Try Mine 15 Minute Crepes!

"What makes all the difference in the texture of these is the warmed milk with the melted butter--AND the baking powder to help them rise, stay lighter. Try this version!"
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Ready In:




  • Heat together, over medium heat, the milk and butter JUST until the butter has melted.
  • Remove from heat.
  • Add a little of the butter/milk to the beaten eggs.
  • Continue adding more of the butter/milk to the egg, slowly to avoid cooking the eggs.
  • Mix flour, baking powder and salt.
  • Add wet ingredients to the dry ingredients and whisk well or blend with an electric hand blender.
  • Heat skillet with a little butter on medium high until a few drops of water sprinkled on the surface sizzle.
  • Pour 1/4 cup of crepe mixture into middle of pan and swirl it around to make a thin crepe.
  • Loosen edges with a spatula and flip as desired - if you want a lighter golden crepe or browned and crisper crepe.
  • Cook no more than 20 seconds on the second side.
  • Stack in 200 degree oven, if you want to make a lot at once.
  • Batter can be stored in the refrigerator for up to a day or 2.
  • These are great with just melted butter and sugar sprinkled lightly over them.
  • or with fillings - such as apples with cinnamon and sugar and melted gruyere cheese.
  • or with emmenthal cheese and asparagus or broccoli or mushrooms.
  • or for a quick sweet snack for kids.
  • HINT: no need to buy a sifter - just shake the flour through a sieve.

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56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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