Crepes
You just need the right pan with sloped sides to make crepes. Use them for cheese blintzes, tender manicotti, or try rolling them up with jam or fresh fruit for breakfast. I always make mine with 100% whole wheat pastry flour and they are nice and soft. Crepes can be made ahead and stacked for later use. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Makes: 10-12 crepes
Ingredients:
- 1 1/4 cups milk (I use 1% or 2% low fat milk)
- 2 eggs
- 1 cup flour (can be whole wheat pastry flour, all purpose, or a combination of both)
- 2 teaspoons vegetable oil
- a stick of butter for greasing pan
Instructions:
- Whisk milk, eggs, flour, and oil in a bowl until smooth.
- Heat a non-stick pan over medium-high heat.
- For each crepe, lightly rub the pan with a stick of butter.
- Add about 1/4 cup of batter and tilt the pan to spread.
- Cook for about a minute until it loosens and turn over.
- Cook for another 10 - 15 seconds.
Love your recipes and videos…they r the best!
I love watching your videos and then trying these recipes. We don’t buy bread anymore since I watched your 90 minute Whole wheat bread video. I love to get up early and bake a loaf of this bread for my wife, Nothing makes a woman happier than waking up to the smell of fresh bread that her husband has made, especially if the kitchen is all cleaned up.
Thank you
Colin sheldon
Just want you to know you’re doing a fantastic job your recipes are wonderful no matter what I always go back to yours they just come out perfect you explain them to perfection keep them coming Ginny you are a great person helping all the housewives series of great meals during our busy weeks thank you and God bless you
Love these. My Mom made nalesniki with a little jelly smeared inside before rolling them up. I made them for my kids. They called them “sneakies” and loved them as much as I did. Thanks for the reminder – I may make some tomorrow..
I have not made this recipe, but have made hundreds of crepes and IHMO there is one “mistake” in the video. Do not butter or oil the pan. Doing so prevents the crepe (or pancake, same principle) from uniformly browning, instead you will have brown spots here and there where the butter pooled. Try it, you will be amazed. This is also the trick to uniform brown pancakes….
Your recipes are all great but it’s your enjoyment of food that makes them great. Now that I entered my 70s, I find that I am baking more. Your recipes will be the first I make; which will be bread. Thank you!
Hi Jenny, I tired the Whole Wheat Pastry Flour, and my crepes turned out great!! I had to used a hand blender though to blend all the ingredients otherwise I had big flour clumps in my batter. I also found much better results cooking the crepes with my cast iron pan instead of non-stick.
Jenny: My mother was Slovak and my father Czech and I grew up with lots of peasant food. I love your recipes and your style. I am now age 84 and enjoy your recipe reminders of when I was a child. We lived in Polish neighborhoods. Thank you so much. Mema
OMG! Jenny, your pierogi recipe is to die for! I told my husband today, he’ll never have to eat hard, store bought pierogi again.
I’ve also made your Lemon and Black Forest Brownies; an absolute hit!
What can I say? Who knew that baking was this easy, eh?
I can wait to try your other recipes, especially “Makowiec,” my favourite cake from my childhood. Dziekuje bardzo; jestem naprawde zachwycona. 🙂
These were enjoyable and made way more than I had thought. I did make them with whole wheat pastry flour instead of 1/2 and 1/2. And while I really liked the flavor, I think I will try the 1/2 and 1/2 when I make them again this weekend for my ohsopicky 11 yr old. We were recently told by her doctor that her cholesterol levels were elevated, so I am revamping OUR diets, and it’s FUN! Thank you for all the wonderful recipes!!
Also, in your video you use 1 tbsp of oil, but your directions state 2 tsp of oil. Does it really make a difference? It’s only a matter of an additional tsp, correct? I ended up using 2 tsp of Canola.
Thank you for noticing this because I did not realize the recipe didn’t match the video. Sometimes I adjust a recipe and forget that I can’t change the video. It doesn’t make much difference how much oil is used, probably more would be better with whole wheat flour and less with all-purpose. I’ve adjusted the printable recipe to say “2-3 teaspoons oil” and thank you for bringing this to my attention. (OMG that’s an old video – I should redo it!)
Thanks Jenny.
I’m just now getting down how to make the flat bread so now I’m ready to move onto this.
Pretty much like making an omelet. I just wonder if you can roll the cheese or whatever in the pan before bringing them off the heat?
I think you would have to cook both sides of the crepe first. But if you put the filling in and fold it over, the filling will likely be cold. If you keep it in the pan to heat the filling inside, it could work but the cheese, as it warms up, may soften and seep out from the edges. I don’t know…. that’s my 2-cents.
Dear Jenny,
What should I use if I don’t have olive oil? It can be replaced?
You can use any vegetable oil, even melted butter.
Dear Jenny,
Thanks for your video. I am so interested to make a try on it but I am not sure how many ml of milk do I need to add. Could you help me on that?
Hope to see more of your video in future. Thank you!
There is a metric conversion chart in my blog and I believe 1 1/4 cups of milk would be 300 ml. Here is a link to the chart: https://www.jennycancook.com/category/metric-conversion-chart/
easy to make and so delicious … thanks Jenny!!
I appreciate this video Jenny. A few weeks ago I found out (again) about Crepés and fell in love with them. I grew up eating them in Puerto Rico but forgot all about them ’till my mom reminded me. lol
You are missed and appreciate for all your hard work on television. Now we can see that you continue to educate people about the health benefits of food. We can all eat, but there are those who do not know what and how to eat. I hope you can reach them!
THANK YOU!
great recipe!! thanks!