Gwyn’s Fabulous Parisian Crepes

Here you go! Tell me how yours turn out, okay?


3 eggs

1 ½ cups milk

1 cup plus 2 T flour

1T sugar

¼ tsp salt

2 T melted butter


Mix in order listed. Blend thoroughly.

Melt a teaspoon of butter in the largest skillet you own, on medium heat.

Scoop 1/3 cup of batter. Holding pan at a tilt with one end resting on burner, pour batter in all at once. Then, twist the skillet until the batter is evenly distributed in a circle or oval shape across the skillet. It will begin cooking right away, but it’s okay to continue twisting the skillet until there is an even amount of batter covering the base of the pan. Try to avoid letting it go up the sides except maybe a little at the first site you poured into.

After half a minute to 90 seconds, gently slide the largest spatula/pancake flipper you have under the crepe. Be sure it is loosened everywhere and then flip it so the back side cooks. Remove after 30-45 seconds.

Let the skillet warm back up half a minute before you pour more batter for the next crepe.

Top with:

  • slices of ham and grated Gruyere cheese
  • nutella and bananas
  • fresh fruit and whipped cream
  • anything at all, really…

After you put your topping on, you can either roll it up like a burrito or fold it in half and then quarters. It’s also fun to just eat them plain, fresh off the skillet!