• 1 cup whole milk
  • 1 cup all-purpose flour
  • 2 large eggs
  • 6 tablespoons water
  • 3 tablespoons unsalted butter, melted, plus extra for pan
  • 1/2 teaspoon salt


  1. Blend all of the ingredients together in a food processor or blender until smooth, about 4 seconds. Transfer to a covered container and refrigerate the batter for 2 hours or up to 2 days.
  2. Gently stir the batter to combine if it appears separated. Heat an 8-inch nonstick skillet over medium heat for about 3 minutes. Brush the pan bottom and sides very lightly with butter (it should sizzle when it hits the pan).
  3. When the butter stops sizzling, remove the pan from the heat, tilt the pan slightly while pouring 2 1/2 tablespoons of batter (1/4 cup measuring cup lightly past halfway mark) into the pan.
  4. As the batter is poured, rotate the pan to swirl the batter evenly over the face of the pan before returning it to the heat.
  5. Cook until the first side is spotty golden brown, 30 to 60 seconds. Flip and cook for another 30 seconds longer.
  6. Transfer the crepe to a paper-towel-lined plate and let cool. (First few crepes are usually not perfect until pan has heated properly)
  7. Repeat with the remaining crepe batter, brushing the pan with butter as needed after cooking several crepes.

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