Crespelle (Crepes)

Course Main Dish
Cuisine French, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 6 tablespoons unsalted butter
  • cups milk
  • 3 eggs beaten
  • cups all-purpose flour or 1 cup all-purpose flour and 1/2 cup whole-grain flour *
  • ¼ teaspoon fine sea salt or kosher salt


  1. Melt 3 tablespoons butter in small saucepan over low heat; add to milk in measuring cup. Melt remaining 3 tablespoons butter in same pan.
  2. In a small bowl, whisk eggs. Add milk mixture.
  3. Combine flour and salt in a food processor or blender. Pulse to blend. Add milk. Process until smooth, scraping down sides of the bowl once or twice. Scrape crepe batter into a bowl. Refrigerate for at least half an hour or overnight.
  4. Over medium heat, heat an 8-inch crepe pan or small sauté pan with sloping sides. Brush with a little melted butter. Off heat, pour about 1/3 cup batter into pan, turning to distribute batter over bottom. Cook until lightly browned, about 10 seconds. Flip crepe and cook for a few seconds until lightly browned. Transfer with a spatula to a plate.

  5. Repeat with remainder of batter, brushing pan with butter before cooking each crepe. Stack crepes on top of one another.

  6. Note: Crepes can be used right away or refrigerated for a day or two. To freeze: layer crepes between pieces of waxed paper, wrap well and freeze.

Recipe Notes

* The wonderful whole-grain flours available now include whole-wheat, rye, chickpea, buckwheat and rye. Any of these can be used in crepes.