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Crêpes are a thin, pancake-like food that can be filled with sweet toppings or rolled around a savoury filling. 

Yield: 8


  • 1 cup all-purpose flour
  • Pinch salt
  • 1-1/4 cups milk
  • 2 eggs
  • 2 tablespoons melted and cooled butter or oil
  • 1 Tablespoon sugar (only if using a sweet topping)
  • 1 tsp vanilla (only if using a sweet topping)
  • Toppings/fillings of your choice
    (brown sugar, cinnamon, lemon for a Beaver Tail-like crepe)

Preparation Procedure

  1. Combine flour, salt, and sugar and mix.
  2. In a separate bowl, beat the eggs, then whisk in vanilla, and milk.
  3. Add the melted butter or oil. If time allows, refrigerate for an hour and then beat again.
  4. Add the wet ingredients to the dry and whisk.
  5. Place a small non-stick skillet with shallow sides over medium heat.
  6. Ladle about 1 tablespoon of batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back into the bowl.
  7. The batter will dry before your eyes; when the top is no longer liquid (less than a minute), turn the crêpe and cook the other side for about 15 seconds.
  8. The crêpe should brown only slightly and not become crisp. Adjust the heat as needed.
  9. Stack the finished crêpes on a plate and keep warm in an oven.
  1. This recipe is for a sweet crêpe. If you are making a savoury crêpe, don't add the sugar or the vanilla.
  2. Some suggestions for a savoury crêpe are to try a poached egg, some strips of ham, and grated cheese. This makes a wonderful breakfast crêpe to get your day started.

* Here is an article from the Ottawa Citezen about a crêpe restaurant in Almonte.