• 2 cups flour
  • 2 cups milk
  • 4 eggs
  • ½ tsp vanilla (ignore if making savory crepe dish; keep if making a desert crepe dish)
  • ½ tsp salt
  • 1 tsp sugar (ignore if making a savory crepe dish)


  1. Whir in a blender all of the ingredients until mixed. Refrigerate for 1 to 2 hours.

  2. In an 8” crepe pan or non stick skillet, melt 1 tsp butter over medium high heat. Add 1/3 cup chilled crepe batter and swirl to coat pan. Cook until set on the bottom, 1 minute. Flip and cook for 30 more seconds. Turn out onto a rack to cool. Repeat with the butter and remaining batter to make 10 crepes.