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Savory Crêpes are usually made with Buckwheat flour, I prefer all wheat flour when I am using crepes with lighter meats like pork, chicken or turkey.


  • 3 large eggs
  • 1 cup whole milk
  • 2 TB unsalted butter, melted
  • 1 cup AP flour
  • 1/2 tsp kosher salt
  • Olive or Canola oil for crepe pan


  • Combine all liquid ingredients in a blender with salt and blend thoroughly.
  • Add flour 2 TB at a time and pulse before each addition until all flour is added, then blend for 1 minute until smooth.
  • Place batter in a bowl, cover with plastic wrap and chill for 1 hour.
  • Heat a 7in skillet or crepe pan and brush lightly with oil.
  • Pour ~ 3 -4 TB of batter into the heated pan while tilting to spread the batter over the bottom of the pan.
  • Crepe is done when edges turn light brown.
  • Turn out onto paper towel & cool

Categories: Breakfast  Crepe 
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