without being dry. Yummy! Read More
(160)

Most helpful critical review

Rating: 3 stars
02/10/2007
I liked this recipe, but I'd make a few changes... I like an eggier, softer, sweeter crepe. I'd add an extra egg or more milk to make it less tough; a tsp. of vanilla to give it a really good flavor; and I used about double the batch and a 1/2-3/4 cup for each batter. I like the big crepes! All in all, pretty good! Read More
(77)
191 Ratings
  • 5 star values: 116
  • 4 star values: 47
  • 3 star values: 12
  • 2 star values: 11
  • 1 star values: 5
Rating: 5 stars
06/15/2005
Excellent! I haven't had crepes like this since I was little. I added an additional 1/4 cup of milk though which thinned the batter out and made it easier to make thin crepes. I read the other reviews and it sounds like they may just have their pan too hot. Start off low with just enough butter to coat the pan well. The gradually increase the heat and again decrease if it starts to turn the butter brown quickly. Reapet the bit of butter on each crepe that is cooked. This helps it get it's outer edge crispness without being dry. Yummy! Read More
(160)
Rating: 4 stars
10/04/2003
Iv'e never had crepes before, but I really liked this recipe. One problem I had was that the first crepe used all the margarine and the skillet was too hot then to add more. Maybe butter works better. Read More
(80)
Rating: 3 stars
02/10/2007
I liked this recipe, but I'd make a few changes... I like an eggier, softer, sweeter crepe. I'd add an extra egg or more milk to make it less tough; a tsp. of vanilla to give it a really good flavor; and I used about double the batch and a 1/2-3/4 cup for each batter. I like the big crepes! All in all, pretty good! Read More
(77)
Advertisement
Rating: 3 stars
11/28/2006
This is a very simple and easy recipe. I found the batter a little too thick so added some extra milk. They didn't have a strong taste which means this recipe works well for both sweet & savoury (I made savoury ones). Read More
(31)
Rating: 5 stars
10/07/2007
nice and simple recipe! VANILLA IS A MUST! it makes them perfect! i like to spread them with nutella YUM Read More
(23)
Rating: 5 stars
10/04/2003
These are so tasty I personally topping them with chicolate sauce. It is so easy and it is really worth it! You have to make sure that they are REALLY thin or else they will end up being pancakes. Try not to tear the mini-pancakes. Read More
(22)
Advertisement
Rating: 2 stars
01/31/2005
I found that the batter was really too thick and I was not getting the type of crepes that I like. Read More
(17)
Rating: 5 stars
11/12/2009
Finally I can make a wonderful crepe! Thanks for the recipe. I was very happy not to have to set the batter in the fridge for 2 hours to two days as some other recipes call for. The crepe itself has a very nice texture and appearance and was very easy to work with. Read More
(14)
Rating: 5 stars
08/17/2006
Simple easy and tasty. Nice recipe. The only thing I did was reduce the amount of butter put into the pan. First crepe turned out horribly deformed (still tasty though). Read More
(13)