It's best to make the batter ahead of time and let it sit before using. You can also make the crepes ahead of time and store them in a baggie in the fridge until you're ready to fill them.


  • 6 eggs
  • 1/4 cup melted butter or vegetable oil
  • 1 1/2 cup milk
  • 1 1/2 cup flour
  • 1/2 tsp salt
  • amble vegetable oil for cooking

Beat the eggs, oil and salt.

In a big bowl or blender mix in the flour a little bit at a time alternating with the milk.

If you have time, put the batter aside for a day or two in the refrigerator to give it time to relax a little. It will separate in time, but just mix it back up.

When you're ready to make the crepes, it's nice if you can have two medium skillets going at once.

Wipe the pans with a little bit of oil and warm them up before you start. Wait until the pans are hot enough to make a drop of water sizzle and disappear. Then, pour a little batter in a pan and swirl it around so it coats all sides of the pan as thin and even as you can make it. Wait until the crepe looks dry and solid before carefully pulling up the sides and flipping it over to cook the other side.

Cook the second side about as long as it took to cook the first, then carefully peel is of the pan and set aside on a dish to be filled later.

The first one or two you try will likely have problems if the pan is not hot enough, it make take a try to two to get the hang of it and to get the pan nice and hot so the crepes have the right texture.

You can fill the finished crepes will all kinds of things. Some of the really easy things are jams, jellies, whipped cream, chocolate, powdered sugar and lemon, chopped fruit, veggies, sea food, left overs of all kinds especially the saucy kind, or any recipe that calls for crepes. My personal favorite is a thin smear of bitter marmalade.