This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner.  No need to add more oil each time unless the pan begins to stick.  Freeze extra crepes for later use.

Crepes

eggs

milk

all-purpose flour

salt

vegetable oil

In a blender combine eggs, milk, flour, salt and oil.  Process until smooth.  Cover and refrigerate 1 hour.


Heat a skillet over medium-high heat and brush with oil.  Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan.  Cook 2 to 5 minutes, turning once, until golden.  Repeat with remaining batter.


All aunts, uncles, and cousins on husband side of family live in Paris. We visit often and I live on crepes for our entire visit. Our family has taught me how to spot the good crepe stands and this recipe reproduces a great crepe.  One key is to make sure your batter is "runny" enough that you can move it around your pan before it sets up.  If it's too thick you cant get a nice thin crepe.  Great recipe!

Delicious and EASY!  This recipe has been used in my family for generations so we've learned a couple of tricks.  1. I don't believe we've ever refrigerated.  The batter's already cold from the milk so why bother?  2. Spray down the skillet with cooking oil lightly and drop just a tiny bit of butter in the center.  When the butter begins to bubble, the skillet is hot enough to start making crepes.  3. If you have any issues with crepes sticking, just spray lightly again.  Once you get going there's no need to add more oil to the skillet.  4.  The thinner the better, so try to get them as thin as you can!  5.  Flip it when it starts to look like the top is setting.  this will keep it from burning.  6. The first crepe is always a mess up.  That one should come off the skillet and immediately be eaten by you.  7. Make it your own.  It's pretty hard to mess these up so experiment (vanilla, cinnamon, brown sugar, peanut butter, etc) and just add enough milk or flour to give it the right consistency.  I've started using vanilla flavored, vitamin infused soy milk  instead of milk and I eat them with berries to make it a little healthier since I consume these pretty frequently.  

One of the easiest, and best crepe recipes around!  If you are pressed for time, use a whisk and bowl instead of a blender; substitute butter for the oil, and you are ready to cook in about 2-3 minutes.  Normally though, try and let the flavour &amp; consistancy develop by standing.

This is a good recipe for basic crepes which I have used often.  For those times when I want a sweeter, dessert-type crepe, I substitute  standard yellow cake mix for the flour, since it contains just the right amounts of sugar and vanilla flavoring.  The result is a lovely, delicately-flavored dessert crepe.

So delicious! I made these for dessert and didn't feel like refridgerating them for an hour so I just made them right away. A yummy addition is to buy a bag a frozen mixed berries, thaw a bowful out in the microwave for 50 seconds, and use a blender to beat with cool whip. Add a scoop of ice cream and it makes a great dessert!

Very good crepes. I like them slightly sweet so I added 1 Tablespoon sugar and 1 teaspoon vanilla. I used butter flavored PAM cooking spray and about 1/4 cup for each crepe.

Oops, I didn't chill for an hour but they still came out terrific!

Super easy and not greasy! This recipe will replace the one I've been using for years and years. I used whole wheat pastry flour. We stuffed them with cottage cheese and fresh stawberries. A little powdered sugar never hurt either!

I haven't tried this recipe, but I love preparing crepes for breakfast. The recipe I use is slightly different: 1 egg, 1 cup flour, 1 cup milk, 1/4 cup water, 1 pinch salt, 2 tablespoons oil, 1/4 teaspoon vanilla (only for desert crepes). My daughter loves hers filled with cheddar cheese and ham. We like ours filled with banana and covered with whipping cream. My favorite filling is: 2 pealed and sliced apples sauteed in 2 tablespoon butter; when it starts to get brown add 1 teaspoon powdered cinnamon, 1 teaspoon brown sugar, cover and cook slow flame 'till apple is tender (add a little water if needed). Fill the crepes with the apples and cover with whipping cream. Delicious!

I also did not wait an hour, but these were perfect! Excellent taste, great texture, my kids and husband couldn't get enough. I had a large pan, so I used 1/3 cup and they were the perfect thickness.

