Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 tablespoon sugar

  3. 1/2 teaspoon salt

  4. 6 large egg s

  5. 1 1/2 cups milk (regular or low fat)

  6. 1 cup water

  7. 12 tablespoons (1 1/2 sticks) unsalted butter , melted

Instructions Jump to Ingredients ↑

  1. Whisk flour, sugar and salt in large bowl to blend. Whisk eggs, milk, water and 6 tablespoons melted butter in medium bowl. Pour egg mixture into flour in slow stream, whisking to remove any lumps. Strain batter into 4-cup glass measuring cup. Cover and refrigerate batter at least 1 hour.

  2. For crepes, have following items by stove-top: crepe batter, melted butter, pastry brush, cake rack, 7- to 8-inch-diameter crepe pan, and 1/3-cup measuring cup.

  3. Heat crepe pan over medium-high heat until very hot. Brush with some of remaining melted butter. Whisk batter, then pour 1/3 cup batter into pan, swirling batter around by tilting pan to fully coat bottom. Cook until golden brown on bottom, about 1 minute. Flip crepe over with large flat spatula and cook second until browned in spots, about 40 seconds. Transfer crepe to rack to cool. Brush skillet with butter (each time) and repeat process with remaining batter. (Make sure to whisk batter every few crepes.)

  4. Once crepe has cooled, place it on sheet of wax paper. Pile crepes on top of each other with wax paper between each. Place stack of crepes in plastic bag and refrigerate or freeze until ready to use. (If frozen, thaw in refrigerator before filling.)

  5. Recipe created exclusively for by Lisa Zwirn.

  6. Serving size = 1 crepe


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