The versatile, French style crepe can be used in a variety of creations from dessert crepes to ratatouille crepes. Here is a simple recipe for any gourmet cook’s repertoire.



  • Servings: 12
  • Difficulty: easy
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  • 1 cup all-purpose flour
  • 1 teaspoon white sugar
  • 1/4 teaspoon salt
  • 3 eggs
  • 2 cups milk
  • 2 tablespoons butter, melted


  1. Sift together flour, sugar and salt; set aside.

  2. In a large bowl, beat eggs and milk together with an electric mixer.

  3. Beat in flour mixture until smooth; stir in melted butter.

  4. Heat a lightly oiled griddle or frying pan over medium high heat.

  5. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe.

  6. Tip and rotate pan to spread batter as thinly as possible.

  7. Brown on both sides and serve hot.

Steve D.

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