Basic Homemade Crepes

READY IN: 2hrs




  • In a medium bowl, combine flour and salt.
  • In another bowl, whisk together the eggs, milk, butter and brandy (vanilla or almond extract) and then add to the flour mixture.
  • Gently combine with the whisk.
  • Let the batter stand for at least one hour at room temperature OR cover and refrigerate it overnight, stirring again before using.
  • Heat a crepe pan or a small (6-7 inch), non-stick skillet over medium heat.
  • Brush pan with canola oil (my favorite) or spray with a non-stick cooking spray.
  • Pour about 3 Tablespoons of batter (scant 1/4 cup) into the pan and quickly tilt the pan to coat the bottom.
  • Cook the crepe until the edges start to curl up and the bottom begins to brown (about 1-1/2 minutes).
  • Loosen edges of the crepe with a spatula and gently flip it over. Cook the top about half a minute.
  • Slide the crepe onto a wire rack to cool.
  • Repeat with remaining batter, stirring occasionally.
  • Keep the cooked crepes warm by removing them from the rack and into a pie plate. Cover lightly with foil and put in your oven, set at the lowest temperature.
  • For storage: Cool crepes, wrap in foil and refrigerate for several days before reheating in a warm oven, or wrap tightly in foil and then put in a Ziplock bag and freeze for up to one month. You do not need to put wax paper between the crepes before freezing.
  • To reheat from frozen, allow the wrapped crepes to thaw at room temperature for an hour, and then reheat (in the foil) at 350° for 15 minutes.