ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Basic Crêpes

Yield Makes about 20 to 24 crêpes

Ingredients

  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1/2 cup water
  • 3 tablespoons butter, melted
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

How to Make It

  1. Whisk together all ingredients in a large bowl. Cover and chill 1 hour.

  2. Place a lightly greased 8-inch nonstick skillet over medium heat until skillet is hot.

  3. Pour 2 tablespoons batter into skillet; quickly tilt in all directions so that batter covers bottom of skillet.

  4. Cook 2 minutes or until crêpe can be shaken loose from skillet. Turn crêpe, and cook about 30 seconds. Repeat with remaining batter. Stack crêpes between sheets of wax paper until ready to fill.

  5. To make ahead: Place crepes, stacked with waxed paper between each, in a zip-top plastic freezer bag. Freeze crêpes up to 1 month. Thaw overnight before using; reheating is not necessary.