Homemade Crepes





Introduction: Homemade Crepes

About: An Italian living in China with a passion for cooking. I grew up in a picturesque town called Lecce nestled on the “heel of the boot”, Italy’s southern tip, between the Adriatic and Ionian ...

A Crepe is a type of very thin pancake originate from Brittany, a region in the North of France. They are generally served with cider, but they are also very popular with a variety of sweet or salty fillings.
I am a big lover of the french crepes, I like them sweet with nutella, or salty with a ricotta and spinach filling! Making crepes is very easy and now I'll show u how to ;)

Step 1: Ingredients

All you need for making about 15 crepes is:
  • 4 eggs 
  • 1 glass of milk (250 ml) 
  • 1/3 cup flour  (45 g)

Step 2: Step 1: Prepare the Mixture

Beat the eggs and slowly add the flour

Step 3: Step 2 : Add Milk

Pour in the milk and mix it up till u get a smooth watery mixture.

Step 4: Step 4: Get the Pan Ready!

Lightly grease the pan with butter.

Step 5: Step 5: Let's Start Cooking

Pour in some of the mixture and move the pan so that the mixture will be spread evenly on the pan. Cook one side for about 2 min.

Step 6: Step 6: Flip It!

Then flip the other side and cook for other 2 min
Keep repeating the above steps till u wont have any mixture left
Now your crepes are ready!

If you want some recipes on how to dress these delicious crepes, visit my blog: www.expatcucina.com



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    8 Discussions

    This recipe is in all honestly terrible, for that amount of eggs you need at least a cup of flour.

    Proper Savory crepe recipe would be

    1 cup flour
    2 Lg eggs
    1 cup of milk
    2 to 3 Table spoons of melted butter
    1/4 tea spoon of salt
    To make them sweet crepes just add 2 tablespoons of sugar and touch of vanilla.

    Mix and let stand for 15 minutes and cook.

    You should just call it an empty omelet.
    You need more flour some salt and more milk.
    And you need to let it stand in the fridge for 15 to 20 minutes for better results

    Have tried many other crepe recipes that we didn't care for (just didn't taste "right")... Yours sounds perfect! Thanks for a ANOTHER great 'able! Beth ;o)

    That's another fine instruction. Are these things normally cooked on a special griddle and spread thin like an LP, or am I thinking of something else?


    2 replies

    Yeah supposedly you should use a special crepe pan, but if you dont have one, like me, just use a simple frying flat pan. The result will be the same ;)