Giving it up for the French… French Crepes that is

  • Author: The Kitchen Whisperer

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  • 1 cup flour
  • 2 large eggs plus 1 egg yolk
  • 1/2 cup sugar
  • 1 cup whole milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon melted unsalted butter, melted and cooled plus additional for the pan


  1. Whisk all ingredients in a bowl until well blended.
  2. Cover and refrigerate for at least 1 hour or up to 12 hours.
  3. In a crepe pan over medium heat, lightly spray with cooking spray or brush very lightly with butter.
  4. Pour 3-4 ounces of batter in the center of the pan and swirl around in circles to spread evenly.
  5. Cook for 30 seconds to a minute on one side or until the bottom turns lightly golden brown.
  6. Using a rubber-tipped spatula lift up the one edge and either using your fingers/tongs or spatula flip the crepe over and straighten out using your fingers.
  7. Cook for 15-30 seconds or until lightly golden brown.
  8. Transfer to a plate and repeat the above steps to make more crepes.
  9. Fill with your favorite toppings and either roll or fold.


Store unused covered crepe batter in the fridge.
Whisk prior to use.

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