Crepes by Ratio

"I love the ratio book. It demystifies and opens creativity. Four BATTER VARIATIONS: Herbed: add 1 tsp chopped fresh parley and 1 tsp chopped fresh chives. Espresso: add 2 tsp instant espresso powder Buckwheat: omit 2/3 flour and add 2/3 buckwheat flour Cinnamon: add 1 tsp ground cinnamon"
photo by Ambervim photo by Ambervim
photo by Ambervim
photo by Ambervim photo by Ambervim
Ready In:
1 Crepe


  • 1 ounce milk (maybe another liquid, water, stock, juice, cream, etc. Thinner you can increase by up to 25%)
  • 1 ounce egg (my large are 1.875 oz)
  • 12 ounce flour
  • salt (optional)
  • sugar (optional)
  • vanilla extract (optional)


  • Average crepe is 2 oz so adjust recipe to number of crepes you need.
  • My large eggs are about 1.875 oz each.
  • Use a scale and zero bowl, add eggs and note weight. Zero scale.
  • Add same weight milk. Zero again.
  • Add 1/2 the weight of egg.
  • Whisk well. Let it sit fo flour hydrates.
  • Crepe pans or nonstick pans need less fat for cooking, resulting in a lighter crepe. A well seasoned cast iron would be good. A clean stainless steel pan will suffice.
  • Using paper towel or silicone brush, lightly cover hot pan with oil or butter.
  • 2 oz of batter in a 9" pan will be nice and thin. Make as thick or thin as you wish.
  • Cook untouched until set. Gently turn and briefly cook other side.
  • Remove to rack as more are made.
  • Can cool and stack, cover and refrigerate for later use.
  • Fold sides in 1st, bottom up and roll. Place seam side down.
  • Make leftovers elegant.
  • Chicken, duck, beef, pork, sausage etc.
  • Cream cheese, sour cream and chives mixed layer lox or smoked salmon.
  • Ham and cheese.
  • Corned beef, saur kraut and swiss then bake.
  • Saute spinach and shallots with salt, pepper and nutmeg add cream and cook till thick.
  • Lemon curd and top with honey or creme fraiche.
  • Jam, fold and top w/powdered sugar.
  • Make a donzen layer crepe cake with your choice filling.
  • Apple, butter, brown sugar sauted, fold and top with cinnamon.
  • Saute bananas in butter and brown sugar, add shot rum, roll in crepe and top with chocolate sauce.
  • Make syrup of OJ, sugar and orange zest w/little lemon juice. Add shot of Gran Marnier or other cognac. Reheat crepes in syrup, fold into triangle and serve -- or add more liquieur and flame them -- in style of crepes suzette.
  • Blackberries, cream cheese, sugar, lemon juice, brandy, cornstarch, cinnamon and butter.

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As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
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