Crêpes I
This vegetarian builds plain flour, milk and eggs into a weeknight-friendly meal you can have ready in about 60 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Sift the flour, sugar, and salt into a bowl and make a well in the centre. Crack in the eggs and whisk, gradually drawing in the flour while pouring in the milk in a steady stream to keep the batter lump-free.
- Whisk in the melted butter until the batter is smooth and the consistency of single cream, then rest it for 20 to 30 minutes at room temperature.
- Heat a non-stick frying pan over medium heat and wipe it with a little butter. Pour in a small ladle of batter and immediately swirl the pan so it coats the base in a thin, even layer.
- Cook for about 1 minute until the edges lift and the underside is golden, then flip with a spatula and cook the second side for 30 seconds.
- Slide the crêpe onto a warm plate and repeat with the remaining batter, stacking the cooked crêpes and wiping the pan with butter between each.
- To serve simply, spread each crêpe with raspberry jam, fold into quarters, and finish with a squeeze of lemon and a dusting of sugar.
You'll use: Frying pan / skillet · Pan · Whisk
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Crêpes I take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Crêpes I vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Crêpes I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Marion Crêpes in Harajuku Takeshita 2.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.