Traditional crepes, fill with fruit or vegetables or cheese or any other number of tasty things.


  • 50 grams (0.25 cup) butter
  • 200 grams (1.75 cup) all-purpose flour
  • 0.5 tsp salt
  • 4 eggs
  • 600 mL (2.5 cups) milk
  • Oil for cooking (canola, vegetable, other neutral oil)


  • A splash or two of liqueur (rum, brandy, cognac, amaretto are good ideas)
  • A little beer or juice or a couple drops of extract
  • A couple tablespoons of castor sugar or sugar in the raw
  • Substitute about a quarter of the flour for whole wheat, buckwheat flour, etc.


  1. Melt butter and cool it some, but not solid
  2. Put flour in bowl and add salt. Make a little well in the center. Add eggs one by one, then around half the milk, mixing as you go for a smooth batter.
  3. Add the last of the milk and melted butter. Stir until smooth.
  4. Rest the batter for at least an hour, preferably 2-3. It’ll thicken up in this time.
  5. Add liqueur, if using. Stir in. Batter should have the consistency of cream.
  6. Preheat the crepe pan for a couple minutes over medium heat. Grease with a little bit of oil.
  7. Ladle some batter into the pan and spread gently to make thin crepe.
  8. Cook until bubbles just start to form, then loosen the edges and flip gently.


  • Need the crepe pan and spreader!
  • Recipe from the booklet that came with the pan
  • A nice flexible and broad spatula makes flipping easy
  • Do not make on teleconference calls!