Saturday, December 22, 2012



  • 1 cup all-purpose flour (125g)
  • 1 1/4 cup milk
  • 2 eggs
  • pinch of salt
  • 2 Tbs oil
(this measure gives about 8 9'' crepes)


In a bowl, measure 125g of all-purpose flour. Slowly incorporate 1 cup of cold milk, stirring constantly with a whisk. Add 2 eggs, one at a time, and a pinch of salt. Adding oil in the dough will prevent it from sticking later, but it is optional. Cover with plastic wrap and refrigerate for at least an hour before baking. 


Preheat the pan on the medium. Oil the pan before the first pancake. Any non-stick pan will work. I prefer De Buyer. You know what to do next ... ;)

Bon appetit,


  1. And now I crave (past midnight) crepes ;)
    My tip - add 1 pouch of vanilla sugar (Dr Oetker Original Vanilla Sugar works great for me) to the mix, especially if you plan sweet filling, it will give very nice aroma to the crepes and your kitchen will have scent on vanilla too ;)
    Tip nr2, if you don't have milk at the moment, or have any sort of dairy product issue, sparkling mineral water is the next best thing ;)