Basic Crepes | Recipes | PBS Food

Recipe by Amy Sherman


Yield: 1 crepe


  • 2 large eggs (or 1/2 cup of egg replacement product)
  • 1 teaspoon sugar
  • 1/2 cup flour
  • 1 pinch salt
  • 1 cup milk (any kind is fine including nonfat)
  • 1 teaspoon oil


  1. Throw all the ingredients into the blender and blend away
  2. The batter only needs to rest 15 minutes or so (to reduce bubbles) then heat a non-stick crepe pan over medium heat and spray lightly with cooking oil.
  3. Ladle approximately two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating.
  4. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute.
  5. Flip and repeat until crepe is done.
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