Crêpes are basically just thin pancakes, but the beauty of these thin pancakes is in their flexibility. You can wrap up anything from dinner to dessert in them. Savory Crêpes fillings are usually filled with chicken or seafood in a cream based filling. Dessert crepes are often served with a chocolate or fruit filling such as berries or cooked apples. But the possibilities are endless.

2 whole eggs
2 egg yolks
1¼ cup milk
1 cup flour
½ tsp salt
2 tbsp butter, melted

  1. Beat eggs and egg yolks with the milk using a wire whisk or fork.

2. Add the flour and salt and beat smooth. The batter should be the consistency of heavy cream.

3. Clarify the butter by heating the butter in a small pan and then spooning off the foam. Pour the clear butter into the batter.

4. Let the batter stand either in the refrigerator or at room temperature for 30 minutes.


Batter should be the consistency of heavy cream.

5. Heat any flat pan to medium heat.

6. Add butter or other oil to the skillet to keep the crêpes from sticking to the bottom.

9. Pour about ¼ cup batter onto the pan and tilt the pan so that the crêpe spreads out into a circle about 8″ in diameter.

10. Turn the crêpe when the edges are cooked and slightly brown and cook the other side.


Wait to turn the crêpes until the edges are slightly brown

I want them to bite into a cookie, and think of me, and smile. Food is love. Food has a power. I knew it in my mind, but now I know it in my heart.

Jael McHenry

Crêpes can be made ahead and stored in the refrigerator utnil you’re ready to use them, but there’s nothing like standing around in the kitchen watching and waiting for your own personal thin little pancake to come out hot off the griddle and personally filled with your favorite toppings.

Let us know how yours came out. If you had any problems, please share them so that someone else can benefit from your experience.