Crepes from scratch

Here’s another great recipe from our cooking class a few weeks ago. I’ve never been able to master making crepes (I even previously owned a crepe maker) until this recipe. All you need is a 7-ish inch nonstick skillet. My Aunt uses this and I plan on buying it as soon as I get back to San Francisco.

It takes a little practice, and you usually toss out the first one, but once you learn to make crepes you’ll be able to create many exciting dishes spontaneously.

Check out my favorite French restaurant’s menu for a little crepe inspiration.



  • 1 cup unbleached all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/3 cup water
  • 3 eggs
  • 3 tablespoons unsalted butter, melted


1. Combine the flour, sugar and salt in a food processor briefly.

2. With motor running, add the milk, water, eggs, and butter through the feed tube. Process until smooth.

3. Heat a heavy 7-inch nonstick skillet until quite hot. Pour in 3 tablespoons of the batter, then quickly tilt the pan so the batter spreads evenly, forming a crepe. Cook until lightly brown, 30 to 45 seconds; then turn and cook another 15 seconds.

4. Repeat, using up all the batter. As you finish the crepes, stack them between sheets of waxed paper to prevent from sticking. Wrap the stacked crepes in plastic wrap. They will keep in the refrigerator for 2 days.

(Makes 12 crepes)



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