New This Month

Savory Crepes

The French enjoy thin, pancake-like crepes with sweet or savory toppings and fillings at any type of day. Serve rolled up or folded.

  • Prep:
  • Total Time:
  • Yield: Makes about 18 crepes


  • 1 3/4 cups milk
  • 4 large eggs
  • 6 tablespoons butter, melted and cooled, plus more for pan
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt


  1. Combine all ingredients in a blender until smooth, about 1 minute. Pour into a bowl, cover and refrigerate, at least 2 hours or up to 1 day.

  2. Whisk batter until smooth. Heat a 10-inch nonstick skillet (pan should measure 8 inches across the bottom) or crepe pan over medium and brush with butter. Tilt skillet at a 45 degree angle, pour in a scant 1/4 cup batter, and swirl to evenly distribute in a thin film across the bottom. Cook until edges of crepe pull away from pan and turn golden, about 1 minute. Flip and cook just until set, about 30 seconds more. Transfer to a paper towel-lined plate. Repeat with remaining batter, whisking between crepes, buttering pan every few crepes, and stacking finished crepes. Cool completely.

Cook's Notes

Store the crepes refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing), plastic wrap, and a freezer bag, up to one month. Thaw completely before filling.


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