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Basic Crepe Batter

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CourseDessert

Ingredients

  • 1 1/2 cups whole milk
  • 2 whole eggs
  • 2 egg yolks
  • 1/4 cup melted butter cooled
  • 1 cup all purpose flour
  • 1 Tbsp. granulated sugar

Instructions

  • Add all ingredients in a blender and blend until smooth. Pour batter into large liquid measuring cup, cover, and let rest in fridge for at least 30 minutes.
  • Heat crepe pan or shallow non-stick pan over medium-high heat. Add a light layer of butter. Pour about a 1/4 cup crepe batter into pan, and working quickly, tilt the pan to spread the crepe batter evenly in a circle. Once the top starts to look set, flip the crepe over and cook the other side for a few more seconds (30-45). Put cooked crepe onto a plate and continue cooking the remainder of the crepe batter. These will keep refrigerated, well wrapped, for up to two days.