Basic crepe

In most recommended, recipe on October 6, 2010 at 8:51 am

Basic crepeThis crepe recipe is a time machine. It was one of the first recipes I ever found on the internet. It was definitely one of the first time I cooked something that I had never seen my mom make. Most importantly, it was for a school project for French class in high school.

Slightly related side-note: how did making crepes help me learn French? Does making a volcano or a pyramid teach you history? I think actual cooking lessons might be helpful, but these potlucks and crafts we had were sheer bribery.

Although. It’s such a simple recipe, and I’ve used it dozens of times since then, so I guess I can’t complain too much.

Basic crepes (via Allrecipes)

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  1. Melt butter over stovetop. (I used to do this in the microwave, but it always ended up scalding. You’ll have more control on the stove).
  2. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  3. Heat a lightly buttered nonstick frying pan over medium high heat. Pour or scoop the batter onto the griddle. Try using a 1/4 measuring cup. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.


  • Great with cheese, ham, butter, jam, Nutella, fried mushrooms–pretty much anything you have hanging in your fridge.
  • Excellent as the base for Baked eggs (although more work).

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