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“These are so easy, like making really, really thin pancakes.”
20 crepes

Ingredients Nutrition


  1. blend flour, water, milk, eggs, butter, and salt for 5 seconds.
  2. Turn the motor off and scrape sides down, with a rubber spatula.
  3. Transfer the batter into a bowl and let it stand, covered, for 1 hour.
  4. The batter may be made up to one day in advance.
  5. Heat a 7-8 inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.
  6. Brush the pan as necessary with butter.
  7. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan.
  8. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.
  9. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly.
  10. Turn the crepe, brown the other side lightly and transfer to a plate.
  11. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.

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