Basic Crêpe Batter Recipe

Nutella Strawberry Crepes made by my students (Amreet and Laibah)

Often enough, the recipes that the kids try don’t quite turn out, crepes are a great example. This is no fault of the students, since they are just following recipes that they found online. But more than half of the time, the result is a thick, gummy pancake that someone has had the gaul to call a crepe (rude). To me, crepes should be very thin, almost see-through with some caramelized brown spots. I remember my pastry chef and mentor used bring a newspaper on crepe day, if you were able to read the paper through the crepe, then you’d done a good job.

Yield: about 6-7 crepes


  • 1 egg
  • 16g sugar (1 tbsp)
  • 30g butter, melted (2 tbsp)
  • 1/8 tsp salt
  • 180g milk (3/4 cup)
  • 120g water (1/2 cup)
  • 63g flour (1/2 cup)
  • vanilla extract (1-1/2 tsp)

Tools Required:

  • whisk/spatula
  • sifter
  • strainer
  • stainless steel bowl
  • non-stick pan
  • 2 oz ladel


  1. In a stainless steel bowl, whisk egg and sugar together, then slowly whisk in water and milk.
  2. Sift the flour and slowly whisk into the egg/sugar/milk mixture.
  3. Heat a non-stick pan on low heat for about 1 minute, (if you are using an induction set temperature to roughly 225°F).
  4. When the pan is heated, add a small amount of butter (1 tsp) to the pan, and wipe off the excess.
  5. Using a 2oz ladle, pour batter onto the heated pan and swirl in a circular motion to ensure the batter covers the pan evenly.
  6. Let the batter cook for 30 seconds to a minute, using a plastic spatula, scrape down and release the sides from the pan.
  7. Using your fingers, grab the edges of the crepe and in one smooth motion, flip and cook crepe on the other side for another 30 seconds.
  8. Repeat steps 4-7 until all the batter is used.
  9. Fill crepes with desired fillings and garnish with desired toppings.


  • Savoury crepes: Add 1 tbsp of chopped herbs to your batter if you are doing savoury crepes.

FAQs, Tips, Troubleshooting:

  • The batter and the crepes can be made ahead of time and stored in the fridge until ready to use.
  • Using an immersion blender instead of a whisk will provide a better emulsion and is much quicker to make.
  • Non stick pans/crepe pans work best

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