Learn how to make crepes with these recipes and tutorial. Crepes
freeze well so you can stock the freezer for an easy breakfast
during the week, too.
A traditional crepe is very thin. It can be served with different
fillings or sprinkled with powdered sugar. A large skillet works
better for this thin batter crepe. We have a few different recipes
Planned Kids Cooking Curriculum
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How to Make Crepe Batter Recipes
Easy Crepe Recipe
This crepe recipe is a thicker crepe. It can still be rolled up
crepe style but is not a traditional thin crepe. Try the recipe
below if that is what you'd rather have.
1- 1/4 Cup milk
3/4 Cup flour
1/2 teaspoon salt
Add all ingredients in mixer and blend together. Warm skillet pan.
Add small pat of butter. Pour 1/4 cup of batter into pan.
When bubbly and edges can be lifted up, flip crepe.
Cook 1 minute and take out of pan. Continue with remaining batter.
Serve with fresh fruit or jam and a sprinkle of powdered sugar.
Thin Batter Crepes
4 Cups milk
½ tsp. salt
1 Tablespoon sugar
2 Cups flour
butter for frying
Lightly beat eggs. Add about 1/3 of the milk, then add sugar and
salt. Mix well. Add flour and mix well with an electric mixer. Add
remainder of milk. Let rest for 10 minutes. If necessary add more
milk so batter is thin.
Heat small fry pan to very hot. Add a small amount of butter and
melt. Swirl butter to coat pan. Reheat. Add batter to just cover
bottom of pan. Turn to brown other side. Stir batter baking
make thin crepes you'll need a large skillet for the crepes to cook.
2 egg whites
2/3 Cups milk
2 tsp canola oil
1/2 C of flour
1/4 tsp salt
1/4 Cup of reduced sugar orange marmalade
1 Cup of unsweetened blueberries, strawberries or raspberries
Splenda, equivalent to 8 tsp of sugar
1/2 Cup sour cream
1/8 tsp of cinnamon
Place the egg whites, milk and oil in a bowl and whisk until well
blended. In a separate bowl combine the flour and salt. Add the
flour mixture to the egg white mixture and blend it in well. Place
the marmalade into a saucepan. Stirring constantly, cook the
marmalade over low heat until completely melted. Remove from the
heat and stir in the blueberries and Splenda.
Mix the sour cream and cinnamon together, set aside. Coat a small
skillet with cooking spray. Place the skillet over low heat and add
2 tbsp of the batter. Lift the pan to evenly coat the bottom with
the batter. Cook until the top is dry and the bottom is lightly
browned. Remove the crepe to a wire rack to cool and continue
cooking the batter until all the batter is used. Preheat the oven to
Spread each of the crepes with 1 tbsp of the sour cream mixture.
Roll each crepe up over the mixture and place in a baking dish.
Spoon the berries over the top of each crepe. Bake 15 minutes. Makes
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