Unmeasured Crepes
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Number of servings vary
- 1vessel whole raw eggs
- 1vessel all-purpose flour
- 1¾vessel whole milk
- ¼vessel melted sweet butter
- A dash to a pinch of salt.
Preparation
- Step 1
Beat the eggs. Add the rest of the ingredients, and whisk. Add a bit of salt, and taste. If you don’t want to taste the eggs raw, heat a pan, drizzle a bit of the batter into it, then taste it cooked.
- Step 2
Heat a nonstick pan, or put a lightly oiled one over medium heat. Add a ladleful of batter, just enough to thinly coat the bottom of the pan. Cook until the edges just begin to brown, probably about 30 seconds. Flip — this is not at all delicate, though it seems as though it should be — and cook about 10 seconds.
- Step 3
Cook as many crepes as you want, stacking them on a plate and covering them with a cloth towel until you’re ready to eat. Serve with a whole array of things you might like to put in them.
Private Notes
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Cooking Notes
Titaniumbearer
per person: 1 egg, 1/2 cup milk, 1/3 cup flower, splash of oil and pinch of salt
ColomboCook
For each person you are feeding: 1 egg, 1/2 cup milk, 1/3 cup flour, splash of oil, and pinch of salt makes pretty much the right number of crepes. "Milk" can be half-milk/half-water or non-dairy milk, flour can be all or part-whole wheat. It could probably be gluten-free flour but I haven't tried that. Crepes made with half coconut flour and half all-purpose flour and with virgin organic coconut oil (not refined coconut oil!) are delicate and a bit fiddly but delicious!
Anne
I made the crepes using a gluten-free flour blend (mostly rice flour) and they came out nicely. Rolled them around a cranberry/applesauce with added walnuts and they were well received.
Anna
Five stars for being yummy and because I was starving and made a batch of this (vessel: 4 oz. jelly jar) in the blender, allowing me to eat yogurt-filled crepes in minutes. Then a couple of twenty-somethings rolled out of bed and I made more, which they ate with strawberry-rhubarb jam. Nice.
tannaz
I made it without butter,that tasted great too!
Remember to rest the batter for about 10min before cooking so the crepe will be less likely to tear during cooking!
Phil L
Pour it into the pan, then pour it back out. Just enough will stick for a nice, thin, even crepe.
Amanda R
Great Crepe recipe! Used 1 cup as the vessel, followed recipe exactly using salted european butter. Let the mixture sit for 30mins in the fridge before cooking. Best crepes I've made. Excellent version of a classic recipe! Recommend.
Len Welsh
Use together a lager beer, milk, and cream as the liquids. Also add fresh grated nutmeg. There is absolutely no substitute for that. You will get a much more flavorful crepe.
Also, the amount of salt you add is crucial--try experimenting with different amounts. If you are making a savory crepe, consider using a bit of Japanese dashi in lieu of, or in combination with salt. If you are making a dessert crepe, consider adding a bit of dark maple syrup, dark brown sugar, or coconut sugar.
Phil L
Instead of measuring into the pan, pour in too much, then pour it back out into the bowl. Just the right amount will stick and cook, and you'll get even, thin crepes.
nlee
To avoid lumps: beat the eggs, then gently whisk in flour until smooth before adding the rest of the ingredients.
Lisa
Excellent. Really good. And forgiving. I even forgot the butter and it still (almost) worked. I kept unused batter (with butter) in the refrigerator and cooked another batch two days later. Kitchen alchemy at its best.
Warren Bobrow, Author, Mixologist
And the pan she glistens with pleasure for butter she sizzles
nancy hoving
I assume this means a 1:1 ratio of flour to eggs and using the same measuring vessel the milk and butter.
Suzy
An “ ingredient on hand” filling is cottage cheese. Top with melted jam into which lemon zest has been grated. Elegant for breakfast,
CEM
Used whole wheat flour - worked well
Mary
per person: 1 egg, 1/2 cup milk, 1/3 cup flower, splash of oil and pinch of salt
Mary
per person: 1 egg, 1/2 cup milk, 1/3 cup flower, splash of oil and pinch of salt
Annie Ramsay
Buttered a small, warm steel pan over medium gas flame. Used the one egg, beaten, good glug of milk and a couple of medium spoons-full of flour, some small chunks of Comte cheese. Made two crepes. Filled with leftover cranberry sauce and sprinkled with coarse salt. Very good.
Luther
Love crepes so I'm not sure why I have waited to long to try this out. Holy cow, so simple and so good. And of course the sky is the limit on what you can add to these while they are cooking or afterwards. The measurements that a coupe of reviewers put forth from a couple of years ago are very accurate. Used a well seasoned de Buyer crepe pan which cooked these to perfection. Many thanks for the recipe as well as the tips.
Cameron
Fantastic basic recipe. I made these savory by using whole wheat flour and mixing herbs like rosemary and thyme into the batter. I highly recommend this.
Whit
Great recipe! Used 3 eggs, 1 1/2c liquid (1/2 c whole milk, 1/2 c half-&-half, 1/2 c water--just what I had on hand), 1 cup flour, glug of grapeseed oil, giant pinch of kosher salt, ~1/2c scallions & cilantro. Let it rest in fridge ~15 mins. Used a lightly oiled griddle. Delicious! I'll continue playing around with additions/flavorings, but this is a solid base.
Cole
For gluten free- 1/2 unit Casava Flour 1/4 unit Oat Flour 1/4 unit Hazelnut Flour
Kathy
This recipe was great dairy free, we used oat milk. It is a skill to get them as thin as possible, but it is worth it. We filled it with cooked strawberries + orange zest for sweet, bacon mushroom for savory with a couple of soft egg slices. Can't wait to make again!
Derrick
Works well for both savory and sweet crepes. Once I flip, I do a Breton style crepe by adding an egg, some shredded cheese, arugula, pepper, and prosciutto. It turns out amazingly.
Lekkerleker
This is wonderful as a dinner crepe stuffed with creamed spinach. Any leftovers could serve as dessert with a little lingonberry jam.
esther
This reminds me of once when I was in my teens and hadn't yet started to cook and was making rice. The instructions were 1 cup rice to 2 cups water. I couldn't find a measuring cup and had no idea what to do until a friend pointed out that it was just 2:1 and anything would work.
Anna D P
i use crepes to make manicotti and I use a small cast iron skillet to cook the crepes. After the crepes are made I add about a tablespoon of ricotta towards one end of the crepe and the roll. As I make them I put them in a container and put them close together. I have never frozen them but I have refrigerated them unfilled for about 3-4 days. Crepes can also be used to make lasagna instead of pasta sheets.
Kit
I mix in 25% buckwheat flour.
Judith
If you have time, let the batter sit in the fridge for a couple hours. The cooked crepes will be less rubbery. And if you want to make it the night before, it keeps beautifully. When I was pregnant, I had a bowl of crepe batter in the fridge at all times. I ate my version of crepes suzette (butter, brown sugar, melted; add triple sec, brandy; reduce) twice a day for several months. The sauce was done in the time it took to make 4 crepes. Didn't even bother cleaning out the skillets
jvtsargent
Not at all sorry to find ourselves at home w no buckwheat flour. These quick and unmeasured white flour goodies are similar to any recipe we would normally use, and really good - a lot of the goodness lying in whatever fruit is coming out of the freezer this week - or off the garden bushes - hopefully by July -
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