Sweet Crepes

Recipe courtesy Dave Lieberman
TOTAL TIME: 1 hr 28 min
Prep: 10 min
Inactive Prep: 1 hr
Cook: 18 min
YIELD: about 5 servings
LEVEL: Intermediate


  • 3/4 cup all-purpose flour
  • 1 teaspoons salt
  • 1 cup milk (preferably whole)
  • 2 eggs
  • 2 tablespoons sugar
  • 1 tablespoon melted butter, plus more for cooking crepes
  • 1/2 teaspoon vanilla extract
      • Jam
      • Honey
      • Sugar
      • Chocolate hazelnut spread (recommended: Nutella)
      • Peanut butter
      • Sliced bananas
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      Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour.

      Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface.

      Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.

      Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas - anything sweet that you enjoy from your pantry.

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