Originally posted November 25, 2013


crepes by joanie

My crepes have a lot of color, but they taste good!


  • 1 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 2 eggs
  • 1/4 cup butter, melted and cooled
  • 1/4 tsp kosher salt
6 crepes


Quickly blend the ingredients (about 10 seconds). Let rest for 15 minutes.

Heat a large non-stick skillet over medium heat. Lightly butter. Spoon a 1/4 cup of batter into the pan, swirling the pan to even coat the bottom.

Once the corners start to curl and brown slightly (about 3 minutes), run a spatula under the crepe to loosen it. Then carefully flip and cook the other side (about 1 minute).

Cook the rest of the crepes. (No need to butter the pan after the first crepe.)

Serve immediately.

30 minutes



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