Simple Crêpes

    17 mins

    This is one of the first recipes my mom taught me. Serve warm or at room temp with your choice of sweet or savoury fillings. I like it with strawberries and ice cream on top. You can also fill it with fruits and top with jam or whipped cream. Or stuff with meat and cheese and put green onions on dhania on top.

    126 people made this

    Serves: 7 

    • 100g plain flour
    • 1 egg
    • 450ml skimmed milk

    Prep:2min  ›  Cook:15min  ›  Ready in:17min 

    1. In a mixing bowl, combine flour, egg and milk.
    2. Heat a large frying pan over medium high heat. Lightly grease with vegetable oil or butter. Pour about 4 tablespoons of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a paper thin amount over the bottom of the pan. Flip the crêpe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (104)


    If I could give this recipe NO stars, I will. I have been cooking recipes from Allrecipes for a good time and 99.9% of the times they are superb, but, honestly, I did not care for this recipe: in these crepes the edges dryed before the center was cooked (and it remains undercooked no matter what I did) they taste like plain flour and milk: nothing above usual, I'm a good cook and I didn't like the crepes, I did mine perfectly round, thin and every time remains a bit of undercooked batter in the center, plus the flavor is like in every crepes: unflavored, just for add your favorite taste: salt or sweet. (Try the basic crepes recipe by Jen, that's a keeper, and you don't need to suffer making the crepes thin as paper, they cooked through very well. Believe me)  -  24 Feb 2003  (Review from Allrecipes US | Canada)


    This works just fine - like anything that involves adding flour to wet ingredients or working with raw flour, you have to let it sit for a bit (I always leave Crepe batter in the fridge for at least a half hour to let the flour do its thing. If the review says it tasted like flour...they didn't let the batter sit. This is a nice recipe because it is simple, easy to remember and you can add salt, orange or lemon zet, a bit of sugar or vanilla, some thinly sliced scallions, or what have you depending on what you want to fill the crepe with. And remember the first Crepe almost always is ruined - don't sweat that. You could add a touch of melted butter to the batter (taking out a bit of the milk) and that will help the stickiness problem.  -  10 Oct 2004  (Review from Allrecipes US | Canada)


    I am French Myslef and this is the style I remember My Grandpa making  -  09 Jan 2001  (Review from Allrecipes US | Canada)