Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.

ANN57
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.

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  • Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Nutrition Facts

163.8 calories; 6.4 g protein; 17.2 g carbohydrates; 111.1 mg cholesterol; 234.5 mg sodium. Full Nutrition

Reviews (795)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2005
I had never made crepes before, but thought, "how hard could it be?" Well, it does take a little practice. The first few attempts were "practice crepes"! You need the right sized pan, and it should be nonstick, for ease of turning. A tiny bit of Pam sprayed on the pan ensures that they don't stick, and worked better for me than oil or butter. I kept trying to turn the crepe to soon, and it would fall apart. Go ahead and let it cook until it looks completely cooked before you flip it, and then it only has to cook for just a bit on the other side. I also found a fairly low heat works best - around 2 on my particular stove. We fill these with a mixture of warm sweetened cottage cheese and cream cheese flavored with a bit of vanilla, and then top with either a fresh fruit sauce or canned fruit filling. Cottage cheese gets very watery when warmed, so you either need to strain it before mixing with the other ingredients, or use dry curd cottage cheese. We have also slathered Nutella on the crepe, filled with sliced bananas, and topped with slivered almonds and whipped cream. Read More
(925)

Most helpful critical review

Rating: 3 stars
03/23/2009
This was a great easy recipe...I just think it was a bit too eggy for me. Read More
(17)
1125 Ratings
  • 5 star values: 967
  • 4 star values: 119
  • 3 star values: 26
  • 2 star values: 5
  • 1 star values: 8
Rating: 5 stars
10/16/2005
I had never made crepes before, but thought, "how hard could it be?" Well, it does take a little practice. The first few attempts were "practice crepes"! You need the right sized pan, and it should be nonstick, for ease of turning. A tiny bit of Pam sprayed on the pan ensures that they don't stick, and worked better for me than oil or butter. I kept trying to turn the crepe to soon, and it would fall apart. Go ahead and let it cook until it looks completely cooked before you flip it, and then it only has to cook for just a bit on the other side. I also found a fairly low heat works best - around 2 on my particular stove. We fill these with a mixture of warm sweetened cottage cheese and cream cheese flavored with a bit of vanilla, and then top with either a fresh fruit sauce or canned fruit filling. Cottage cheese gets very watery when warmed, so you either need to strain it before mixing with the other ingredients, or use dry curd cottage cheese. We have also slathered Nutella on the crepe, filled with sliced bananas, and topped with slivered almonds and whipped cream. Read More
(925)
Rating: 5 stars
11/10/2003
Amazing. I use this all the time because it has never failed me. A friend tried to skimp on the butter but hers did not turn out well. I have tried margarine instead of butter and that works but the taste surely suffers. (no true buttery taste) Definitely add vanilla extract. These FREEZE very well and have often rescued me when I have unexpected guests. Sounds like a lot of eggs but actually does not have an eggy taste to it. I have also used the recipe for bacon/asparagus wraps. Also, I have put in salt/pepper, goat cheese, roasted red peppers and portabellos to make it a crepe sandwich wrap...DELICIOUS! Read More
(615)
Rating: 5 stars
11/11/2003
Excellent submission Ann! This is one of the best crepe recipes I've found so far. I added a little vanilla extract and some cinnamon to the batter for added flavor...though it's great as is. I made these for breakfast and as a snack for my kids. My hubby (who's picky about this kind of stuff) gave me 2 thumbs up. Will definitley make again. Thanks Read More
(395)
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Rating: 5 stars
04/16/2006
I have been making crepes for 15 years, using various recipes and now finally I found one that is a real keeper! I mixed all ingredients, adding 1-2 teaspoons of vanilla in the blender for a perfect batter. Then I let it settle in the fridge for a few hours. These were the easiest and BEST crepes ever. They were thin yet sturdy enough to flip, maintained a perfect round shape and were delicious! Thank you!!! Read More
(236)
Rating: 5 stars
03/31/2004
Delicious! I was an expert creper with the first one. Combine ingredients in the bowl and whisk together per instructions. Then put combined ingredients in the blender. Blend for 10 seconds. Mine had no lumps. Make sure to pour a little mix into the pan and spread thin by moving the pan around. My fiance and I loved them. Try with raspberry jam and cool whip. Roll then sprinkle with powdered sugar. These are soooooo yummy. You won't be disappointed. Read More
(121)
Rating: 5 stars
11/09/2003
First time creper! And boy did I end up looking like a pro! This recipe was a cinch. Although, I wasn't able to get it mini-lump free all the crepes turned out munchingly good! Positive feedback from all users* (Ebayese)A++++++ The flavour (Cdn spelling) was subtle, not too eggy but still a little eggy, texture was smooth and the strength was all there (held all the strawberries/ice cream/ whipped cream and chocolate sauce in!). People wanted to know WHEN I'd become such a good cook. Humbly all I had to say was "Allrecipes.com, baby." Read More
(97)
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Rating: 5 stars
11/11/2003
Absolutely wonderful. I added a pinch of cinnamon and a 1/2 tsp. of vanilla to mine. I served them with sliced strawberries, la Creme vanilla yogurt and a sprinkling of brown sugar. Yummy! The crepes were extremely easy to make and the recipe made way more than 8 crepes (but I used a small crepe pan). Great recipe -- definitely a keeper! Read More
(92)
Rating: 5 stars
01/25/2004
Thank you for this delicious recipe. I made it twice... the first time, I followed the recipe, and it was delicious. The 2nd time I made it, I added the same amount of brown sugar as the recipe called for white sugar (in addition to the white sugar) and I liked it even better. I also added a drop of vanilla and a little cinnamon. Delicious!! Read More
(63)
Rating: 5 stars
01/10/2004
I screwed up and left out the butter and these were STILL great. (I might continue to make them this way to be a little healthier). Read More
(56)
Rating: 3 stars
03/23/2009
This was a great easy recipe...I just think it was a bit too eggy for me. Read More
(17)