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+ servings
fruit filled crepe


Delicious for a brunch.
Course Fried Pastry
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 crepes
Calories 115kcal
Author Joe Boyle


  • 4 large eggs
  • 1 1/2 cups milk, whole or 2 %
  • 1 tsp vanilla extract
  • 1 cup all purpose flour , sifted
  • pinch of salt
  • 4 tbsp melted butter, allow to cool before adding


  • Break eggs into a medium bowl and whisk together.
  • Add milk, vanilla extract, and whisk into the eggs.
  • Slowly add the sifted flour while continually whisking to prevent lumps.
  • Add the salt, then whisk in the cooled melted butter.
  • Let the batter rest for 30 minutes.
  • Heat a non-stick 8 to 10 inch pan on medium high heat. Spray lightly with cooking oil.
  • Ladle in about 1/4 to 1/3 cup of batter and swirl to coat the pan bottom.
  • Fry for 45 to 60 seconds until slightly browned and the edges are starting to curl, then flip the crepe and fry for another 15 to 25 seconds. Remove to a plate. Continue with the remainder of the batter, spraying with a little cooking spray between crepes.
  • Fill with topping of choice.


  1. The batter can also be mixed in a blender or food processor. Mix until smooth and there are no lumps of flour.
  2. The batter can be stored covered in your refrigerator for up to 2 days.
  3. Crepes can be refrigerated for 3 days or frozen for a month.


Calories: 115kcal