Crêpes are very thin French pancakes that can be either savory or sweet. They use some of the most basic ingredients you probably already have in your pantry and the only equipment you need is a blender and a skillet — c’est facile! (it’s easy!)

Base Recipe
Adapted from the Women’s Weekly Cookbook; Cooking Class French 

Makes approximately 12 crêpes. 

¾ C All-Purpose Flour

3 Eggs, lightly beaten

1 Tbsp Neutral Oil, such as canola

1 C Milk

Optional Toppings and Fillings Inspiration

Whipped Cream & Strawberries

Ham & Cheese

Granulated Sugar & Lemon Zest


Sift the flour into a bowl. Leave a little well in the center for the wet ingredients. Whisk eggs, oil, and milk together. Pour into the well. Slowly whisk liquid into flour until batter is smooth. This can also be done in a blender if you’d prefer. 

If making by hand: strain batter into a container with a spout to make pouring easier. 

Heat pan over medium heat. We recommend using a small, heavy bottomed pan about 8-9.5in., such as the Mauviel carbon steel crêpe pans. Add a small pat of butter to the pan and swirl it around to distribute. Pour 2-3 tablespoons of batter from the container into the pan and swirl to cover the base of the pan evenly. 

When crêpe is lightly browned underneath (you can lift it up a bit on the side to check) use either a spatula or fingertips to turn it to brown on the other side. 

Once the second side is brown remove from the pan and add fillings (if using), then either roll up or fold into a triangle. They’re delicious served plain or filled! Eat warm. 

Crepes with strawberries