I haven't seen anybody put strawberries as their topping so I thought I would share! I mix a bit of powdered sugar with cream cheese for the filling. For the topping I slice strawberries and sprinkle sugar on top and let sit. Sugar turns to a syrup. Then just pour on top! Best crepe ever!!

wonderful crepes!  I've been making crepes for years- I was raised on them. Mom calls them paper thin pancakes.  I've always used my grandma/mom's recipe. It's different - you use sugar, no oil and do not have to let the batter set.   I decided this recipe is better! They come out perfect and are simple to make.  Make sure you use a 10 inch nonstick skillet and 1/4 cup of batter. Remember the smaller the pan- the thicker the crepe. They are supposed to be paper thin.  I will be using this recipe from now on. Thank you!

FANTASTIC and very easy recipe!  I just used it for a large baby shower so we could have a crepe bar and it was an absolute hit. Thanks!

FYI: 10 times the recipe makes exactly a gallon of batter... Yes, I was busy over the stove =)

Mmm Mmm Good.  Exactly the same as my Jewish Mom's recipe for blintzes.  Fill with a mixture of cottage cheese, eggs and sugar and bake or fry again to cook the egg.  Serve with sour cream and your favorite jam, preserve or jelly.

This is the first time I used the recipe, followed it to the letter and it stuck to my non-stick crepe pan?

This recipes is incredible easy and impressive. Every single crepe turned out! I have been making a lot of spinach/goat cheese crepes. Pour the batter into your pan and let one side cook. Flip and then add a bunch of fresh spinach on top with crumbled goat cheese. Once the other side is cooked I flip each side of the crepe to make a pocket and let the goat cheese inside melt. Delicious!

Great recipe! I love that I can add a little vanilla and sugar to make desert crepes or herbs and pepper to make veggie crepes. I will definitely use this recipe for years to come!

Awesome!! Spread them with a little Nutella and French Vanilla ice cream.  Rolled them up and, drizzled them with chocolate sauce and carmel and topped with whipped cream.  Yum!

I found this recipe about 5 days ago. Now I'm addicted to them, I made an apple filling by just slicing up 2 apples, adding sugar and cinnamon and that't it. I made apple crepes by filling the crepes like a burrito. Entire family love em. Oh yes, I'm a 40 year old man, so anyone can make these.

Almost perfect, but one ingredient is missing from the classic: 1 to 2 Tablespoons of powerdered sugar in the batter!  This is per Joy of Cooking, for sweet, rather than savory crepes.  Also, to serve, a bowl of powdered sugar with a spoon for folks to help themselves.  If you want to go for truly decadent, rather than healthy, add a dab of butter before cooking each crepe. The melted butter plus powdered sugar added at the table is ... divine!

I used butter instead of vegetable oil and substituted 1/3 cup of the flour with white whole wheat flour.  The kids gobbled up the whole batch in minutes.  Yum.

These make a really delicious and healthy breakfast or snack: the trick is to use oat flour in place of white flour (I grind my own in my coffee grinder). You can also reduce the egg yolks by 1 (so use 1 egg + 1 egg white), and halve the amount of vegetable oil without losing taste. Then, after cooking the crepes, add 3 T light cottage cheese and a few dollups of low-sugar strawberry preserves. Roll up and dust lightly with powdered sugar--beautiful and SO good!

The best recipes for crepes so far. I haven't had a need to explore for a better recipe. Will continue with this since it is the family's favorite. Thank you for sharing as you made my crepe-making better.

Super easy and as a crepe should be. I didn't bother refrigerating (the purpose of crepes is a quick, no-hassle dessert) but they still turned out wonderfully.

Great recipe. I love that it uses less fat than most. I used white kernel whole wheat flour and only waited 40 minutes on the batter since I was in a hurry. They turned out great. Thanks.

this recipe also gets five stars from me...i have a 'go to' recipe but thought i'd try a new one (made ukrainian nalysnyky) to take to the sil's tomorrow for supper...well this will be now my 'go to' recipe...i did let it sit in the fridge for the hour becoz i believe it was not to chill the batter but let it rest...thanks very much for the recipe...will also be very glad to share it!!!

I love crepes, and this is such a perfect base recipe! If you're pressed for time, you can just use an electric mixer on a low to medium setting instead of letting the batter rest for a few hours. So good!

