Crepes – A How To

I love breakfast.

I could probably eat breakfast for every meal if I was allowed to.  Although, if I did I would probably get tired of it so I am quite content with my current situation.

Since the school year has started our lazy mornings and big breakfasts have been reduced to a single day a week.  Saturday.  With maybe a few holidays in between.  On these lazy mornings we lay around in pjs until it becomes absolutely necessary to eat.  The kids sit around the television watching an intellectually stimulating show cartoons while I whip up breakfast.

One of their favorites is crepes.  Now, don’t let that frighten you or cause you to pause because I will tell you there are NO special tools, ingredients, or skill involved unless you include flipping a pancake.

My little cooking/photography buddy helped me take those.  He did great but I do apologize for the blurriness.  I think it was the camera setting.




  • 1 1/2 cup all-purpose flour
  • 1 tblsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups milk
  • 2 tblsp butter, melted
  • 1/2 tsp vanilla
  • 2 large eggs

In a medium bowl mix the flour, sugar, baking powder, and salt.  Stir in the wet ingredients and mix until smooth.  Spray a skillet with non-stick cooking spray and heat over medium.

Pour a scant 1/4 cup of batter into the skillet and rotate it until a thin layer of batter covers the bottom.  Cook until bubbles begin to form and the crepe turns lightly brown.  Use a rubber spatula to flip the crepe and cook the other side until brown.  Repeat until all the batter is used.  Serve with jam, Nutella, or peaches and cream.  Makes approximately 24 – 6″ crepes.

*This recipe is courtesy of Betty Crocker’s Cookbook {Bridal Edition} 

You may want to use a fork but I won’t judge you too harshly if you don’t!



  1. This has inspired me to try my skills at crepes. I have always worried about the sticking part and the correct amount of batter so it is not too thick. You make this look easy! Thanks for sharing.

  2. Thanks for this tutorial. I am trying to get as many visuals as possible on making crepes. I love them, but my first (and only attempt) ended not so successfully. Question, how do you flip without ripping the crepe? Also, if the crepes aren’t sweet you can eat them with sour cream and caviar. I am Russian, so that’s why that combo sounds absolutely fantastic to me 🙂

    • Julia,
      I hope you will give crepe making another try! This batter is really fantastic whether you are making sweet or savory crepes!
      To flip the crepe I use a rubber spatula which I use to gently scrape the edges from the side of the pan. Then I slide the spatula underneath and flip. Voila! Like a pancake. This recipe makes quite a few small crepes so if a couple get messed up it’s no big deal. I do make sure to spray the pan with cooking spray again after a few. That really seems to help.
      Good luck!

    • I finally tried my hand at these a couple of weeks ago and they were delish. I cheated a bit on the flipping — I had two pans going and just flipped each crepe from one to the other!

  3. I just love crepes, and don’t make them for breakfast enough. I love that he is just digging in with his hands!!

  4. I love crepes. We had a French exchange student when I was in high school and she would always make them for us. With thousands of different fillings. My favorite was butter and white sugar…so simple but so tasty!

  5. Wow, your crepes are so perfect! Thanks for sharing how to do it.

  6. Mmmm. I love crepes. They’re my comfort food. Very easy to make and very versatile. I love them filled with peaches and mangoes.


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