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Breakfast Crepes

Isabel Wang
Adapted from Mastering the Art of French Cooking by Julia Child, Vol I, page 191
Prep Time 2 hrs
Cook Time 1 hr
Course Breakfast, Main Course
Cuisine French
Servings 4 people
Calories 200 kcal


  • Tawa or cast iron skillet
  • blender
  • spatula
  • measuring cup


  • 2 cup milk
  • 4 eggs
  • 1/2 tsp salt
  • 1.5 cup whole wheat flour
  • 4 tbsp melted butter


Prepare the batter

  • Put the liquids, eggs, and salt into the blender. Add the flour, then the melted butter
  • Blend at top speed for 1 minute
  • Cover the refrigerate for at least 2 hours, up to overnight
  • The batter should be a very light cream, just thick enough to coat a wooden spoon

Make crepes

  • Brush the skillet with a thin layer of oil
  • Heat the skillet over medium high heat
  • Pour 1/4 cup of batter at center of the skillet
  • Tilt the skillet in all directions to spread the batter out into a round thin film in 5 seconds
  • Heat the pan for 30-60 sec before flip the crepe with a spatula
  • The cooked side of the crepe should look golden to light brown
  • Heat the other side of the crepe for 15 sec, until it shows spotty brown

Serve warm

  • Can be served with chocolate sauce, fresh fruits or yogurt


It is better to use a light weight skillet, so that it is easy to swirl the pan and spread the batter.  A well-season tawa worked the best for me. If the skillet is well seasoned, no need to brush it with oil.
The heat is important and takes a couple of trials to get the right heat.  Medium works the best for me.
Keyword Crepes, Dessert Crepes, French Pancakes, Julia Child