This batter is very adaptable: If you want savory crêpes, simply omit the sugar. For flavored crêpes, replace the vanilla with a flavored extract such as almond, a liquor like rum or brandy, or a flavored liquor such as Kirsch or Amaretto.
Crêpes freeze well—you can make a big batch and stack them, separated by sheets of waxed paper, in a tightly sealed container or plastic bag. Stored this way, they'll keep for several months. Allow them to defrost at room temperature, then reheat as described in the do-ahead instructions below.
These crêpes can be served with any number of different fillings. One traditional French option is a hearty squeeze of fresh lemon juice and light dusting of sugar. Sliced fresh bananas and a drizzle of Nutella are also popular.
Ingredients
Makes about 48 (6-inch) crêpes
Step 1
In large bowl, whisk together 1 3/4 cups milk, heavy cream, and eggs. Gradually whisk in flour until smooth. Whisk in remaining 1 cup milk, sugar, salt, and vanilla. Strain batter through fine-mesh sieve, discarding any lumps. Refrigerate at least 1 hour or up to 2 days.
Step 2
Using pastry brush or paper towel, lightly coat 6-inch crêpe pan or cast-iron skillet with butter. Heat pan over moderately high heat until butter is hot but not smoking. Whisk batter briefly to reincorporate any settled solids.
Step 3
Ladle about 2 tablespoons batter into pan, immediately tilting and rotating skillet to coat bottom. Cook until crêpe is just set and golden around edges, 10 to 15 seconds. Using tip of knife, loosen edge of crêpe, then, using fingertips, carefully flip crêpe over. Cook until underside is set, about 20 seconds more. Transfer cooked crêpe to platter and keep warm.
Step 4
Repeat to cook remaining crêpes, coating pan with butter each time and stacking crêpes on platter. Fill crêpes with desired fillings and serve immediately.
Step 5
DO AHEAD:Crêpes can be made 1 day ahead. Refrigerate, covered. To rewarm, transfer stack to baking sheet, cover with foil, and heat in 300°F oven about 15 minutes.
Leave a Review
Reviews (7)
Back to TopMy son-in-law is from Montreal, and has a deep and abiding, and I would say even proprietary, interest in crepes. He has said repeatedly that this is this recipe makes by far the best crepes he has ever eaten. I'm with him on this one; they are definitely the best.
Anonymous
WV
3/10/2019
I, too, was a novice crepe maker. These are SO great! I was really concerned about the crepes sticking to the pan and tearing when I flipped them. No need to be concerned--they turned out perfect! I was trying to make a quarter batch, so I didn't follow the precise proportions here and, again, still great. I love that the recipe has ingredients I almost always have around. I filled mine with Nutella and topped with fresh local raspberries. Heavenly! I will be making these again and again.
Anonymous
在波士顿
6/29/2012
After watching Hell's Kitchen I thought crepes would be "hell" to make. Not with this recipe! Very tasty and held together very well in the pan. I don't have a crepe pan so I just used my Calphalon infused anodized frying pan with a light coating of butter and they came up perfectly. Of course, mine were fairly jagged around the edges, but that didn't matter in my mouth! The sugar/lemon mixture is very good.
blfrantz
Austin, TX
2/20/2010
Excellent recipe for crepes!! I make all the recipe and freeze the crepes I don't eat that day. I have dessert to be ready in minutes for another day!!! Video BTW is very helpful, one thing is to have the written recipe, ANOTHER helpful source is the video!!! keep up the good work Epicurious!
claudiajo
Miami
10/12/2009
I was afraid of crepes before this, and this recipe proved to be very easy to follow with incredible results. I also recommend a simple lime and sugar addition to this. Deliciousness.
amannur
Columbus, OH
6/29/2009
My first attempt at crepes ... and it worked very nicely. Found the video most helpful, although never did get the hang of turning them using my fingers as chef did. A spatula works very nicely too! Very flavorful ... serving with lemon juice and sugar was simply the best. Did a complete batch one at a time. By the end, I had completed Crepe 101 ...
ERMinot
Woonsocket, RI
5/25/2009
This is a very good recipe for both savory and sweet crepes. I make a whole batch at one time and usually freeze those not used. All one has to do is make stacks with inserts of waxed paper and then freeze them in bags of six each. Just remove from freezer an hour prior to use. A real time saver.
kiltyone
San Marino, CA
5/13/2009