French Crepe

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  • 1 1/2 cups of flour
  • 3 tablespoons sugar
  • 3 eggs
  • 2 cups milk
  • 1 tablespoon vegetable oil
  • pinch of salt
  • 1 teaspoon Vanilla Extract
  • butter, for coating the pan


In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove a side. Lay them out flat so they can cool. Continue until all batter is gone.

Filling options:
Nutella chocolate
Strawberry with whip cream
Maple syrup