I Love Crepes

I LOVE CREPES! It's true. While I love cooking and eating in general, and have many favorites, crepes are one of my true loves in life. Really, who doesn't enjoy a crepe? They can be sweet or savory, served for breakfast, lunch, or dinner, filled with fruits and vegetables, chicken or beef, or simply some sugar, which is my personal favorite.

I generally prefer desert crepes, but feel free to use this recipe to create whichever kind that you most desire! Just keep in mind that these are quite thin and will not do well with a thick, heavy filling.


The best way to make crepes is with a crepe maker. If you have ever bought a crepe at a creperie, you will see large, circular stove tops that are completely flat, like pancake griddles. The cooks will pour the batter directly onto these circles and use a wooden utensil to flatten out the crepe. A personal, at-home crepe maker does this very similarly in a very simple manner. I believe in always having at least one crepe maker around. I am sure there are many great brands out there, but here is one example here.

To prepare your crepe batter, combine:
1.5 cups skim milk
1.5 cups flour
2 tablespoons vegetable oil
3 eggs
1 tsp vanilla.

Use skim milk to make this recipe healthier, but it is best to use real eggs here. Using fake ones will cause the batter to stick to the crepe maker. At this point, grease your crepe maker with vegetable oil and plug it in to heat up. While the crepe maker is heating, beat your batter with a mixer. This batter must be extremely fine without any clumps at all in order to form crepes correctly. You can reach this consistency by hand, but it will take a long time. I use a handheld mixer to go faster.

Once the batter is completely smooth, test the crepe maker by dropping a speck of water onto it. If the water sizzles, you are ready to begin. Pour the batter into a pie dish (in the link above a dish for the batter is shown) or another similar circular dish. Turn the crepe maker upside down and, very quickly, dip the top of it into the batter and lift out. You do not want to hold the crepe maker in the batter or it will cook the entire quantity. Set the crepe maker back down on the counter. The batter should be in a thin circular layer covering the top of the crepe maker but not dripping over the sides. If it is dripping that means you dipped it into the batter too deeply.

As soon as the batter on top of the crepe maker is cooked (no more batter patches) then turn the crepe maker upside down and use a butter knife to lightly lift an edge, letting the crepe fall from the crepe maker onto a plate. Make sure not to scrape the teflon coating of your crepe maker. You should only have to use the knife to lift an edge; the cooked crepe should fall off smoothly. It should only be lightly browned in spots, at most. If it is a deeper brown or if it is crunchy then the crepe was left on to cook for too long and you should adjust the timing accordingly. Each crepe cooks very quickly.

Do not get discouraged if this doesn't work perfectly at first! Crepe makers take a little getting used to, but are quite simple once you are familiar with them. In fact, when I cook for large groups I use two crepe makers at the same time to go faster.

The recipe above makes enough for 2-3 people. Double the recipe for 4+ people.

Serve your crepes with sugar, fresh berries, and nutella. I prefer to put out cup up strawberries, blueberries, raspberries, sugar, and nutella so that everyone can make their crepes as they go. If you prefer, try using other fillers or even stuff them yourself before serving.

Servings: 3
Serving Size:
Nutrition: calories 428; carbs 51g; fat 17g; protein 17g; sodium 126mg