Paper Thin Crepes



Crepe Recipe


1 cup flour
1 & 1/2 cups of milk
2 large eggs

butter for pan


Put the first three ingredients into a blender.
Blend for 7-10 seconds.
Heat a non-stick pan over medium heat.
Lightly brush the pan with butter.
Pour enough crepe mix into the pan to coat it.
Wait a few seconds then pour the remaining liquid back into the remaining crepe mix.
Use a rubber spatula to remove the clean up the area where the mix was poured out of the pan.
Depending on the heat of the pan, cook time will vary. So I just wait unlit the edge of the crepe starts to peel away from the pan. Then I give it another few seconds on the other side.

If that description is confusing here is a little video

Paper Thin Crepes from James Starmer on Vimeo.

2 Responses

  1. Hey Man, I like your additude towards cooking.
    i have not tried the crepes yet but I will. I will be making seafood crepes with a lobster newberg sauce.
    Question: Popovers
    These damn things drive me crazy, same recipe works once next time they don’ t rise. Could use them as truck chock. I make them for a bread, I stuff them with rice and tomato and I even cut the tops fill with custard or pudding and pour chocloate over. I need a consistant recipe

  2. I just tried this one because I could not find my mom’s favorite Russian Blinetz (crepe) recipe. This is a pretty good alternative – I just add some sugar in the batter and when they are ready stuff them with cottage cheese blended with egg,sugar, vanilla, and a tad of lemon zest…yum! Can’t wait for my hubby to come home and try – he said no dinner tonight, but he did not say anything about a desert, right? :)

    Thanks for a great recipe, James!