Oh my god!!! I have always wanted to try this at home because the crepes from the Japanese restaurant I always got them from was too money consuming.  =]  I like eating them by folding a big circle of crepe in half, then spreading nutella all over it, scoop chocolate icecream into it, along with strawberry, banana, and kiwi, then rolling it into a cone.  Delicious &lt;3

These are so simple and delicious we have them all the time - savory and sweet.

The only add-in I didn't notice in any other reviews that I like to use are assorted extracts depending on my mood... almond, orange, etc

I used whole wheat flour (a bit less than called for) and added sugar. all in all very good.

I LOVE this crepe recipe! I tried a few from this site, and like this one the best. I usually use whole wheat flour for at least 1/2 of the flour called for (sometimes all whole wheat), and so I also use a little extra milk and oil - and them come out great!  Thin, chewy, and tender - perfect! I've found that putting it in the fridge makes them better - not so puffy and hard to get off the pan, so if you have some time, DO refrigerate the batter!  After sitting in the fridge, give it a gentle little stir by hand to redistribute the ingredients. Also, I also tried once using a gluten-free flour mix with soy milk to make it for a friend, and with a few slight tweaks in measurements - they were VERY good!  ...can I just say again, I LOVE THIS RECIPE!!  :)  

Yummy, yummy, yummy!!! I did add more water to make them more delicate but that's all i changed; very easy, very good.  We make crepes every Sunday morning; fill them with warm cinnamon apples &amp; greek yogurt or scrambled eggs &amp; vegietarian sausage .....nummy!!  My husband &amp; I have been trying to find just the right recepie for months now &amp; have found it!

I didnt refrigerate the batter because my milk was cold enough. When i was in paris my favorite crepe was the one with ham and mozarella cheese. Simple yet so yummy

These were SOO easy to make and they turn out so perfect! They are very light and thin and you can put whatever you like in them! I put the batter in the freezer for about 15 minutes and it turned out fine. Crepes are always loaded with too much sugar and cream. I'm never buying them again! I filled one with banana halves and a cream cheese sauce (2 tsps cream cheese, 1/3 cup milk, 2 tsps sugar and 1 tsp vanilla heating over medium heat and stirring until it thickens) and dusted it off with powdered sugar. I filled another one with  banana halves, grated semi sweet chocolate and cashew nuts bits (pounded in a bag). They were SOOO good! Thanks for this wonderful recipe Erin! 

These were easy to make and the consistency was perfect.  However, I tend to like my crepes more flavorful. I can't believe I'm about to admit this, but the ones at IHOP are freakishly flavorful, and what I really want to aspire to make one day.  These were a similar consistency, but the flavor just isn't there.  I would suggest using butter instead of oil (which of course makes them less healthy), but I think it would make them taste better.  Next time I make these, I may add vanilla, cinnamon, sugar, etc to see if I can spruce them up a bit.

Easy and Yum! I added vanilla and topped with cream cheese and blackberry/blueberry compote I quickly made in a saucepan.

BEST crepes recipe I've tried.  I put a little yogurt inside of the rolled up crepes.  Delish!

Great crepes, didn't have the lumpy batter problem that I did with the Basic Crepes recipe.

I love this recipe with the changes that another reviewer said:  One egg and one egg white + replace oil with melted butter.  4 stars because of the changes to the recipe that I incorporated.  Love making these.

This recipe was so easy and so delicious. Cooking them took a bit of practice. The trick is to not use too much oil and to start tilting the pan as soon as you start pouring the batter.

I've been making crepes for many years, always following the Betty Crocker recipe.  I was looking for something a little quicker, and found this recipe with great reviews.  Well...not a great idea.  The crepes came out very doughy (followed recipe to a T), they stuck to the pan, and did not have a very good flavor (the dog liked it, though).  I wish I could give a good review, but since I had to throw out the batter and start all over with my trusty BC recipe and wasted time and ingredients, I can't.  Hope everyone else has better results.

