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Create Your Own Crêpes

A dear French Canadian friend gave me this crêpe recipe -- and even provided lessons to teach us the proper way to prepare them. The measurements in the recipe that follows should make enough crêpes to easily feed 4-5 people. When our whole crew is home for the holidays, I usually make a triple batch. They're light and delicious, and everyone comes back for seconds and thirds when I serve them.
Course: Breakfast



  • 5 large eggs
  • 1/2 cup sugar
  • 1 2/3 cups flour
  • 2 cups whole milk
  • 3/4 stick melted butter

Toppings (your choice)

  • powdered sugar
  • lemon custard
  • fresh berries
  • fruit preserves
  • maple syrup


  • Whisk eggs, then add sugar and whisk some more. For a light and smooth batter, next add flour and milk, alternating a little of each at a time. Do not use a mixer. Set batter aside.
  • Heat crêpe pans on high, then reduce to medium heat. Add a dab of butter or vegetable oil for the first crêpe only.
  • Pour batter and cover the base of the crêpe pan. Once the edges are light brown, flip it. Cook for about a minute on each side or less.
  • It takes a little while to get the hang of flipping the crêpes, but you'll eventually get the hang of it with enough practice. Stack the finished crêpes in a couple of pie pans and keep them covered with foil to keep them warm until time to eat
  • They’re delicious just sprinkled with powdered sugar, but can also be filled with fresh fruit or preserves (for sweet crêpes) or meat and cheese (for savory ones).


Other Variations:
Crêpe Wraps: Fill w/ham and cheese (sautéed).
Veggie Wraps: Fill crêpe with sautéed spinach, asparagus, bell peppers, onions.
Pigs in a Blanket: Wrap crêpe around a sausage link.
Dessert Crêpe: Drizzle with melted chocolate and top w/cherries, sliced almonds & ice cream.
And those ideas are just a start! Whip up a batch of crêpes tonight and create your very own crêpe delight. Bon Appétit!