Basic Crepe Batter

This simple batter is best made the day before and refrigerated.  Great stuffed with hazelnut spread and raspberries.


  • ¾ cup flour
  • ¾ cup milk
  • 2 tbs sugar
  • ½ tsp salt
  • 2 tbs vegetable oil
  • 2 eggs
  • Vegetable oil for frying


  1. Stir together flour, sugar and salt in a medium bowl.
  2. Add milk, oil and eggs.  Mix well until the batter is smooth.  Let rest in refrigerator for at least an hour or ideally overnight.
  3. Heat large frying pan on medium-high heat.  Add 1 tsp vegetable oil.  Add ¼ of the crepe batter and swirl plan to create a thin crepe. Cook 1 minute on each side and serve with favorite topping.

Makes 4 crepes.


4 Responses to Basic Crepe Batter

  1. Randy Watson says:

    I just got back from France and let me tell you, the crepes over there are excellent! It’s funny that you posted this because I was wondering exactly how to make them myself. I’ll give this recipe a shot and see if it compares to the French ones I was enjoying last week!


    • Veronique says:

      Glad I posted this recipe while you still have crepes on your mind! The crepes this recipe yields aren’t crispy Brittany-style crepes but are the soft and moist version that can easily be stuffed and rolled up. Enjoy!

  2. Shane Mosley says:

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