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+ servings

Basic Crepe Recipe

This is a basic crepe recipe that has been used many, many times.
Course Breakfast, Brunch, Dessert
Cuisine All-American, French
Keyword crepes, pancakes
Servings 6 servings
Author Lynn / Turnips 2 Tangerines


  • crepe pan
  • small skillet


  • 1 cup flour
  • 1/8 teaspoon salt
  • 2 eggs
  • 2 tablespoons sugar
  • 1/2 cup milk
  • 1/2 cup water
  • 1 tablespoon orange juice
  • 1/2 teaspoon vanilla extract
  • 1 cup orange zest
  • 2 tablespoons butter, melted
  • oil for frying


  • Whisk together the flour and salt in a small bowl.
  • Whisk together the eggs and sugar in a medium bowl until pale.
  • Whisk in milk, water, orange juice, vanilla extract, and orange zest.
  • Whisk in flour mixture until combined. Whisk in cooled melted butter.
  • If the mixture is too thick, add a tablespoon or two of juice or water.
  • Whisk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
  • Heat an 8-inch crepe pan or small skillet over medium heat for about 1 minute.
  • Cover the surface with a small amount of oil, heat until it gets sizzling hot.
  • Ladle some batter (1/4 cup or so) into the middle of the crepe pan or skillet.
  • Immediately start swirling the pan to distribute the batter over the surface.
  • Cook for 45 to 60 seconds or until light golden brown.
  • Flip over and cook the other side for 20 seconds.
  • Remove crepe to a plate and repeat with remaining batter and oil.