This is a crepe batter that I really like and have been making for a long time.Once the crepe has been flipped, just cook it for a short time so that it doesn't burn. If you plan to fill the crepes with sweet ingredients, they'll taste better if you increase the amount of sugar in the batter. If you are using a non-stick pan you shouldn't have to use too much oil (at least if nothing is sticking). Recipe by Yuuyuu0221

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 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 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 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

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

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

Just something we learned in boces, can be used for multipurposed.

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

Crepes are loved by children.But if you buy them, they are so expensive. If you make them at home you can have lots of fun cooking and they're cheap that's the best way.Books often tell you to make a well in the middle of the dry ingredients and then add the egg. Actually if you do it the other way around and add the sifted dry ingredients to the liquids you'll get less lumps If you get rid of excess butter in the pan before cooking, you'll end up with a better crepe. Recipe by Orihime mama