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Basic Crepe Batter
Feinauer Family Recipe

Basic Crepe Batter

From the kitchen of Ben Feinauer
Prep10 mins
Cook15 mins
Total25 min
Yield8 servings

Ingredients

Scaled for 8 servings · Tap an ingredient to check it off

Directions

Prep 10 mins · Cook 15 mins · Total 25 min

  1. Step 1
    In a blender or mixing bowl, combine all-purpose flour, milk, eggs, melted butter, and salt.
  2. Step 2
    Blend or whisk until the batter is completely smooth and free of lumps.
  3. Step 3
    Let the batter rest at room temperature or in the refrigerator for at least .
  4. Step 4
    Heat a non-stick skillet or crepe pan over medium heat and lightly coat with butter or cooking spray.
  5. Step 5
    Pour about 1/4 cup of batter into the center of the pan and swirl immediately to spread into a thin layer.
  6. Step 6
    Cook for until the edges lift slightly and the bottom is lightly browned.
  7. Step 7
    Flip carefully and cook the second side for another , then transfer to a warm plate.

Tips for success

  • Allowing the batter to rest helps relax the gluten, resulting in more tender crepes.

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Main photoFrom Ben Feinauer
By Ben FeinauerOct 25, 2026

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Feinauer Family Recipe

Basic Crepe Batter

From the kitchen of Ben Feinauer

Prep: 10 mins·Cook: 15 mins·Yield: 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 ¼ cups milk
  • 2 eggs (large)
  • 2 tbsp butter (melted)
  • ¼ tsp salt

Directions

  1. In a blender or mixing bowl, combine all-purpose flour, milk, eggs, melted butter, and salt.
  2. Blend or whisk until the batter is completely smooth and free of lumps.
  3. Let the batter rest at room temperature or in the refrigerator for at least 15 to 30 minutes.
  4. Heat a non-stick skillet or crepe pan over medium heat and lightly coat with butter or cooking spray.
  5. Pour about 1/4 cup of batter into the center of the pan and swirl immediately to spread into a thin layer.
  6. Cook for 1 to 2 minutes until the edges lift slightly and the bottom is lightly browned.
  7. Flip carefully and cook the second side for another 30 seconds, then transfer to a warm plate.

Cook's Notes

  • Allowing the batter to rest helps relax the gluten, resulting in more tender crepes.