Always in demand in my household and really easy to make savory or sweet (eliminate sugar and vanilla from the savory versions) if you pay attention to a few details. We make these very frequently, mostly for dessert or breakfast. The few rules of note that I think make for great crepes are:

  • Mix only half of the liquids into the flour to get a paste. This easily avoids the dreaded clumping issues. If you dump everything into a bowl and whisk chances are you will get clumps. Pesky clumps are not the nd of the world I guess and you can strain them out, but that is a bit of a pain in the neck and dirties more utensils.
  • Whisk well. We are not terribly worried with gluten development here. So, get it smooth. IT should be thick pourable batter, like a thicker heavy cream.
  • Let the batter rest for at least 30 minutes. A couple of hours is even better. I leave it on the counter usually for such a brief period of time. If I want to do it the night before, I rest it in the fridge. This helps you gauge if you need more liquid to a thicker batter and lessens the presence of air bubbles in the batter.
  • Use a nonstick pan with low sides. I’ve never bought a dedicated crepe pan and doubt i ever will but you really do not need it.
  • Greasing the pan? well, for the first crepe only. drop a tablespoon of butter into a medium hot pan, let it melt and then wipe gently with a paper towel. I’ve never needed more butter for every crepe. Possibly since I have a decent amount of butter in the batter or because I use a non-stick pan. Not sure exactly, but adding butter or oil to the pan before every crepe is another step that feels wasteful and not needed.
  • Easy on the fillings. Like a good pizza, you really want to taste the delicious crepes you made.

For fillings, a lot of the time we stick to the classic Nutella and banana plus toasted hazelnuts or almonds.

Options are limitless though and jam is a wonderful filling too. I wanted something like that for my portion this time and spread strawberry-balsamic jam on mine and served it with a scoop of homemade creamy birthday cake ice cream.


  • 120 gr (4.25 oz) All-purpose Flour
  • 2 Large Eggs
  • 60 gr (2 oz) Melted Butter
  • 120 gr Whole Milk (or 2% Milk)
  • 120 gr Water
  • 1 tsp Sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla
  • 1 Tbsp dark rum, bourbon, Cognac or Grand Marnier (Optional, and really any liquor you like can be used)
  1. In a bowl, whisk the flour, eggs, melted butter and half of the milk (about 1/4 cup), sugar and salt until you get a smooth paste, about 15 seconds.
  2. Add the rest of the ingredients and whisk well until you get a smooth pourable batter the texture of thick heavy cream. If it is too thick add a tablespoon of water at a time until you get to the right consistency.
  3. Let the batter rest at room temperature for one hour or in the fridge for up to 10 hours.
  4. Place a non-stick pan (10 to 12 inches) with low sides over a medium hot flame. Give the batter one more stir to make sure you still have the right consistency and adjust with milk or water if needed.
  5. When the pan is hot enough to sizzle a drop of water on the surface add a teaspoon or so of butter to it and swirl it around for a moment. Wipe the butter off gently with a paper towel.
  6. Lift the pan with your dominant hand and ladle a 1/4 cup or so of batter into the pan as you gently swirl the pan to get the patter to cover the whole base.
  7. Place the pan back on the flame and let the crepe cook until the edges start getting curly and lift up from the edges, about 30 seconds to one minute.
  8. I use my fingers to grab the crepe edges and flip, but a thin plastic spatula works well too. Cook on the other side for not more than 20 seconds to 30 seconds.
  9. Remove the crepe to a platter and repeat with the rest of the batter piling the crepes on top of each other (no, they will not stick).
  10. Fill as desired or let cool and cover with plastic wrap. In the fridge they will be fine for a couple of days.

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