This basic crepe recipe is a tasty wrap for sweet and savory fillings.

Patsy Jamieson
Source: EatingWell Magazine, Spring 2004


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.

  • Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.

  • Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.

  • If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.

  • Variations

  • Buckwheat Crepes: Substitute buckwheat flour (see Note) for the whole-wheat flour. Fill with sauteed apples or smoked salmon and cream cheese.

  • Cornmeal Crepes: Substitute cornmeal for the whole-wheat flour. Try with a spicy chili or with blueberries and cream cheese.


Make Ahead Tip: Crepes will keep, between sheets of wax paper, in the refrigerator for up to 2 days or in the freezer for up to 1 month.

Note: Buckwheat flour is available at natural-foods stores or by mail-order from Bob's Red Mill, (800) 349-2173,

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

52 calories; protein 2.6g; carbohydrates 6.9g; dietary fiber 0.6g; sugars 0.4g; fat 1.6g; saturated fat 0.6g; cholesterol 36.5mg; vitamin a iu 80.4IU; folate 4.8mcg; calcium 17.5mg; iron 0.4mg; magnesium 2mg; potassium 45.2mg; sodium 53.1mg.

Reviews (5)

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5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
My crepes turned out great! I had my doubts about the soda water at the end but it made them really light and bubbly! I will be making these again very soon.... I did let the batter stay over night in the fridge and it worked very well. Read More
Rating: 4 stars
The taste is great! I am a new cook and it was my first time making these. I had a hard time making my crepes into thin circles... I guess I need more practice. Read More
Rating: 4 stars
easy and tastey This is a great recipe. I searched all over the internet before settling here. I cook a lot (a lot!) from EW so this is where I should have started. It's the only recipe with the sparkling water and it really makes a wonderful difference. I used all whole wheat flour though (we use King Arthur White Whole Wheat Flour for everything these days). Used these to wrap the EW Moo Shu Vegetables and they were perfect. Read More
Rating: 5 stars
Easy delicious and impressive! These are fantastic. I made a couple of substitutions...only had skim milk so I used 1 Tbsp butter instead of 2 tsp and instead of soda water used sparkling cider. I attribute my crepe pan (old style standard not anything fancy) to making them easy too cook. We ate them with sweetened ricotta peanut butter bananas and blueberries (mix and match). Pros: Easy healthy Cons: None Read More
Rating: 4 stars
I thought this turned out well for my first time. I had a little difficulty forming these so I ended up adding a bit more soda water to thin it out while cooking and that seemed to help. For the filling I used half vanilla yogurt and half whipped cream topped with strawberries Read More