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This is my own recipe.

Tip: You can use plain white flour or buckwheat flour. White flour will make the crepes for both salty and sweet fillings, while buckwheat is used for salty fillings.


  • 200g / 0.4 lb flour
  • 1 teaspoon salt
  • 2 eggs
  • 6 dl / 20 fluid ounces milk
  • 2 tablespoons melted butter


  • Combine the flour, salt, eggs and milk until the mixture is smooth.
  • Make the butter melt in a medium-sized frying pan, then pour the melted butter in the mixture.
  • Pour the mixture in the pan and turn it around to make the crepe even. Turn it when the edges start pulling away from the pan.
  • Makes about a dozen medium-sized crepes

Categories: Breakfast  Crepe  Stove 
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