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Sunday, February 24, 2008


I learned to make those when I was about 10, and I have two left hands, so they are not as complicated as they look and sound.

Makes ~ 30 crêpes that are ~ 7 inches (15 cm) in diameter. You may get more or less depending on the size of your skillet. Once the skillet is heated, plan on a minute and a half to two minutes per crêpe.


1 cup (130 g) all-purpose (plain) flour
2 cups (480 ml) milk*
3 eggs
A drop of vanilla extract, optional

* I know that a few people here avoid milk for a variety of reasons. You can substitute water, but whole milk crepes taste a lot better than low-fat, no-fat or water crêpes. I assume soy milk would work too, but I honestly haven't tried.


Beat all ingredients with a mixer. The resulting batter is slightly thicker than buttermilk.
Heat a skillet.
Put a few drops of oil, so the crepe doesn't stick. My friend soaks a cotton ball with oil and runs it across the bottom of the skillet but that's a bit too demanding for me.

Pour a bit of the batter in the middle:

*Quickly* hold the skillet and wiggle it with a circular motion, so that the batter spreads evenly in a thin layer.
It takes a bit of practice to figure out the exact amount of batter you need. My advice is to go easy. If you underestimate the amount of batter, that happens:

But it can be fixed by spooning batter into the holes. The other way around, you get a thick crêpe, and that is not fixable.

When the top layer dries up (happens fast, so stay by the stove), the crêpe is ready to be flipped.

Run a spatula around the edges - that's where it is most likely to stick to the skillet.
Gently slide the spatula under the crêpe:

... and flip:

Cook for about a minute more, or according to taste - we like ours medium baked.
Transfer to a plate.
Repeat the whole thing until you run out of batter.

I cover mine with another plate while they are warm so they soften up.

They go well with sweet or savory filling.

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