The BEST Crepes!  Recipe

I don’t know why I haven’t yet shared all the little details to my “special” crepes. When I have guest at my house I know I can never go wrong with crepes. Now when there is a party somewhere and I have to bring food, I always get an order of crepes. So for all of you that have been asking me for recipe, here it goes.
You can also make many other variations of fillings, such as crepes with just simple filling for fruit, ice cream and Nutella.

Serving size:
15 min
50 min
Ready in
1 hr 10 min


Whisk eggs, sugar and flour until smooth. Add milk as you are stirring, followed by oil.
Preheat frying pan until its sizzling hot, keeping heat at medium/high. With first crepe use spray oil to pray pan. After the first one you wouldn’t need to do this because crepes already have oil in them. Tip: I use two small frying pans to speed up
By lifting up frying pan with one hand and with other pour in crepe batter. Shifting pan from side to side just to cover the bottom. I flip crepes by lifting corners with a fork.
Filling & Topping
For filling, I combine all ingredients together with a mixer. The filling might be a little runny but no problem it will thicken up in fridge (if you store them) or while baking it will melt.
Cover one side of crepe with filling; roll it up into a roll. Repeat until you are done.
Layer all crepes on ceramic baking sheet. Cover with condensed milk. Bake at 350 for at least 30 minutes.
Serve them hot, sprinkling with some grated chocolate on top.
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