Total Time
8mins
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.

Directions

  1. 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.
  2. In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
  3. 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.
  4. 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.
  5. 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.
  6. Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
  7. Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
  8. 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.
  9. Cook until the crepe edges are golden brown-about 1 minute.
  10. Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
  11. Transfer to a warm plate.
  12. Repeat with the remaining batter, rebuttering the skillet when necessary.
  13. *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
  14. Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
  15. Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F.
  16. Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
  17. Enjoy!
Most Helpful

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.

Mamma Mia Mamma Mia November 13, 2012

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.

cooking4friends July 12, 2012

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???

Podkayne May 26, 2012