Total Time
Prep 8 mins
Cook 15 mins

I have made these with my 'second mom' many times...and they bring back fond memories. Thats why I wanted to share them with YOU!

Ingredients Nutrition

  • 34 cup flour
  • 3 tablespoons sugar
  • 18 teaspoon salt
  • 34 cup milk
  • 1 12 tablespoons butter (melted)
  • 2 -3 eggs (Generally I will use 2 1/2 eggs)


  1. Melt butter and allow to cool completely (this is to insure that the warm butter doesn't begin to cook the eggs).
  2. Crack eggs into medium bowl and whisk until nice and thick.
  3. Add milk slowly.
  4. Then slowly whisk butter into egg/milk mixture.
  5. Sift Flour, Sugar and salt into a medium bowl.
  6. Slowly add flour mixture to egg mixture and mix until smooth.
  7. Spray an 8-10 inch frying pan (whatever you have on hand!).
  8. Heat on medium heat (be sure not to OVER heat pan, otherwise the batter will cook to quickly-- not allowing you to cover the pan), and add around 1/4c of batter to pan and quickly turn pan side to side-- to side, allowing batter to cover the bottom of the pan.
  9. Batter should make a thin layer on the bottom of the pan.
  10. Cook until top is no longer wet, and when the underside begins to brown.
  11. Do not attempt to turn; there is no need to.
  12. Remove from pan and spread your favorite jam or jelly on them.
  13. You can also make various desserts with these.
  14. The possibilities are endless!
  15. ENJOY!


Most Helpful

I had never made crepes before, but wanted to try and this recipe looked easy. Boy, is it ever. And the crepes were absolutely delicious even though I omitted the butter and used 1 percent milk. Next time, which will be today, I think I'll cut out the sugar, too, since I'll probably use some savory fillings rather than sweet. Thanks for a recipe that will become a standard in our house.

Caryltoo March 17, 2013

Fantastic recipe. So much easier not flipping them over. I added vanilla for dessert crepes.
I mix mine differently. I let the butter cool and slowly add it to the eggs while whisking the whole time to not cook the eggs. Then I add the milk, this makes a more smooth batter. I let the batter rest for at least 1 hour, preferably wait overnight, and then use it. Much easier to handle when it has time to rest. Omit the sugar and change things up for a savory crepe.

Chef busy bee February 21, 2011

I make a low-fat version of this recipe every Sunday. It's become a family tradition. My modifications: I use Splenda instead of sugar. I use skim milk instead of regular milk. I use egg beaters instead of eggs. I skip the butter entirely (used to use a substitute, but I just don't find it necessary). I add cocoa to the recipe, approximately 1 tbsp, to add a richer, chocolate flavor. I've made both the full-fat version and the low-fat version, and as the low-fat is a bit lighter, my family seems to prefer it (then again, we're all pretty accustomed to lighter tastes, so if you're used to heavier foods, I'm sure you'd prefer the full-fat version).

ZJDad October 15, 2006

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