Sunday Crepes

Perfect Breakfast for Mom!

By Beth Granger July 10, 2013

I don't know how it started but my tradition is to make crepes on Sunday. The recipe below is very forgiving-- you can leave stuff out or change ingredients, and it still works. 


  • 1-1/2 cups whole milk (I rarely have whole milk and have used almond milk, skim milk, and combinations of whatever is in the house)
  • 3 large eggs
  • 3 Tablespoons sugar (I've used Stevia, only used 2 Tablespoons, again...forgiving)
  • 1 teaspoon salt
  • Scant 5 Tablespoons unsalted butter, melted. 
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (I've used tapioca flour and it works, but the crepes have a different consistency-- sort of slippery)


  • Iron skillet, non-stick pan, or crepe pan
  • spatula


  1. In a blender combine milk and eggs. Mix on medium-high until foamy, about 10 seconds.
  2. Turn blender to low and remove feed top. With blender running, add the sugar and salt. Replace the feed top and blend on high for a few seconds, then turn blender back to low. (Note: Sometimes I don't do this as described and just add the ingredients and blend a few seconds)
  3. In the same way, add butter and vanilla.
  4. Turn blender off. Add flour all at once and blend until just combined.
  5. Place pan over moderately high heat. Spread small amount of butter in pan, or use cooking spray. Don't let butter burn.
  6. Pour batter into pan and tilt the pan to get it even.
  7. Cook until you see bubbles and the edges are a bit set. See photo below.
  8. Flip crepe and cook a little bit more.
  9. Move crepe to warming location (toaster oven or regular oven) while you make others. Note, you may need to experiment with heat so they don't burn but also don't take too long. 
  10. Serve with fruit, or nutella and banana, or syrup, or other yummy things.