Basic Crepes, not dessert

Basic Crepes, not dessert

8-10 Crepes

15 min to mix, 4-hour rest, 15 min cook.


  1. 1 cup flour (125 grams)
  2. 1 egg+1 egg yolk
  3. 1 1/4 cups milk
  4. to taste freshly ground salt,
  5. to taste freshly ground pepper,
  6. 2 tablespoons butter


  1. 1
    In a small bowl, beat the egg and egg yolk then blend in the milk.
  2. 2
    Place the flour in a medium mixing bowl, season with salt and pepper, then add the milk mixture. Whisk until smooth, batter will be thin. Cover and set aside to rest for at least 4 hours.
  3. 3
    When ready to cook, heat an omelet pan over medium heat and add the butter. When melted, add to the batter and whisk to blend.
  4. 4
    Ladle about 1/3 cup of batter into the pan and quickly turn the pan to spread of the whole surface.
  5. 5
    When small, glistening bubbles are seen on the surface, flip the crepe and cook the other side for about 15-30 seconds or until lightly brown.
  6. 6
    Stack on a plate with wax paper between. May be frozen for later use.