How To Make A Basic Crepe
(4 servings) Printable Version
If you have a crepe maker, you probably know what to do next. If you're not so lucky...
Heat a griddle or frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. "Thin is in" when it comes to the layer of batter.
Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble; and 1 minute for side 2). Gently remove and place on a plate. Place waxed paper between cooked crepes to prevent sticking.
This will make 8 crepes. 2 crepes make a serving.
One recipe and you can make a thousand different kinds of crepes. Use any filling or topping you can imagine. This is just a good basic, go-to crepe recipe.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Comments About This Recipe
What do you think of How To Make A Basic Crepe?
Overall Average Rating =(out of 5)
Based on 250 votes.
View all 283 comments for this recipe.
Comment under review by Mr Breakfast. Should appear within 24 hours.
Comment submitted: 11/26/2014 (#19126)
Try with lemon juice and sugar (not too much of each), then roll up and eat. Great for breakfast... English style!
Comment submitted: 11/12/2014 (#19105)
Had a strong taste of butter.
Comment submitted: 10/27/2014 (#19084)
Love this recipe. Definitely add the sugar and vanilla to it.
Comment submitted: 5/11/2014 (#18872)
I keep coming back to this recipe over all others for crepes. The best!
Comment submitted: 3/8/2014 (#17349)
Hey... I am only 11 but I was searching how to make crepes because when I go to the theater they made such good ones so I really wanted my mom to make them and this recipe really really really rocks.
Comment submitted: 2/7/2014 (#17301)
First time trying crepes and they turned out AWESOME!!! For presentation, we rolled 'em up and stuffed the with jelly and cool-whip. Thanks a million.
Comment submitted: 11/11/2013 (#17137)
From Corrinie (Team Breakfast Member)
Comment submitted: 9/20/2013 (#16567)
From C.J. Tasty
Experiment: I added a heaping teaspoon of chopped fresh thyme and basil to the batter so they would be savory and then I filled them with cheesy scrambled eggs. Results: Success!
Comment submitted: 9/9/2013 (#16437)
I've made this three times now! I'm finally getting perfect crepes each time. The trick is to tilt and turn the pan as you add the batter. I start with a 1/4 cup measuring cup, but usually only use about 3/4 of that. Stop adding batter when the bottom is coated and the crepes turn out each time. The amount of batter really depends on the size of your pan.
Comment submitted: 5/10/2013 (#15851)
Add 2 teaspoons sugar and 2 drops vanilla to the batter. Served with sliced strawberries and Nutella. Absolutely amazing! Thanks!
Comment submitted: 4/12/2013 (#15628)
They were delicious. I like them so much that I'm thinking of having them at my wedding!
Comment submitted: 3/14/2013 (#15385)
Yum! Delicious with Nutella!
Comment submitted: 1/12/2013 (#15073)
Thanks. Exactly what I was looking for. They came out great.
Comment submitted: 12/20/2012 (#14974)
From G. Selle
I add two teaspoon of sugar and 2 drops of vanilla to the batter if I'm making sweet crepes. I mix jam and cream cheese together for a quick filling.
Comment submitted: 12/2/2012 (#14926)
Great! So delicious! Try it if you haven't yet. They are awesome.
Comment submitted: 9/6/2012 (#14388)
I haven't tried this recipe yet but I'm planning to for dessert. I like how this recipe specifically tells everything you need to do, instead of "Put on stove and cook." This recipe is much more specific. I'm going to try topping the crepe with chocolate ice cream. Maybe some pieces of fruit inside...
Comment submitted: 9/3/2012 (#14382)
Thank you so much! On holiday in France and it would have been a shame not to try cooking these - I LOVE the recipe. Thanks for sharing it! :)
Comment submitted: 8/21/2012 (#14312)
Comment submitted: 8/20/2012 (#14310)
Great recipe but I think this should call for 1/6 or a pinch of salt. 1/4 teaspoon just made the crepe a tiny bit salty.
Comment submitted: 8/8/2012 (#14281)
View all 283 comments for this recipe.
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