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Active Time
25 min
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Total Time
1 hr
Ingredients
Makes 4 servings
Step 1
Reserve 1 tablespoon melted butter for brushing skillet.
Step 2
Blend milk, flour, eggs, 2 tablespoons sugar, 2 tablespoons butter, and 1/4 teaspoon salt in a blender until smooth, then chill, covered, 30 minutes.
Step 3
Lightly brush a 10-inch nonstick skillet with some of reserved butter and heat over medium heat until hot. Pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom, and cook crêpe, turning once, until just set and golden, about 1 minute total. Transfer to a plate. Make 7 more crêpes, stacking them.
Step 4
Brush each crêpe with 1 teaspoon butter and sprinkle with 1 teaspoon sugar, then fold twice to form a triangle.
Step 5
Heat 2 teaspoons each of butter and sugar with a pinch of salt in skillet until sugar has dissolved, then cook 4 crêpes, turning once, until golden brown. Repeat with remaining butter, sugar, and crêpes.
Leave a Review
Reviews (11)
Back to TopA basic yet delicious recipe, easy enough my boyfriend can make them!
dellaariane
Temecula Wine Country, CA
8/17/2016
Wonderful. Served with fresh raspberries and blueberrys and whipped cream. Perfect ending to our Bastille Day dinner.
mairzi
Holyoke, MA
7/15/2012
Very tasty and easy to make! I topped my crepes with powdered sugar and strawberry jam.. a great desert!
alvcpa
Fairfax, Virginia
3/3/2012
Very simple recipe for excellent results. I used some crepes that I had previously frozen and the recipe still worked fantastic! I also used brown instead of white sugar, and drizzled the crepes with plain yogurt and blackberry sauce before serving. Delicious!
erzsebet_83
Port Orchard, WA
8/19/2010
This is a solid recipe. I made it with white whole wheat, and they still turned out light and tasty.
bethanypur
Washington, DC
9/6/2009
A decent basic French crepe recipe. I often sprinkle some lemon juice and sugar for a fresh taste, or if I'm feeling adventurous, some Grand Marnier and then light it. Crepes flambees!
jen_neh
vancouver, bc
4/7/2009
Because I'm not the greatest fan for crepes (especially mine!)and I'm sure I did something wrong, I had to give it a two out of four. But the rating had to do with my mistakes, nothing to do with recipe.
Anonymous
California
5/23/2008
I changed this recipe quite a bit with great results. I did not use any butter, but added 2 tsp. oil. I also added 1 cup of 2% milk, and omitted the sugar. Added a little salt. They worked great with savory or sweet filling. My husband loved these too. I added a little extra milk to thin out the batter a little more for lacier crepes. Can not wait to make again!
Anonymous
Kosova, EU, and Orange County, LA
4/27/2008
So tasty! So easy to make too! We put on a dollop of blueberry syrup then a dollop of whipped cream. Yum.
Anonymous
Norfolk, MA
4/20/2008
Very tasty and easy to make.
Anonymous
Roronto
4/5/2008
this is great fast dessert. i usually have crepes in the freezer, so it is easy to thaw a few out and proceed as written..the crepes get nice and crispy and the butter and sugar turn into a caramel. really good.
Anonymous
los angeles
3/18/2008
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