Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup all-purpose flour
  • Pinch salt
  • 1 tbsp sugar
  • 1 1/4 cups milk
  • 2 eggs
  • 2 tbsp melted and cooled butter (plus more for cooking)
  • Fillings (jam, nutella, etc. would work great)
  • Sugar and cinnamon for dusting over the top
  1. Combine flour, salt, sugar and milk and beat until smooth. Beat or blend in the eggs and stir in the melted and cooled butter. If you have an hour (not likely, but if) refrigerate this for an hour and beat again.
  2. Place a non-stick skillet with shallow sides over medium heat. (I kept going back between medium and medium low in order to keep the crepes from burning). When the pan is hot, add 1/2 teaspoon of butter. Ladle about 1 or 2 tbsp of batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. If you have excess batter, pour it back into the bowl.
  3. You'll see that the batter sets pretty much right away. When the top is no longer liquid (which should take around a minute), flip the crepe and cook for another 15 seconds while you place about a tbsp of whatever filling you'd like on top of the crepe. Using a spatula, fold into quarters and transfer to a baking sheet either greased or lined with foil or parchment.
  4. Once all the crepes are done, dot each with butter and sprinkle with cinnamon and sugar and heat in a 350-degree oven for around 10 minutes- then serve!
Recipe by Total Noms at