Classic Crepes


Crepes are so simple to make and an easy way to impress guests. Serve them for a small brunch gathering or a quick dessert for unexpected guests.

Play around with the fillings. and use common ingredients on hand. We love fresh raspberries.

Classic Crepes


11/2 cups all purpose flour

2 tablespoons sugar

1/2 teaspoon fine salt

1 3/4 - 2 cups whole milk

4 large eggs

2 Tablespoons melted butter, plus more for cooking 

icing sugar, for dusting

whipped cream, to serve

fresh raspberries, to serve


In large bowl,whisk together flour, sugar and salt. In a small bowl whisk together milk and eggs.Add melted butter. Slowly add to the flour and whisk until smooth and lump free.

Cover bowl and place in refrigerator one hour and up to 6 hours.

Place a small non stick pan over medium heat. Brush with butter and pour 1/4 cup batter onto pan.

Tilt pan with a circular motion so the batter coats the surface evenly. Place pan down on the heat. Cook crepe 45 seconds on one side and carefully flip and continue to cook 30 seconds longer. Remove with a thin spatula and place on a plate. Repeat with remaining batter. 

To serve, fold crepe in half over filling, then fold again. Dust plate with icing sugar and serve with whipped Cream and fresh raspberries if desired..

Makes 4 servings