Melt in Your Mouth Crepes

Melt in Your Mouth Crepes

wendy 0

"A traditional English breakfast pancake. Roll up with sugar and lemon, or fill with your favorite cheese, lingonberries, or Nutella®! My kids love these!"


40 m servings 357 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Mix flour, 1 cup milk, and eggs together in a large bowl. Stir butter, sugar, and vanilla extract into flour mixture until smooth. Add remaining 1 cup milk; mix until just blended.
  2. Heat a cast iron crepe pan over medium heat; spray surface with cooking spray. Pour a thin and even layer of batter onto the heated pan; fry for 30 to 60 seconds on each side. Repeat with remaining batter, spraying the pan between each batch.
  • profile image

Your rating



  1. 11 Ratings


I'd say this recipe makes a good standard-tasting large batch of crepes. The batter is not too thin or too thick and the flavor is easily tweakable (Ok, customizable).

Pretty good crepes. I like mine to taste more like vanilla so I'd add more next time. Unfortunately I made mine a little to thick in the pan. But they were good overall. Yum!

Very Easy, perfect thickness, can flavor it with anything from fruit to meat/fish.

This is a very good recipe but I found them a bit too thick. I added more milk and eliminated the sugar. When living in London, I learned how to make the traditional English breakfast pancakes m...

the crapes are good. But the recipe is missing part of the instructions which is how many crapes does the batter make,how many crapes are in a serving? and how much batter to pour into the pan (...

First time making crepes, turned out fabulous, by the 4th or 5th crepe had figured out when each side would be done and they tasted just like my mother's did way back when.

This was an easy recipe, but I had to double the milk to get the batter thin enough to work with.