Basic Crepe Recipe
Recipe by The Stocked Pot Cooking School and Catering by Simple Elegance

  • 1 cup all-purpose flour
  • 1/2 cup plus 2 tablespoons water
  • 1/2 cup milk
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted and cooled, plus some for the pan
  • 1/2 teaspoon salt

In a large mixing bowl beat shelled eggs (with a whip or spoon) water and milk until a smooth batter is formed add butter and salt and whip for 5 seconds more. Let it stand, covered, for 1 hour in your refrigerator. The batter may be made up to one day in advance. Heat a 7 to 8 inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the underside is browned lightly. Turn the crepe, brown the other side lightly and transfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen until needed.

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