Basic Crepes

When filling the crepe, always place filling on the side that isn’t browned. You can spread a crepe with butter and jam for a simple meal. Or you can fill with many different foods.  Examples of different fillings: fruit and cream cheese, fruit and cinnamon with whipped topping; peanut butter (or Nutella) and chocolate pieces; ham and cheese. Crepes can be made ahead, cooled, and stacked with wax paper.  They can be refrigerated in an airtight container for 2-3 days.  They can also be frozen.  Allow crepes to come to room temperature before separating – they will tear if cold.


1 cup flour

1 1/2 cup fat-free milk

2 eggs

1 teaspoon vegetable oil

1/4 teaspoon salt

1/4 teaspoon vanilla

Toppings of choice


Combine all ingredients until smooth.  Let batter sit at room temp for an hour.  Heat a greased 6-inch skillet. Add 2 tablespoons of batter for each crepe. Tilt pan to spread evenly. Cook until the edge of crepe is lightly brown and the surface looks dry (30 to 40 seconds).  Loosen with a spatula and flip over and cook on the other side for 20 seconds. Turn crepe out onto a plate.



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