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Easy Homemade Crepes

Sweet & Savory
Servings 6 people


  • 3 1/2 C. Flour
  • 1 tsp. Salt
  • 4 C. Milk
  • 10 Tbs. Butter melted and cooled to room temperature
  • 6 Eggs


  1. In a large bowl, whisk the flour and salt together, fluffing the flour.

  2. In another medium-sized bowl, whisk the milk, melted butter and eggs together until combined.

  3. Add the wet milk/egg/butter mixture to the dry and whisk until combined, and there are no lumps. If there are lumps, pour the batter through a sieve.

  4. Heat a griddle over medium heat, add a small piece of butter to keep the dough from sticking and ladle some batter onto the hot griddle. Keep in mind that it spreads and is naturally a thin dough.

  5. Use the bottom or back of the ladle to smooth the batter out into a rough circle.

  6. It will cook for about a minute or so; it should have light golden/brown spots underneath. Flip it carefully and let the other side become golden. Eat hot, or keep warm in the oven. 

Recipe Notes

Another tip to note is that I only butter the griddle once for the very first pancake. After that, the crepes leave enough of a butter residue that I don’t like to add any more. Do try it and make sure it works on your griddle. I have a well-seasoned Cast Iron Griddle that I use, which may be the secret to my success!