Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
8 crepes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

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  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Tips

Read our picks for the best non-stick cookware to make cooking your favorite recipes that much easier.

Nutrition Facts

216 calories; protein 7.4g 15% DV; carbohydrates 25.5g 8% DV; fat 9.2g 14% DV; cholesterol 110.7mg 37% DV; sodium 235.3mg 9% DV. Full Nutrition
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Reviews (2741)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2007
Great recipe, with ONE exception: I initially followed the directions to whisk the flour/eggs then add the wet ingredients, but this left me with VERY lumpy unusable batter. Doing the reverse - mixing the eggs & wet stuff then sifting in the flour - worked way better. Read More
(14779)

Most helpful critical review

Rating: 1 stars
02/14/2007
Someone tell me what I did wrong please! I prepared the batter from the previous suggestions and it came out beautifully, no lumps, but when I put it in the well-oiled pan, it just turned into scrambled eggs! I had to throw it out! It can't be the recipe because all of these reviews, so maybe it was the pan, the spatula.......I don't know! Help! (SMILE) Read More
(436)
3842 Ratings
  • 5 star values: 2890
  • 4 star values: 687
  • 3 star values: 127
  • 2 star values: 49
  • 1 star values: 89
Rating: 5 stars
04/01/2007
Great recipe, with ONE exception: I initially followed the directions to whisk the flour/eggs then add the wet ingredients, but this left me with VERY lumpy unusable batter. Doing the reverse - mixing the eggs & wet stuff then sifting in the flour - worked way better. Read More
(14779)
Rating: 5 stars
10/02/2006
BRILLIANT BASIC CREPES. This is a scrumptious recipe for thin, delicious German style pancakes. I'm a professional musician and recording artist, and I often find myself in the kitchens of recording studios, trying to make something edible from the staple ingredients studios keep in their kitchens. Well, this recipe is it!!! Everyone has milk, eggs, salt, butter, and flour in their kitchen, and these babies whip up like a charm! Even the batter will keep in the fridge for a few days. Personally, I like to throw in about a third cup of granulated sugar and a quarter cup of powdered sugar to make them sweet and a little crispy around the edges. Just be sure to put a fresh dab of butter in the pan before pouring the batter each time. I've tried countless pancake/crepe recipes, and nothing really impressed me until this one. I recommend it most enthusiastically! Christine Anderson Read More
(4610)
Rating: 5 stars
12/08/2003
MMM! best crepe recipe ever! one of my favorite breakfast recipes! I often make an apple cinnamon mixture (fry together 1 tbsp butter, 1 apple chopped fine, a pinch of each cinnamon and nutmeg, and 1 tbsp powdered sugar, until apple pieces are soft.) and roll it inside the crepes! Delicious! Read More
(3899)
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Rating: 5 stars
12/31/2006
I had a hard time wrapping my brain around the flour + eggs, then other ingredients....so I just did what I always do....wet stuff blended, then dry stuff added to it. They have turned out great every time I have made them. A touch of sugar and vanilla makes great sweet crepes...some pepper and herbs make great veggie crepes. BOTH are great for breakfast! I almost always double or triple this recipe, and it keeps well in the fridge. Read More
(1552)
Rating: 5 stars
12/02/2003
super recipe! I live in Europe and got tired of buying the already prepared just add water mixes so I tried this one out! REALLY REALLY easy! I find a good trick if using a non stick pan is to shake it back and forth with the handle now and then- when the crepe begins to slip back and forth it is done on the primary side so you flip and really quickly do the other side or it gets rubbery. Read More
(812)
Rating: 5 stars
09/09/2007
Wonderful! Two modifications: 1 t vanilla, and more water until the batter was "crepe" consistency. Read More
(768)
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Rating: 1 stars
02/14/2007
Someone tell me what I did wrong please! I prepared the batter from the previous suggestions and it came out beautifully, no lumps, but when I put it in the well-oiled pan, it just turned into scrambled eggs! I had to throw it out! It can't be the recipe because all of these reviews, so maybe it was the pan, the spatula.......I don't know! Help! (SMILE) Read More
(436)
Rating: 5 stars
10/02/2003
I used this recipe for my french class for our Christmas party. I added to it thawed strawberries--whole and sliced, melted semi-sweet chocolate (and some unmelted on top!!), and a frosting consisting of powdered sugar, cream cheese, milk, and vanilla extract. It was such a hit, there were no complaints and the other teachers who got in on our festivities enjoyed them as well!!!!! Read More
(408)
Rating: 5 stars
04/21/2003
My children love these! I too added Orange peel and Grand Marnier(SP?). I also let the batter sit for a couple of minutes after all the ingrediants were mixed together! We had them with powdered sugar and diffrent flavored jams! TO DIE FOR!!! Emily Read More
(327)
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