I've loved crepes since I was little. I researched the ingredient combinations, the way of mixing the batter and the way to get a nice crepe pattern, to make what I think is the ideal crepe.If you mix the ingredients in order with a whisk, you won't need to sift the flour to get a smooth batter. Once the oil starts to disappear, the pattern won't be so pretty, so add more oil after cooking the 2nd/3rd crepe. Recipe by Tomusuke

This is not my recipe. I learned this recipe at Gino's Culinary Studio in NY. This recipe makes several crepes, about 15. You can either cut the recipe down or save the already made crepes in the fridge for use later.

I modified the ingredient amounts of a crepe recipe that I found in a French recipe book.If you add the milk in gradually rather than all at once, it will help prevent lumps from forming. Also make sure to only add the butter a little at a time too! Recipe by BUNNYMOM

I didn't want to make crepes that taste good when they're freshly made but turn inedible the next day. So my aim was to create a recipe that only used everyday ingredients, that was easy to make, and resulted in crepes that taste great even after a day.If you rest the batter overnight, the gluten in the flour will settle down and the crepes will become even more flexible and less likely to rip. If you are going to use the crepes in a sweet dish, add a little vanilla oil or essence. If you cook the crepes over low heat the crepe will turn tough and less flexible, so be careful. Please adjust the amount of sugar to taste. For 8 approximately 20 cm [7.9 in] diameter crepes. Recipe by Iku..

I wanted to make some crepe-wrapped ice cream for my family, so I worked out the amount of ingredients I would need to make just enough crepes.Mix the vegetable oil in well. Be careful about how hot the frying pan gets. If you double the amount of ingredients I recommend using 1 large (approx. 60 g) egg. Recipe by Maakunnookusan

A simple recipe to prepare French crêpes filled with banana slices and nutella spread. A must-try!

The French " Crepe " word for a very thin pancake.if you want to make sweet , prepare this recipe adding 2 tablespoons sugar to the batter. You can sacked and wrap in a plastic bag or foil in the freezer for 3 months . Just place plastic wrap between crepes to be frozen will make it easier to separate them to thaw. This recipe make 12-13 small crepes

While I was working at a cake shop, I would make 3 liters' worth of crepes every day.3 liters is too much to make at home, so I adjusted the ingredient amounts for manageable portion sizes.If the frying pan is properly heated before you cook, you won't fail at cooking the crepes.You could use margarine instead of butter and it will still be good, but if you use a low-calorie spread, the crepes will tend to burn.Cooked crepes can be stored in the fridge if you wrap them individually. Recipe by MADatougonnomugi

Totally in love 😍 🥰 with this recipe that I found in one of my favorite food bloggers pages in Instagram. It’s thin and tender and deliciously buttery 😋 You can use any kinds of fillings you like. My favorite is always hazelnut spread and fresh strawberries 🍓 Hmmm now I’m thinking of making the chocolate version of this yummy crepe. What do you think? Do you also like chocolate crepe? 😊Please follow my Instagram @jenscookingdiary (Indonesian recipes) or @jenscookdineandtravel (English recipes) 🙏🏻

These are delicious, they are a thinner version of pancakes and they are way sweater. Crepes are originally from Brittany in France!!