Basic Crepes

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Make them heavy oregon thin; 2 ounces of batter successful a 5-inch cookware volition nutrient a crepe that is doubly arsenic heavy arsenic 2 ounces poured into a 9-inch pan. For champion results, spell casual erstwhile greasing the pan.

Based connected a value ratio, this look works retired to 1 portion milk, 1 portion egg, 1/2 portion flour (a cupful of flour weighs betwixt 4 and 6 ounces). If the 4 ample eggs you utilized measurement little than 8 ounces total, trim the beverage to the aforesaid value arsenic the eggs.

The crepe batter needs astatine slightest 30 minutes of resting clip truthful the flour tin sorb the liquid. The batter tin beryllium made and refrigerated a time successful advance. The finished crepes tin beryllium cooled, stacked, covered and refrigerated a time successful advance.

Adapted from "Ratio," by Michael Ruhlman (Scribner, 2009).

Ingredients

measuring cup

Servings: 6-8 crepes

8 ounces milk, positive up to 1/4 cupful arsenic needed (may substitute low-sodium chickenhearted broth for a savory look oregon foodstuff for a saccharine recipe)
4 ample (8 ounces total) eggs
4 ounces to 6 ounces (3/4 to 1 scant cup) flour
1/8 spoon to 1/4 spoon salt
Sugar (optional; 1 tablespoonful for a saccharine recipe)
Vanilla extract (optional; 1/2 spoon for a saccharine recipe)
Vegetable lipid oregon unsalted butter, for greasing the pan

Nutritional Facts

Per crepe (based connected 8)

Calories
107
Fat
4 g
Saturated Fat
1 g
Carbohydrates
13 g
Sodium
87 mg
Cholesterol
110 mg
Protein
6 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Ratio," by Michael Ruhlman (Scribner, 2009).

Tested by Bonnie S. Benwick.

Published March 13, 2026