Posted by: Rachel | February 7, 2015

crêpes all week!

Apparently February 2nd is crêpe day in France. Did you know this? I did not, at least not until this year. However, I certainly felt a need to celebrate it!

Happily, I found a very easy crêpe recipe that makes a batter that just lasts and lasts. I know this because, well, crêpes for 1 is just not an option, but if the batter is at the ready I can have one most any time. Mmmm…

I made a simple blender batter. You can add a bit of sugar if you feel certain that you will be eating your crêpes for dessert or breakfast (ie, with jam or sweet stuff of some sort) but I wasn’t absolutely certain, so I left the sugar out.

I have a smallish blender with a decent pour spout, so that makes this about as simple as it can be. Oh, and did I mention I got a very nice non-stick seemingly brand new crepe pan at my local thrift store recently? Meant to be!

I used Alton Brown’s recipe. I trust him to be accurate and to keep it simple. Yup. Mmmmm!

Here’s all you need to do:

Crêpes All Week

finished crepes


2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
oil, for coating the pan

In a blender, combine all of the ingredients and pulse for 15-20 seconds. Place the crepe batter in the refrigerator for (at least) 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for 48 hours (or longer!).

Heat a small non-stick pan. Add a small bit of oil to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip.

Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool.

Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

The most important thing is to know that your first crêpe won’t be beautiful. I don’t know why; it just never is. Don’t worry. And, oil the pan between each crêpe. Oil it then swab it with a bit of paper toweling. Or, as one of my French friends down, cut a potato in half, stick a fork in the uncut end, and dip it in the oil to coat the pan. It seems to work.

In any event, enjoy these nearly all week. The batter has lasted me 5 days I think, just keep it in the fridge. Mmmm… fill ’em with anything you like and everyday can be crêpe day!



  1. Thank you, Rachel for the great recipe! I plan to get a crepe pan at a thrift store and try it. Maybe give the pan and the recipe as a gift. You are cool.

  2. Sounds great – I’ll try it if I ever find my kitchen.

    Love, Josie >

  3. Yum! Bet they would be good with scallops too.

    • And just a hint of bechamel… mmmm (grin)

  4. I make them so rarely, but love them. And each time I make them I think “why don’t I make these more often, they’re so straightforward?!” Thanks for the reminder 🙂

    • What do you like for “filling”? I like sweet, but savory works too… hungry now! Mmmmm…

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