Crepes or French Pancakes Batter

Skip Davis


I learned to make these as a young boy standing by my mother's side.(65 years ago) I make them all the time and always keep a stack of them in the freezer.

pinch tips: Perfect Bacon Every Time



Makes about 20


15 Min


30 Min


1 c
all purpose flour
1-1/2 tsp
cane sugar
1/4 tsp
table salt
3 large
3/4 c
milk (regular or low fat)
1/2 c
6 Tbsp
unsalted butter, melted (3/4 stick)

Directions Step-By-Step

Whisk flour, sugar and salt in a medium bowl. Place eggs, milk, water and melted butter in blender. Add all of the flour mixture into eggs a little at a time while blender is running to avoid or remove any lumps.
Strain batter into a large glass measuring cup.
Cover and refrigerate batter at least 1 hour to let bubbles dissipate.

FOR CREPES: Have the following items available at
stove-top -- crepe batter, melted butter, pastry brush, cooling rack, 7 or 8 inch diameter crepe pan, and 1/3 cup measuring cup.

Heat crepe pan over medium-high heat until very hot. Brush with some melted butter. Whisk batter, then pour a scant 1/3 cup of batter into pan. Swirl batter around by tilting pan to fully coat bottom. Cook until golden brown on bottom, about 1-1/2 to 2 minutes. Flip crepe over with large flat spatula or your hands and cook second side until browned in spots, about 45 seconds. Transfer crepe to rack to cool. Brush skillet with butter (each time) and repeat process with remaining batter. (Make sure to gently stir batter every few crepes.)

Once crepe has cooled, place it on a sheet of wax or parchment paper. Pile crepes on top of each other with wax/parchment paper between each. Place stack of crepes in plastic bag and refrigerate or freeze until ready to use. (If frozen, thaw in refrigerator before filling.)
Suggested fillings: Any fruit pie filling, jelly or jam, peanut butter and sprinkle powdered sugar over top.

About this Recipe