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

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, www.bobsredmill.com.

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

1 crepe
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.

1/3 starch, 1/3 lean protein