Basic Crepe

Basic Crepe

Course Breakfast


  • 1 egg per guest + 1 extra
  • 1/2 cup flour per every 3 eggs, round up if not exactly divisible
  • Whole Milk enough to create a thin batter, roughly the same consistency as good quality paint. (less than 2/3 cup per guest)
  • High smoke point fat lard, clarified butter, vegetable oil, etc.


  • In a large mixing bowl, beat eggs. Slowly add flour, until all is incorporated. This is going to create a relatively thick batter. Begin thinning the batter back down with milk until the desired consistency is reached. Ideally, the batter should ‘ribbon’ off of your whisk.
  • Preheat skillet (or griddle, or what have you) with a small quantity of your fat. The fats will begin to “ripple” across the surface of the skillet just before it starts to smoke. Lay ½ cup of batter in the center of the skillet, and (using the back of the ladle) spread the batter quickly across the bottom of the pan using a circular motion. As soon as the top of the crepe appears dry, work your pancake turner under and flip. Ideally, you’re looking for a crisp edge that is still soft and pliable at the center.
  • Fill with berries, sausage, butter and powdered sugar, syrup, pepperoni, or anything else you have handy. Roll/fold to serve, and serve hot!


From 2 to 200, this wonderfully scalable and adaptable little delicacy will delight guests anytime, day or night.