Cook Time:
3 mins
Prep Time:
15 mins
Yields:
8-10 crêpes
Chef notes
This is a classic crêpe and one of the top sellers at The Crêpe Shack. For me, it's a nostalgic taste of home and conjures up sweet memories of being back in France.
Technique tip: The crêpe cooks quickly! Make sure you don't walk away from the pan, so your crêpe doesn't burn. The batter can be made ahead of time and refrigerated for up to 7 days.
Swap options: Get creative with your fillings. You can add almonds, sprinkles or even top it with whipped cream. You can sub the milk for any dairy-free milk of choice. You can also swap out the flour for a gluten-free variety, if desired.
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