Prep 8 mins
Cook 0 mins
These can be used for desserts, breakfasts, snacks, even the main course! The batter needs to be refrigerated for at least 1 hour before cooking.
- 3 eggs
- 2⁄3 cup milk
- 2 tablespoons unsalted butter or 2 tablespoons margarine, melted
- 1⁄4 teaspoon salt
- 1⁄3 cup whole wheat flour
- Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.
- In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
- Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
- Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.
- Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.
- Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
- Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
- Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
- Cook until the crepe edges are golden brown-about 1 minute.
- Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
- Transfer to a warm plate.
- Repeat with the remaining batter, rebuttering the skillet when necessary.
- *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
- Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
- Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F.
- Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
Perfect! I make my crepes in the blender and they always turn out great. This is a nice light eggy recipe for using whole wheat flour.
Having just come back from France, I was really excited to use this recepy but rather disappointed by the taste. I followed the ingredients exactly, only substituting vegetable oil for butter due to not having any at the moment. The cr?pes tasted way too eggy. I like my cr?pes to taste more neutral, so that I can eat them salty or sweet, depending on what I want to eat them with. The egg flavor would mask any other flavor from the filling. I had to add more milk and whole wheat flour, as well as a bit of agave and salt. They came out significantly better and no longer eggy.
The original recipe also had a very thin consistency. I like my cr?pes to fold without breaking, so more flour should do the job.
Another tip: make sure your pan is oiled after each cr?pe and that your heat doesn't go too high so that they don't get crispy but remain soft.
I am baffled by the numerous positive reviews. I made the recipe as directed, with 1/3 cup of whole wheat flour (!?!) and let it stand for 1 hour. I've made crepes many times and was expecting a thin batter, but this batter was no where near thick enough. I had to add a lot of white flour at the last minute. Has some change been made to the recipe???