"You can do SO much with a crepe. Make many different desserts."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by Nicole H. photo by Nicole H.
photo by Evie K. photo by Evie K.
photo by jloya87 photo by jloya87
photo by SharonChen photo by SharonChen
Ready In:
7 crepes




  • Combine flour, milk, eggs, and oil.
  • Add salt.
  • Heat a lightly greased 6 inch skillet; remove from heat.
  • Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
  • Return to heat; brown on one side only.
  • To remove, invert pan over paper toweling.
  • Repeat with remaining batter.
  • Fill with your favorite filling.
  • Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
  • Endless ideas.

Questions & Replies

  1. Has anyone ever tried freezing or refrigerating them to make in advance? Does it work? How long would it be good for? Thanks!
  2. how many does it make?
  3. this in good and it is simple I did this by mistake but it worked better I put a tablespoon of cocnut oil and it is great
  4. what the sigma
  5. What temp on the stove should I put it on?


  1. These were PERFECT! My SO said these were better than any he has ever had in a restaurant. I used some sliced fresh strawberries and powdered sugrar and whipped cream. This was a great Saturday breakfast. Actually, I have been asked to make them again tomorrow morning! I prefered the ones I cooked until just doughy, not crispy. I am going to try them tomorrow with an apple filling (cooked with some brown sugar and cinnamon).I bet they will be great also. Thanks Inez :)
  2. I haven't had crepes since my grandma passed away almost 4 years ago, because I could never find a recipe like hers. I tried yours this morning and it tasted exactly like hers. Thank you for posting such a wonderful, easy recipe. It really did bring back alot of good memories for me, we will definately be having these again. I had mine with strawberries and whipped cream, they were to die for. Thanks again.
  3. These are really the best crepes I ever made. For breakfast I did fruit and for dinner, we used the leftover batter for cheese crepes. I did add about 2 teaspoons of sugar.
  4. This recipe was great! This is my husband's favorite breakfast food, so I took a chance (okay..HUGE risk..) by making these this morning for our 7 year anniversary. First time in 7 years I've made them right! (Either that or he's just being nice because it's our anniversary :p ) The only tips I have:<br/><br/>1. Oil in the pan does NOT work well. Causes separation between batter making it difficult to spread in pan effectively. Pam worked much better.<br/><br/>2. If you have trouble getting the crepe out of the pan, let it cool down a bit. I found this out by accident when almost giving up on making them & walked away with one it the pan on a back burner. Viola! ever since<br/><br/>3. Start with a high heat pan...then bring it down to a low/very low med. The batter will spread more evenly, cook more even, prevent crisp edges and allow you to remove them much easier! <br/><br/>Thanks again for making it a great anniversary morning! (FYI, our filling was 1/2 C. low fat vanilla yogurt mixed with 2 tbs. homeade berry jam...yuuuumy)
  5. Inez - WOW! I made these & filled them w/ strawberries & cream - recipe #18931. These were a SERIOUS hit! I doubled the recipe for 5 people - and had only 2 leftover crepes. WOW! These made a delightful breakfast, served w/ juice, coffee, a variety tray of gourmet cheeses, smoky mini sausage links & fresh fruit. THANK you for sharing! This is a keeper - and I had lost my favorite Better Homes & Garden crepe recipe. I think this is almost identical - Thanks again! MMMMMMMMMMMMMMmmmmmmmmmm!


  1. 1 Tbsp castor sugar (quick dissolve, baking, superfine) 1/2 Tsp vanilla
  2. I added more milk, an extra egg, couple teaspoons of sugar and some vanilla. They came out thing and golden brown. Perfect for my family.
  3. I'd never made a crepe before and these were SO easy and SO good. I used melted butter in place of the oil and melted 1 tsp of butter in the pan to grease each time I made a crepe. I did a variety of fillings, from leftover artichoke dip, roasted red peppers and smoked turkey, to ham, cheddar and spinach. (I baked these in the oven @ 350* for 10 minutes after filling.) I also did a couple of sweet variations: nutella and banana and raspberry jam and white chocolate. All wonderful!
  4. Great recipe, and flexible. Made as listed, and also made a batch with butter instead of oil, and also with part cream because we ran out of milk. All yummy! My husband insisted on flipping them, and that seems to work fine, too.
  5. These crpes are so wonderful; I usually have to make a double batch to keep up with the demand. I like to substitute a teaspoon of butter (melted) for the oil. I also find it easier to use two bowls, one for the flour, and one for the liquid ingredients. This way you can pour in the liquid mixture into the flour gradually, thusly eliminate lumps. We use a mixture of sugar and lemon juice for our crpes, and they taste delicious!


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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