Regular Crepes

Regular Crepes

81 review, 4.7 star(s). 82% would make again

Ready in 30 minutes; part of Mother's Day collection

A simple crepe which can be filled with whatever your heart desires; fruit, jam, applesauce or powdered sugar.

"These were delicious. Like another reviewer, I also had a problem with clumping butter. I ended up putting my batter in the microwave at 10 second intervals, and stirring after each one until the clumps were gone. After that, I had a smooth batter, and was much happier with the way they were turning out."


1 1/2 cups All-purpose flour
1 tablespoon Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
2 cups milk
2 tablespoons Butter
1/2 teaspoon Vanilla extract
2 Eggs

Original recipe makes 12 Servings




1) In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix until smooth.

2) Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3) Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat

Verified by stevemur
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Rolled up crepe with brown sugar inside yummmmmm!!!!

This crepe recipe is very good. I added some chocolate syrup and a strawberry and it made such an elegant dessert!


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Calories Per Serving: 108 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Butter is good, but I use canola oil. I also like two or three more eggs and one cup more milk or buttermilk. Everything can be put in a blender for mixing without lumps. Let the batter set in the frig overnight. The crepes are a little bubbly if cooked right after mixing. Last week this recipe with the added eggs and milk yielded 24-30 nine inch crepes for seven of my grandkids. We ate with a savory filling of sausage, egg, kale, and potato; then for desert filled them with something sweet. I like them with lemon curd.
garympriceq3i3 6m ago

While I haven't tried the recipe yet, it seems to me there's an easy solution to prevent the lumpy batter. Instead of stirring the dry and wet ingredients, why not whisk them together. As well, one reviewer said she/he melted the butter before adding it. P.s. Since I haven't made it yet, I can't rate it. But big oven requires some sort of rating in order to publish the review
Carolynliz 6m ago

My wife's birthday is tomorrow and I plan on making these with raspberries with vanilla yogurt.
Fm33913 6m ago

Yum! These are easy to make and very tasty topped with fresh berries and whipped cream.
ees55 1y ago

Keysox 1y ago

Im writing this to provide at least 10 characters -_- Delicious recipe by the way
loutfi 2y ago

Make sure to melt the butter completely then stir in with the milk and and the eggs last. I let my batter set overnight for a spongy consistency.
Bradlykeller 2y ago

In addition to ?, definitely add more milk if you'd like the crepes to be less thick, but that is just a trick i learned along the way, i loved this!
auddd_ 2y ago

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