I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a desert.

Advertisement

Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, combine flour, egg, and milk.

    Advertisement
  • Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.

Nutrition Facts

110.1 calories; protein 5g 10% DV; carbohydrates 16.9g 6% DV; fat 2.3g 4% DV; cholesterol 32.1mg 11% DV; sodium 38.9mg 2% DV. Full Nutrition

Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/10/2004
This works just fine - like anything that involves adding flour to wet ingredients or working with raw flour, you have to let it sit for a bit (I always leave Crepe batter in the fridge for at least a half hour to let the flour do its thing. If the review says it tasted like flour...they didn't let the batter sit. This is a nice recipe because it is simple, easy to remember and you can add salt, orange or lemon zet, a bit of sugar or vanilla, some thinly sliced scallions, or what have you depending on what you want to fill the crepe with. And remember the first Crepe almost always is ruined - don't sweat that. You could add a touch of melted butter to the batter (taking out a bit of the milk) and that will help the stickiness problem. Read More
(210)

Most helpful critical review

Rating: 1 stars
07/23/2008
If I could give this recipe NO stars, I will. I have been cooking recipes from Allrecipes for a good time and 99.9% of the times they are superb, but, honestly, I did not care for this recipe: in these crepes the edges dryed before the center was cooked (and it remains undercooked no matter what I did) they taste like plain flour and milk: nothing above usual, I'm a good cook and I didn't like the crepes, I did mine perfectly round, thin and every time remains a bit of undercooked batter in the center, plus the flavor is like in every crepes: unflavored, just for add your favorite taste: salt or sweet. (Try the basic crepes recipe by Jen, that's a keeper, and you don't need to suffer making the crepes thin as paper, they cooked through very well. Believe me) Read More
(248)
125 Ratings
  • 5 star values: 80
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 12
Rating: 1 stars
07/23/2008
If I could give this recipe NO stars, I will. I have been cooking recipes from Allrecipes for a good time and 99.9% of the times they are superb, but, honestly, I did not care for this recipe: in these crepes the edges dryed before the center was cooked (and it remains undercooked no matter what I did) they taste like plain flour and milk: nothing above usual, I'm a good cook and I didn't like the crepes, I did mine perfectly round, thin and every time remains a bit of undercooked batter in the center, plus the flavor is like in every crepes: unflavored, just for add your favorite taste: salt or sweet. (Try the basic crepes recipe by Jen, that's a keeper, and you don't need to suffer making the crepes thin as paper, they cooked through very well. Believe me) Read More
(248)
Rating: 4 stars
10/10/2004
This works just fine - like anything that involves adding flour to wet ingredients or working with raw flour, you have to let it sit for a bit (I always leave Crepe batter in the fridge for at least a half hour to let the flour do its thing. If the review says it tasted like flour...they didn't let the batter sit. This is a nice recipe because it is simple, easy to remember and you can add salt, orange or lemon zet, a bit of sugar or vanilla, some thinly sliced scallions, or what have you depending on what you want to fill the crepe with. And remember the first Crepe almost always is ruined - don't sweat that. You could add a touch of melted butter to the batter (taking out a bit of the milk) and that will help the stickiness problem. Read More
(210)
Rating: 5 stars
12/07/2003
I am French Myslef and this is the style I remember My Grandpa making Read More
(155)
Advertisement
Rating: 5 stars
01/25/2004
An excellent and easy crepe recipe! Very tasty with any sort of sweet topping. I didn't have butter or anything so I used this one instead of my usual nalesniki recipe and it turned out excellently! To the reviewers who gave this recipe such a bad rating: If you can't make this crepe recipe, don't even try Polish crepes, holy geez! Some of these reviewers must not know how to make crepes or something (they are NOT pancakes) because this one was so very simple and worked every time! Remember, with pancakes, you are making thick small things, with crepes, you fill the entire pan with a very thin layer of batter and then you roll them up after. There is nothing wrong with this recipe people, give it a try! Read More
(81)
Rating: 1 stars
07/23/2008
mm I still don't care for this recipe OF COURSE I DO know that they are not pancakes (some people think that the world is as "smart as they are") And I've been in France having REAL french crepes so I can say this recipe is useless. And also I have to say that I'm not a begginer: I'm very good at cooking. I'm not giving this recipe a third chance. The basic crepes by Jen are what I was looking for. You can try to do this recipe as many times as you want. It always will taste like plain flour. If you DO KNOW the difference between pancakes and crepes then don't waste your time:) Read More
(35)
Rating: 5 stars
07/31/2003
These were ridiculously easy to make. Great with blueberries or just plain butter with REAL maple syrup. Yummy! There were lumps when i put them in the pan but when the Crepe was done they were gone. Very easy to flip! No mess. Read More
(31)
Advertisement
Rating: 4 stars
12/07/2003
This recipe was delightfully simple and very tasteful. I added a tad bit of sugar to my batter and made crepes for a party. Everyone was impressed with the "Real French Crepes" Read More
(28)
Rating: 4 stars
07/31/2003
I have used this recipe for years. Read More
(25)
Rating: 5 stars
07/21/2003
quick and simple. tastes great! Read More
(24)