Basic Crepes

September 6, 2016

A simple recipe for crepes, because in the morning I do not have time to look for new recipes. I do not know why, but I often screw up my crepes and this recipe has finally passed the test. I use organic white unbleached all-purpose flour made by La Milanese. Serve the crepes with yogurt, toasted nuts, maple syrup and fresh fruits.


  • 1 cup unbleached flour
  • 2 eggs
  • 1 cup of milk
  • a pinch of salt
  • 1 tablespoon + 1 teaspoon coconut oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon sugar or maple sugar.


  1. In a large mixing bowl, whisk together the sugar, flour and the eggs. Gradually add the milk, stirring to combine. Add the salt, the vanilla and 1 tablespoon of butter or coconut oil; beat until smooth.
  2. Heat a lightly oiled frying pan over medium heat. Scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for a few seconds. Serve hot.

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