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“What makes all the difference in the texture of these is the warmed milk with the melted butter--AND the baking powder to help them rise, stay lighter. Try this version!”

Ingredients Nutrition


  1. Heat together, over medium heat, the milk and butter JUST until the butter has melted.
  2. Remove from heat.
  3. Add a little of the butter/milk to the beaten eggs.
  4. Continue adding more of the butter/milk to the egg, slowly to avoid cooking the eggs.
  5. Mix flour, baking powder and salt.
  6. Add wet ingredients to the dry ingredients and whisk well or blend with an electric hand blender.
  7. Heat skillet with a little butter on medium high until a few drops of water sprinkled on the surface sizzle.
  8. Pour 1/4 cup of crepe mixture into middle of pan and swirl it around to make a thin crepe.
  9. Loosen edges with a spatula and flip as desired - if you want a lighter golden crepe or browned and crisper crepe.
  10. Cook no more than 20 seconds on the second side.
  11. Stack in 200 degree oven, if you want to make a lot at once.
  12. Batter can be stored in the refrigerator for up to a day or 2.
  13. These are great with just melted butter and sugar sprinkled lightly over them.
  14. or with fillings - such as apples with cinnamon and sugar and melted gruyere cheese.
  15. or with emmenthal cheese and asparagus or broccoli or mushrooms.
  16. or for a quick sweet snack for kids.
  17. HINT: no need to buy a sifter - just shake the flour through a sieve.

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