Ingredients
Makes about 20 crepes
Step 1
Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.
Step 2
Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)
Leave a Review
Reviews (53)
Back to Topconsider adding a bit of vanilla....
Anonymous
11/20/2022
简单而美味的法式薄饼。我把面糊的n次方ight before and was perfect the next day. Nice light flavor on the crepes, could be used for sweet or savory fillings.
akraemer13
Fresno, CA
2/7/2017
Great Recipe for an easy morning breakfast
pkse
1/22/2017
Perfect texture. Not too sweet. Can go to the pan in 15 minutes with great results.
Anonymous
Bend, OR
8/26/2016
I stopped making crepes many years ago because they were too finicky. I gave it a try again with this recipe -- they were so simple, all of them turned out. I used the blender and let the batter sit in the frig -- they had perfect texture. I sprinkled them cooked crepes with a little cinnamon sugar and drizzled them with maple syrup -- so yummy. Will be making them again with strawberries and whipped cream, drizzled with chocolate sauce.
grogan
Toronto
2/28/2015
My first time ever making crepes and it was delicious. My kids loved them filled with Nutella and strawberries. It's in my recipe box now and I will make often, I'm sure.
michellenemits
San Rafael, CA
5/17/2014
I've made this recipe twice in the past two days! It's incredibly easy and quick (I didn't use a blender, nor did wait the 15 minutes to chill... we were hungry!) and the crepes come out perfectly ever time. I substituted 2% milk and filled our crepes with strawberries and nutella. Delish!
sriver626
5/9/2011
This has already become a family favorite. I substitute 3/4 cup rice flour with 1/4 cup cornmeal because I have a family member who is gluten intolerant. I also add 1 teaspoon baking powder to adjust for gluten free. That being said, this is easy to make, flavorful and very tender. We like to roll them up with fillings, top with cheese and bake for 15 minutes to make "tapas."
Anonymous
Charlotte, NC
12/26/2009
Outstanding recipe!
lucindah
3/29/2009
A quick and easy recipe for when you're craving crepes! The only change I made was to double the sugar as I was making dessert crepes.
Anonymous
Houston, TX
7/17/2008
I made a double batch of these for work and everyone loved them. Great and east.
dragonnade
6/20/2008
Easy and highly recommended. I've had crepes with better texture than these, but they'd probably improve if you blended them longer and let the batter sit longer than an hour. Since milk is $4.19/gal, I substituted dry NF milk w/ no problem.
Anonymous
Minneapolis
2/23/2008
This was a very simple and tasty crepe recipe. It's definitely a keeper.
smzst6
Philadelphia
12/5/2007
just right.
Anonymous
5/23/2007
So easy & tasty. We had them with fresh whipped cream & dethawed hand picked blueberries & black raspberries from last summer....yum!
jenndave1
Midhurst, Ontario
3/11/2007
