Crêpe Basic Recipe


2 tablespoons butter 

1/3 Cup of flour 

1 egg 

1/2 cup milk 

a dash of salt 

a bigger dash of sugar 

A 8 or 9 inch fry pan, ideally non-stick

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Crêpes Basic Recipe

Easy to make and tastes great

This recipe is based on Chef Jacques Pepin's classic Crepe Recipe.
Makes about 6 crépes.


#1: Put the butter in a hot pan.

#2: While the butter is melting, whisk the flour, sugar, salt and egg with a splash of the milk to a smooth and thick consistency.

#3: Add the remaining milk and whisk. The consistency should be very thin, like water. Add the melted butter to the mix and whisk in.

#4: Add about a quarter of a cup of batter to the outer edge of the pan, and roll it quickly to cover. Fill in missing areas with a little "touch up". Cook about one minute until the edge starts to brown. Check to make sure it is not burning.

#5: Flip it and cook for a little bit longer and remove from pan and place dark side down on a plate. Make more and stack.

#6: Take one crépe and add apricot jam and roll or fold into quarters. You can use this basic crépe for savory, sweet or any breakfast.