Very good.  Next time I would add a little more milk to make them a bit runnier.  Just used a whisk and didn't let them set in the fridge at all.  Had some small lumps but didn't affect the taste.  Also turned them Green for St.Patrick's day and the kids loved them.

exactly what I remember when I was a kid!  Forget the oil, use butter so you don't have to wait the hour.

I have never made crepes before, but had them many times...these were fantastic and are probably one of the best breakfasts I have made. The trick really was to thin out the batter and to ensure it was uniformly spread out in the pan. I a PC dark choc. spread around the whole thing, then placed fresh sliced strawberries down the centre, rolled it up and then added a few swirls of maple syrup!!! I have a major sweet tooth, but my boyfriend raved too!

This recipe is awesome!  It was my first time making crepes and it was so easy.  I made my own filling.  I just diced some potatoes, onion and mushrooms and sauteed them in olive oil and butter, added some crumbled, cooked bacon, some chopped, fresh spinach and some salt and pepper during the last couple minutes of cooking.  It turned out great.  Had enough batter to make dessert crepes with some strawberries, bananas and whipped cream.  Delicious!  My husband loved both of them.  He bragged to the guys at work about them.  I will definitely make them again!  Thanks for the great recipe!!!

A wonderful and super easy crepe recipe! I followed the recipe to a T for the first half of the batter, including refrigeration time, and they turned out perfect! I filled the first half of the crepes with ham, egg and cheese and even my crepe-hating hubby ate them! Then I added about 3 T powdered sugar to the remaining 1/2 of the batter. They turned out with the same consistency as the first 1/2, but the sweet touch was exactly what they needed when filled with strawberries and fat free cool whip.

Definitely a keeper! I can't wait to have my Mom and sis over for a crepe party to try more fillings!

This was good but very time consuming to make.

I can't believe it.  I made crepes AND they were good!  :P  Like others have said, plan on the first couple being test runs, but by my third one I figured out batter/heat/time for my stove (about 1 - 1 1/2 mins each side, with my heat setting at 4).  I added vanilla and cinnamon as the first review lists, but it wasn't nearly enough for me so next time I'll add more.  I keep hearing to use a filling of nutella and bananas so next time I make them I'll be doing this.  I am a beginner cook.  If I can make these, anyone can!  ^5 for this recipe.  It challenged my comfort levels and the food came out a success!

Easy, simple and perfect crepe recipe...slathered them with fresh whipped cream and Nutella, closed my eyes and imagined that I was in France...Voila!

Great recipe that my daughter could follow and make yummy crepes.  Followed the recipe except we used olive oil instead of vegetable oil.  These were easy to turn too!

Very good recipe. I needed to thin the batter out a little bit, but only very slightly. Makes great crepes!

I love crepes,I never thought I would be able to make them in my own kitchen but I can now. I always eat these with butter, sugar and lemon juice or homemade whipped cream and nutella!

I LOVE crepes, but these are absolutely THE BEST that I have EVER tried!!!!!I hope you love them just as much as I do!!!

I thought while I was cooking them, that they looked really greasy. Soaked up some of the extra oil by using paper towels. I was afraid since they didn't look floury white that it would taste too oily, but it tasted great! Such a great breakfast.

I followed advice from the french pastry chef, who had replaced the vegetable oil with melted butter. Also, used a egg and one egg yolk. Only refrigerated for about 10-15 minutes. Mixture was bubbly at first, but the crepes turned out great! cooked on medium high heat. Buttered pan for the first crepe only, and had no problems with sticking.

Tried this recipe last night - easy and the crepes were yummy.  I used butter to grease the pan and I think that perhaps they browned a bit better but can't compare as haven't tried greasing with oil.  In any event, this is now my "go to" recipe &amp; I've tried quite a few!

Undeniably THE BEST crepe recipe. I only let it sit 15 minute, not 1 hour, and it was fine. Although my crepe pan took 1/2 cup batter per crepe, so this amount only produced 5 crepes for me. I will double the recipe next time, it was awesome!

