French Crepes

  • Aug, 18 , 22
  • Shuli Madmone



1 1/2 cups flour
3 Tbsp. sugar
1 egg
2 cups milk
1 Tbsp. vegetable oil
1 Tbsp. cocoa powder
pinch of salt
1 tsp vanilla extract
butter for coating the pan


In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.


Heat a small non-stick pan and add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove and set aside. Lay them out flat so they can cool. Continue until all batter is finished.


Filling options: Nutella chocolate, Strawberry with whip cream or Maple syrup