Basic Crepe Recipe


This is a very simply crepe recipe which yields a good number of about 8 large crepes (depending on how much batter per crepe you choose to use).

What will you need?

  • 1 cup of all-purpose flour
  • 2 large eggs
  • 2 tablespoons of granulated sugar
  • 1 teaspoon of vanilla extract
  • 1/8 teaspoon of salt
  • 1 1/4 cups of milk
  • 2 tablespoons of butter (melted)
  • filling and toppings


1. Mix all of the ingredients in a blender (this is a much easier option). Blend for about 10 seconds on high. After the ingredients are blended, let the batter sit for 15 to 30 minutes (or place in refrigerator). Refrigerating the batter will prevent bubbles which can tear the batter while cooking and will make the crepe more even.


2. Coat a large, non-stick pan with extra butter on medium heat. About 1/4 cup at a time, pour batter onto the pan, making sure it lays evenly and thinly. Continue to slowly swirl the batter so that it can maintain its even texture. Cook one side until the top is dry and the edges turn slightly brown. Flip the other side and allow for the same cooking process. Spread Nutella or any filling.


3. Fold the crepe twice for a triangular shape. Add desired toppings.