Basic Crêpes


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Preparation info

  • Makes

    16 to 18

    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

Central European crêpe recipes rarely include butter, as the cooks believe that the filling and sauce will be rich enough, and they are right. To allow the flour time to absorb the liquid and strengthen the batter, make it at least one hour before cooking the pancakes. Sparkling water gives the crêpes a light texture without chemical leavenings.

This recipe makes a few more crêpes than you may need. Cooks who are inexperienced crêpemakers will need to practice, and even master crêpemakers know that the first crêpe is usually tossed out, having served to test and modulate the heat under the skillet. You will have enough crêpes for up to nine guests, if you adjust the fillings. Or, if you have more than you need, freeze them. A stash of frozen crêpes is very useful: for an impromptu breakfast or dessert, just defrost the crêpes at room temperature, fill with your favorite jam, brush with melted butter, and bake in a toaster oven until sizzling.


  • cups milk
  • 3 large eggs
  • teaspoons sugar
  • pinch of salt
  • cups all-purpose flour
  • ½ cup club soda
  • Nonstick vegetable oil spray, for cooking


  1. Whisk the milk, eggs, sugar, and salt in a medium bowl to combine. Add the flour and whisk until smooth. Cover and set aside at room temperature for 1 to 2 hours. Just before making the pancakes, stir in the soda.
  2. Over medium-high heat, heat a nonstick skillet that measures 7½ to 8 inches in diameter (measured across the bottom) until the skillet is hot, about 1½ minutes. Spray lightly with the oil. Pour a scant ¼ cup of batter into the bottom of the skillet and immediately tilt and swirl the skillet so the batter coats the bottom in a thin layer. Fill in any holes with dribbles of batter from the measuring cup. Cook until the edges look dry and the top is set, about 1 minute. Using a spatula, lift and turn the crêpe. Cook until the other side is splotched with golden brown spots, about 30 seconds. Transfer to a plate. Repeat with the remaining batter, separating the crêpes with pieces of wax paper.

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