The most I know about crepes, I learned off of Talledega Nights.  I havent eaten any nor have I made any, so I didnt have anything to measure these against, except that my family inhaled them.  They were pretty easy and very tasty.  I added vanilla and cinnamon to the batter.  I sprayed the pan once, but put a little pat of butter in the skillet with each crepe.  My filling was a combo of whipped topping w/blueberries, and I topped with a blueberry syrup concoction, along with another little dab of whipped topping.  Then I sprinkled a little Powdered Sugar on top.  These were very good and looked great too.

Very delicious crepes! I did substitute the milk for skim milk because that is all I had on hand, but they still turned out great! My husband and two picky eaters devoured them! I love crepes because there's so much you can do with them. Will definitely be using this recipe over and over again.

Thank you for sharing this recipe. I have twin toddlers, one loves any kind of fruits and the other eats carbs and sweets almost always. I made this in a matter of minutes. I followed the recipe, added some vanilla, just eyeballed it and less than half a teaspoon of powdered sugar. I did not even have time to refrigerate it. It worked great. I don't have any form of syrup or sauce so I used a little bit of grape jelly, lined it with banana slices, topped it with whipped cream, rolled it and voila! Both kids loved it. They are only 4 yrs old and they both had 2 pcs each. I had fruit, desert, and carbs all in one. The other piece had orange slices in it too. Again, thanks for sharing.

This recipe was great, but I think next time I'll add half a cup more milk for a thinner crepe.

It tasted plain and was hard to make but i guess thier suppose to taste plain

I added a total of two pinches of salt, 3/4 T sugar. If I don't have powdered sugar to sprinkle on top, top with sugar. I spread cream cheese on crepe, then ice cream, chocolate syrup and bananas.

This was my first attempt at making crepes. This recipes was super easy to make and tasted great. I did add sugar and vanilla to add sweetness to it.

Perfect crepe recipes! I used apple syrup recipe to polish off. YUMMY...will make again and again.

Just tried making crepes for the first time.  This recipe is FANTASTIC!!!  The crepes have the same texture and taste as the ones I had in Europe.  I am VERY PLEASE!!  I put strawberries and bananas in mine and topped them with sugar-free syrup and a little powder sugar.  This is a very easy recipe.  Highly recommended!!

I used whole wheat flour and they still turned out great.

amazing yet different texture that is delicious as a dessert\,breakfist,lunch, or anything. i love to fill them with eggs, ice cream, and any other filling i like.

Loved these, no muss no fuss. Added vanilla into the batter. For stuffing I used peeled apples + honey sauteed in butter for just the right amount of tang.

I followed the instructions of the French chef from the first comment! I figured you can't go wrong following the French chef! It turned out absolutely perfect, I sautéed mushrooms with spinach and garlic salt, added feta cheese... As soon as I flipped it, I put the toppings in and turned the stove off, let it rest for that last minute. yummy!!

easy to fix and eveyone loved with the cheese cake filling and strawberris on top.

I'm French Canadian. I go to Montreal often and to France every other year. This is how crepes are made. Simple and not sugary (except for whatever you choose to put inside.) A weekly fare at our house. Wouldn't change a thing to this one.

These were great, they turned out really well and were quick and easy!

I have been using the BC recipe and I wanted something new.  I tried this recipe and it was fantastic.  We modified it by adding a teaspoon of vanilla extract.  My kids thought it needed more sugar, and I suggested they tried mine.  I served mine with syrup and some dusting of powdered sugar.  Another one, some cream cheese and some blackberry preserves.  Both very delicious.  I just thought that was a lot of oil and was looking for some modification.  A definite keeper.

Perfect. I used butter and this recipe made my re-seasoned crepe pan very happy. Made us all happy. Thanks!

I made a sweet and savory version.  I used the original recipe for the savory and added indian butter chicken I had left over and normally just but whatever protein I have left over from the night before.  For the sweet version I used  a little vanilla and sugar to make it sweeter.  For the filling, I used strawberry jam, cream cheese &amp; some sugar.  This recipe was a little dense for crepes but it still has an EXCELLENT flavor.  :)

It was great!! Really good for beginners too :)
 Thanks sooo much! (Tasted great too, now all I need to do is learn what to actually put in it -.-;;)
Sincerely, Experimental-Klutz-Who-Succeeded-With-A-Recipe-Finally-Thank-God

These are fantastic! I added a little bit of vanilla as well, and filled them with garlic and herb Boursin cheese-- DELICIOUS!

