Recipes & Cooking Breakfast & Brunch Pancakes, Waffles & French Toast Homemade Crepes Be the first to rate & review! Enjoy crepes at home with our simple recipe that takes 25 minutes to make from start to finish. Use our crepe recipe variations to stuff the ultra-thin pancakes with strawberries and cream cheese, hazelnut spread, or peaches. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 29, 2012 Rate PRINT Share Trending Videos Close this video player Photo: Blaine Moats Total Time: 25 mins Yield: 9 Jump to Nutrition Facts Ingredients 2 eggs, beaten 1 ½ cup milk 1 cup all-purpose flour 1 tablespoon vegetable oil ¼ teaspoon salt Directions In a medium bowl combine eggs, milk, flour, oil, and salt; whisk until smooth. Heat a lightly greased 8- to 10-inch crepe pan or 8- to 10-inch flared side skillet* over medium-high heat; remove from heat. Spoon in 2 to 4 Tbsp. of the batter; lift and tilt skillet to spread batter evenly. Cook about 1 minutes or until browned on one side only. (Or cook on a crepe maker according to manufacturer's directions.) Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium. *NOTE: Determine the amount of batter needed per crepe by measuring the bottom of the crepe pan or skillet. For a pan or skillet with a 6-inch bottom, use 2 Tbsp. batter. If it has an 8-to 10-inch bottom, use 1/4 cup batter. Srawberry-Cream Cheese Crepes: Prepare crepes as directed, except cool crepes. For each crepe, spread unbrowned side with 2 to 3 Tbsp. whipped cream cheese. Arrange 1/4 to 1/3 cup sliced fresh strawberries along one edge. Drizzle with 1 to 2 tsp. honey; roll up from the filled edge. Chocolate-Hazelnut Crepes: Prepare Crepes as directed. For each crepe, spread unbrowned side with 1 to 2 Tbsp. chocolate-hazelnut spread. Sprinkle 1 to 2 Tbsp. chopped toasted hazelnuts and/or banana slices along edge of crepe; roll up from the filled edge. Per crepe: 200 calories, 4 g protein, 29 g carb., 8 g total fat (2 g sat. fat), 25 mg cholesterol, 1 g fiber, 19 g total sugar, 2% Vitamin A, 4% Vitamin C, 65 mg sodium, 6% calcium, 5% iron Peaches 'n' Cream Crepes: Prepare Crepes as directed. For each crepe, spread unbrowned side of a cooled crepe with 2 Tbsp. whipped cream cheese. Arrange 1/4 cup sliced fresh or canned peaches along one edge of crepe. Drizzle with 1 tsp. honey. Roll up from the filled edge.Per crepe: 153 calories, 4 g protein, 18 g carb., 8 g total fat (4 g sat. fat), 45 mg cholesterol, 1 g fiber, 11 g total sugar, 8% Vitamin A, 4% Vitamin C, 146 mg sodium, 3% calcium, 3% iron Make-Ahead Tip: Prepare Crepes as directed. Layer cooled crepes with sheets of waxed paper in an airtight container. Seal, label, and freeze for up to 4 months. Thaw at room temperature for 1 hour before using. Warm and Toasty To keep crepes warm, arrange unfilled crepes on a baking sheet, overlapping slightly and using parchment paper between layers. Keep warm in a 200°F oven up to 30 minutes. Rate It Print Nutrition Facts (per serving) 100 Calories 4g Fat 13g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 100 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 45mg 15% Sodium 100mg 4% Total Carbohydrate 13g 5% Total Sugars 2g Protein 4g 8% Calcium 30.3mg 2% Iron 0.5mg 3% Potassium 49mg 1% Folate, total 20.2mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.