Easy Crêpe Batter

5 Reviews
75% would make this recipe again

Basic recipe to be used for savory or sweet dishes. Crêpes may be prepared well in advance and frozen.

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Rest : 2 h Preparation : 10 min Cooking : 10 min
180 calories/serving


1/3 cup white flour (all purpose) 50 g
1 pinch salt 0.1 g
1 cup milk, partly skimmed, 2% 250 mL
4 eggs size large
4 tsp canola oil 20 mL


  1. Add the flour to a bowl. Add a pinch of salt and a small quantity of milk. Mix well with a whisk to avoid lumps. Incorporate the eggs, one at a time. Mix until smooth. Let the batter stand about 2 hours in the refrigerator, up to overnight.
  2. Lightly oil a 7-inch (18 cm) cast-iron skillet. Heat over low heat. Add about 1/4 cup of the batter to the skillet. Swirl it around so that it forms a thin layer.
  3. Cook about 1 min, until the top of the crêpe is dry. Turn it and cook the other side until lightly brown, no more than 1 min. The first crêpe almost never works, so discard it if necessary. Each egg yields about 3 crêpes.
  4. Keep the cooked crêpes on a dish, covering each crêpe with aluminum foil, not to let them dry. Serve right away or use later in another recipe.


Crêpes may be covered with aluminum foil and wrapped in a plastic bag then frozen.

Nutrition Facts Table

per 1 serving (130 g)


% Daily Value




10 g

15 %

Saturated 2.6 g
+ Trans 0.1 g

14 %


230 mg


180 mg

8 %


13 g

4 %


0 g

1 %


4 g

Net Carbs

13 g


10 g

Vitamin A

12 %

Vitamin C

0 %


10 %


11 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Selenium, Vitamin B12, Vitamin B2
Good source of  :
Folacin, Phosphorus, Vitamin D
Source of  :
Calcium, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B6, Vitamin E, Vitamin K, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Milk and Alternatives ½
Meat and Alternatives 1
Fats ½

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5 Reviews (5 with rating only) 75% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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