I often double this recipe. It is useful to have two skillets going at once to speed up the process.


  • 1 cup flour
  • 1/2 tsp salt
  • 1 tbs sugar (optional)
  • 2 eggs
  • 1 1/2 cups milk
  • 2 tbs butter, melted


  1. Mix flour, salt, and sugar.
  2. Beat eggs with 1/2 cup of the milk. Add to the flour mixture and beat well to make a smooth paste. Alternatively, add the eggs and milk to a blender, then gradually add the flour mixture while the machine is running.
  3. Blend in the rest of the milk gradually. The batter should have the texture of heavy cream.
  4. Pour in the melted butter, whisking constantly.
  5. Let batter rest for 1/2 hour to hydrate fully.
  6. Heat an 8-inch skillet over medium high heat.
  7. When skillet is hot, brush lightly with oil. Pour in about 3 - 4 tbs of the batter, tilting the skillet so the batter covers the entire bottom surface in a thin layer. Use as little batter as possible to just coat the bottom.
  8. Cook for a minute or two until bottom is brown and edges lift from pan. Flip the crèpe and cook the other side about 30 seconds longer.
  9. Remove from pan and keep covered with a towel while making the rest.

Storage Instructions

Crèpes freeze quite well. Put them in a plastic freezer bag in twos separated by plastic wrap.

Dish Types: