Crêpes de Paris
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
  • 1½ tbsp butter, melted
  • 2 cups milk
  • 3 eggs
  • 1 cup all-purpose flour
  • 1 tsp white sugar
  • ¼ tsp salt
  • Nutella, fruit preserves, fresh fruit for filling
  • Powdered sugar for garnish
  1. Melt butter in a large glass measuring cup or bowl.
  2. Add milk and eggs, and whip with a whisk until fluffy.
  3. Add salt and sugar.
  4. Whisk in the flour a little at a time until all is blended. You may also want to use an electric mixer to ensure there are no "flour clumps".
  5. Heat a 12 inch nonstick skillet over medium heat. Do not grease.
  6. Pour batter to fill ½ of one side of the skillet, and move in a circle all around until the batter no longer moves and set back over heat.
  7. After 30-45 seconds, peel the edge up with your finger, careful not to burn yourself. If the crepe looks done, use a spatula to help turn it over carefully.
  8. Cook other side for another 30-45 seconds.
  9. Cut edges off if desired (they may get a little crispy).
  10. Transfer to a plate and fold in half. Cover with a paper towel to keep warm.
  11. Wipe grease off of skillet and repeat process over again until all of the batter is gone.
  12. Spread Nutella or fruit preserves over one side of the crepe and top with fresh fruit.
  13. Roll all the way up and top with powdered sugar.
Makes 8 large crepes
Recipe by My San Francisco Kitchen at