This was a good recipe im just no good at cooking any type of "pancake'

Nice basic recipe, easy to modify for your specific purpose. I added cinnamon, nutmeg, and cardamom for a complex flavor and served them with a slightly sweetened cream cheese spread and fresh strawberries. Very easy!

Very good and easy to make! To make it a dessert crepe recipe, I added 1 tsp. vanilla extract and 1 tbsp white sugar.

Had a little trouble determining how much to use. Great recipe, though a little more info on the technique might be helpful.

I prepared these crepes for the dessert yumi yumi!! I add orange juice, these were excellent

This recipe has been in my family since the beginning of time ha ha. My Oma occasionally cooks these for dinner for the family. She'll stand in front of the stove for hours. Time consuming but oh so good. Try it with ground beef. Prepare it the way you usually do, onions, garlic, spices, and then wrap it up in a crepe and drizzle some syrup over top. TO DIE FOR! Giver a go!! 

This recipe is amazing. You get perfect crepes every time. I don't put the batted in the fridge and it still tastes the same :) SO GOOD!

My first time making crepe and this was easy. I added strawberry &amp; vanilla extract a pinch of both to give it a diff taste, so my crepre came out pinkish. I used a skilled but the first didnt come out good czu I was using a big one , so whn i used the small one it was fine. Sauce, strawberry adn blueberry, 1 tbsp corn starch, some sugar, water, strawberry jam. I like the sauce .. I just forgot to get teh whip cream .. I didtn like the taste of teh crepe next time ill add some sugar to teh batter adn vanilla extract. but other than that , this is a keeper!!!!

Delicious, easy to prepare, and easy to make. They brought back fond memories of my trip to France. I could barely put the finished ones down before I ate them. I have the rest stored in the fridge (I plan to eat them for breakfast for the next week!) and they taste just as good reheated in the microwave. I'll definitely be making these again!

These are the BEST crepes ever!!  They are so perfectly soft, pliable and yummy with a couple drops of vanilla extract.  It's a hit with the family of 6, what more can you ask for!

This was a very easy recipe.  I made them and then cooled them in the fridge. I spread a thin layer of Nutella on them, added vanilla ice cream and rolled them. Then I froze them for an hour. I served them with whipped cream and chopped nuts... my family raved and it was such a simple inexpensive dessert.

Great Recipe!! I used the French woman's advice (1egg/1yoke and butter in place of oil).  The butter makes all the difference! I have experimented with coconut oil/vegetable oil and the caramel taste/melt in your mouth consistency was not there. Another pointer - make sure that your milk/eggs are room temperature so that the butter may blend. Otherwise, it turns into solid chunks. Sifting the flour also seems to magically make them taste better. 

As far as toppings - my favorites used so far are 1. Lingonberry jam and butter (like I-hop). You can make the Lingonberry butter by mixing whipping cream until it turns to butter, then mix in some jam. 
2. Saute peaches with butter and brown sugar and a hint of cinnamon. Then then add blueberries and whip cream.

Simple and perfect crepe recipe. I spread softened cream cheese over half the crepe, folded it over and then drizzled over the top with wild blueberry sauce and honey.

Easy and quick! I adapted this recipe with some tips from my France-loving cousin--I added a little bit of vanilla extract and cinnamon, used half whole wheat flour and half all-purpose flour. Instead of oil, I used butter to grease the pan. I never put the batter in the fridge either, although I did let it sit for a few minutes before cooking to let the batter set. The results were wonderful.

These turn out perfect for me every time! I applied some of the advice from other users and made a couple of changes, but they are still super quick to put together. I add a bit of vanilla to the batter, instead of 2 eggs I use 1 egg and 1 egg yolk, and I find cooking life is much easier to sift before measuring. Thanks for sharing!

These crepes are light and delicious, and can be filled with sweet or savory fillings.

crepes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 1 hours, 20 minutes

Servings: 8

Cost: $2.43 /serving

Author : Erin Nesbit

Ingredients

Instructions

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