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When Bernard and Jen first met back in 2002, they discovered that they had each been making crepes for their kids on weekends. Their recipes are slightly different - hers calls for more butter and eggs, Bernard's for a dash of cinnamon. Herewith is Jen's more buttery take on french crepes. She typically doubles or even triples the recipe, especially when cooking for her brood. Serve crepes with plain yogurt, pure maple syrup, and fresh seasonal fruit - or as Bernard prefers, with a sprinkling of Confectioner's sugar. 


4 tablespoons unsalted butter (1/2 stick)

3 eggs (at room temperature) 

1 cup whole milk

3/4 cup all-purpose flour 


In crepe pan over low heat, melt the butter. Pour it into a bowl and set aside. In another bowl, whisk eggs with milk, add flour, and then pour in melted butter. Mix batter well. Don't worry if some lumps remain.

Pour about a half cup of batter into the crepe pan, then tilt pan to evenly distribute batter and fill pan. Cook quickly over high heat and flip crepes after about 30 seconds when bubbles start to appear. Don't abandon your post at the stove, as the crepes could burn. Transfer crepes onto oven-proof platter in warmed (200 degree F.) oven until you’ve made a mountain of crepes. Alternatively, if your crowd just can't wait, serve crepes as you make them. Enjoy! 

Makes about 8 crepes.

  • Post author
    Jennifer Wolcott

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