How to make crepes - step-by-step instructions.

I love crepes, or as we say in Russian, Blinchiki!! I grew up eating crepes on a regular basis, and my mom's crepes are Delicious! When I started cooking I have made numerous attempts to re-create them according to my moms verbal instructions and eyeball measurements (in our family recipes are never written down, they are just passed from generation to generation, and learned through simple observation and practice until you get it right, perhaps even with your own little twist) 
Anyways, I have made pretty good tasting crepes, but the process would always take me much longer than my mom. She would whip them in minutes, while I kept adjusting the crepe mix, adding and tasting, until I recognize a familiar deliciousness. And while I love crepes very much, every time I needed to make them, I had to prepare for a long and tedious process and little outcome, as half of it would end up eaten by me during trial/error process ;)) 
Well, I had to put an end to it - and I finally did it! 
Just last week I started making the crepes, while writing down all of the additions carefully measured . No eyeballing this time! I took out all my measuring spoons and everything! :))) 
I was prepared for my regular adjusting routine, but I was trilled when the very first crepe came out PERFECT! Salt, sugar, texture, elasticity - everything was just right! 
So I present you with this easy, fool-proof step-by-step recipe that you can use anytime you feel like eating crepes, please note I like my crepes on a savory side, so you need to add more sugar if you like them sweet and would be serving them for dessert ;)

Crepes - approx. 16-18 pcs

2 eggs
1 cup of whole milk
1 cup of water ( I prefer bottled or cooled boiled water)
1/8 cup of sugar ( put more if you like them on a sweet side)
1 cup of flour
1/2 tsp salt
1 tbsp neutral oil ( corn, vegetable )

"The Crepes"  starring eggs, flour, sugar, salt, neutral cooking oil, milk, water. That's it!

Start by placing a non-stick pan ( I use 10", but the bottom is actually 7") over a low heat for pre-heating.

To prepare the mix (or crepe batter):

1. In a large bowl whisk the eggs until mixed well.

2. Add 1/2 cup milk+1/2 cup water, mix well.

3. Add sugar, salt, oil, mix well.

4. Sift all of the flour into the bowl.

5. Mix well, breaking up all the clumps. You should get a thick liquid lump-free.

6. Add the rest of milk+water. Mix well.

7. Turn up the heat to medium and wait until pan is very hot.

Preparing the "Golden Liquid" :)

The consistency of the batter is sort of like heavy cream.

To make crepes:

1. Take the pan in one hand and start pouring 1 ladle of the liquid  in the center of the pan, while carefully tilting the pan in different directions ( sort of circular motion) so that the liquid spreads evenly and covers the bottom of the pan completely. Greasing of the pan is unnecessary as we have our oil in the dough + pan is non-stick!

2. Give it a few seconds ( 5-7 ) and then score the edges with a flexible spatula, all around the pan.
 ( basically free the edges from contact with a pan) This will make it easier to flip the crepe and prevent from burning the edges.Give another few seconds... it all depends on how you like your crepes: light and soft, or golden and more crispy around edges.. adjust time per your liking..

3. Then carefully lift the crepe with the same spatula and flip! You get a pretty, golden-colored crepe starring back at you :)

4. Second side cooks faster and will always be lighter with golden dots all over, so keep an eye on it. When done - just slide onto a plate nearby.

5. Repeat the steps 1-4 :))

Making crepes (love the bubbles in a pan, don't you?)

Now, we can part ways, and you may dress your crepes any way you like: pour sauce on top, sift powdered sugar, wrap fruits in it, whipped cream, fruit puree, etc.... But I like it simple: BUTTER!
I take a stick of butter out of the fridge, and unwrap the top portion. Once the newly made crepe hits the plate, I give it some butter love ;) Oh, and did I tell you the best way to eat them is right then and there?? Yes, when I make crepes, I eat them by the stove :)) They simply melt in your mouth.... Or try them with sour cream - also very tasty!
Buttering of the crepes! ( My thighs, please forgive me!)

However, sometimes I make them with savory filling, and they become a great addition to the soup. This combo makes a perfect lunch or dinner. 
I take a whole chicken, and make a big pot of soup. Then take half of the cooked chicken, and shred the meat ( no bones!) into a large pan with sauteed onion. Some salt, pepper, cooked rice and a few minutes later, you have a great filling! All you have to do is wrap it into crepes, see photos below ;)
Wrapping the filling

All wrapped up!  Enjoy!

P.S.    If you have reached this point - you deserve a chance to win a free gift - CALENDAR 2011 designed by me - giveaway ending Feb 03, 2011: http://manylittlethingsmakemehappy.blogspot.com/2011/01/first-giveaway.html


  1. I am excited for this recipe and am going to try it for brunch with a friend! One question though, is the batter usually pretty thin?

  2. Dear Julie,
    The consistency of the batter reminds me of heavy cream. I will post a picture of the batter for your reference. Hope it helps:)

  3. These look so good! I usually fold into quarters for sweet crepes and roll for savory so I can grill it before I eat it.

    I think I usually make my crepes a little thinner than yours, but that's just a family/personal preference (We're French and very particular about that sort of thing- haha!)

    Check out my post about crepes!


    I love how you roll them almost like egg rolls! Gotta try that!
    Definitely subscribing to your blog!

  4. A dipping pan is used to apply the batter. The crepe maker is reversed and dipped into the batter, a thin layer of batter sticks on to the crepe maker. Flip it and cook until it is done. Peel off once done.

  5. The word crêpe is coming from the Latin crispa, which means “curled”, and refers to a type of really thin pancake. Crêpes are usually cooked with wheat flour. It is completely flat and usually have a filling or spread. In addition, crêpes are entirely unleavened, while standard pancakes do have a leavener of some kind. Although, in terms of origin, one could argue that they are just the French way of reproducing the German pancake

  6. Thank you for sharing this recipe. They were so easy to make. My family loved them.

  7. I made these off this post, mind u I knew nothing about crapes, just followed the recipe. My family loved them!! They are so good. I Pined it to "my favorites" board on pintrest cause my family asks me to mke them all the time.