Preparation info

  • Difficulty


  • Yield



Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Crêpes are quick and easy to make. They freeze wonderfully when stacked between pieces of wax paper and well wrapped in plastic wrap. Crêpes are ideal to have on hand for a fast dessert: some fresh fruit juice, a knob of butter, and sugar (powdered, superfine, or brown) and you have a simple, satisfying dessert.


  • 2 large eggs
  • ½ cup water
  • ½ cup plus 2 tablespoons milk
  • 1 cup flour
  • Pinch salt
  • 1 ounce (¼ stick) melted sweet butter


Put the eggs, water, and ½ cup of the milk in a stainless steel bowl. Whisk them together and then add the flour and salt. Stir in the butter.

Refrigerate the batter for at least ½ hour to overnight, and then strain it.

To make the crêpes

Heat a 6-inch nonstick or seasoned crêpe pan over medium heat. Pour 2 tablespoons of the batter into the pan and quickly rotate the pan, spreading a thin layer of batter over the entire bottom. Cook the crêpe for a couple of minutes until golden brown. Invert the crêpe with the edge of a knife or your fingers.

Cook the other side for about 30 seconds. Invert the crêpe from the pan.

Proceed to make the rest of the crêpes in the same manner. You can stack them as you make them.

If your first few crêpes are too thick, thin the batter out with the extra milk.