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Crepe is French for "pancake." Crepe batter is much thinner than pancake batter, and the crepes cook very quickly. You can use almost any filling you would like in crepes, either savory or sweet as there is no sugar in the batter. They are extremely versatile.
- 3 eggs, well beaten
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- Combine eggs and milk.
- Add flour and salt and last the melted butter. Beat until smooth. Batter can
be mixed in blender. Cover and place in refrigerator for 1 to 2 hours.
- Heat a 6-inch greased skillet. Add 1 tablespoon of batter. Tip skillet from side
to side until batter covers the bottom of the skillet. Brown crepes on both sides.
- Keep hot. Place desired filling in center and roll. Add sauce.