This is my mother's crepe recipe from when I was a kid. It is delicious and can either be made in a batch or per person/egg.

You can substitue water for the milk if you don't have it on hand. You can substitute whole wheat flour for some of the flour, but it may limit how thin you can make them.





  1. Mix all ingredients together thoughroughly without introducing any more air than is necessary.

  2. Grease a hot 12 inch pan. I use a temperature resistant measuring cup with a little canola oil. Pour it into the pan swirl it around a little, then carefully pour it back into the measuring cup.

  3. Add 1/4 cup of the batter to the pan. Spread it out in one thin layer.

  4. When it starts to set up. us a spatula to free it from the pan.

  5. When it is properly browned on the first side, flip it.

  6. When it is properly browned on the second side, transfer it to a plate.

  7. Repeat back from step 2 until all the batter is used up.

It is best to eat these in rotation as soon as they come out of the pan. I like to just spread a little jelly on them and then roll it up and dive in.