crêpes sucrées

Sweet crepes.  Amazing.  And, not too hard to make.  I was inspired by this Williams Sonoma blog post.  The sweet batter is pretty versatile and can be filled or finished with just about anything – fruit, chocolate, whipped creme, powdered sugar… the possibilities are really endless.

I would like to make a blueberry cheesecake crepe one of these days.  But, for my first attempt, I stayed pretty simple.  It took me a couple tries to get the technique, timing and perfect browning.  Flipping them was a little bit of a challenge given the type of pan I used.  Since I didn’t have a crepe pan like this or this, I used one of our Calphalon hard anodized non-stick frying pans.  I’m known to improvise in the kitchen – work with what I have.

I also didn’t follow the directions.  At least the part that said you should refrigerate the batter for an hour before using.  Oh well.  I was in a hurry.  And, I don’t have too much patience.  They were still really good.

Sweet Crepes (adapted from Williams Sonoma)

1/2 cup water

1/2 cup milk

1 cup all-purpose flour

2 tsp. sugar

1 tsp. vanilla extract

2 eggs

Melted unsalted butter for greasing pan

Prepare crepes according to the directions below. Serves 4.

Add ingredients to the blender

To make the crepe batter, in a blender, combine water, milk, flour, sugar and vanilla. Crack the eggs into a small bowl. Check for shells and then add the eggs to the blender.

Blend until smooth

Blend the mixture until very smooth and free of lumps. Pour the batter into a large liquid measuring cup or a bowl, cover and refrigerate for at least 1 hour or up to 1 day.

Grease the pan

Using a pastry brush dipped in melted butter, lightly grease the entire surface of a 9-inch crepe pan or nonstick fry pan and place over medium heat.

Swirl the batter in the pan

Fill a 1/4-cup ladle with batter to just below the lip. Holding the pan at an angle above the burner, pour the batter into the pan close to one edge. Quickly swirl the pan so the batter covers the entire bottom of the pan. This should happen very fast since the batter will start to cook upon contact with the hot pan.

Cook the crepe

Cook, shaking the pan from time to time, until the crepe begins to bubble, the bottom is lightly browned and the batter looks set, about 1 minute. 

Flip the crepe

Use a small offset spatula to lift the edge of the crepe, then carefully grasp the edge and quickly flip the crepe over in the pan. Cook until the second side is slightly browned and set, about 10 seconds more.

Stack the crepes.

Transfer the finished crepe to a plate. Repeat to cook the remaining batter, greasing the pan with more butter each time. Stack the cooked crepes on the plate between squares of wax paper.

Fill with your favorite fillings and fold crepe to enclose ingredients and/or fold crepe into triangle shape and top with your favorite toppings and/or roll fillings inside crepe.  However you like them.  Enjoy!

Next time, I will try making savory crepes – perhaps a new dinner menu item…



  1. Thanks! I’ll have to try your savory crepe suggestion for sure! I adore Williams Sonoma for all the recipes and products. In fact, the pan-roasted beef tenderloin with rosemary and garlic has become a Christmas tradition in our family. We’ve made it the past 5 or 6 years. The best part is the aroma of the kitchen while searing the meat. Amazing. Another WS recipe we like to make for our tradition meal is the brussels sprouts with bacon and thyme.

    Would love to see more kid-features with regard to meals as well as introducing gourmet food and flavors to children. My kids are very curious in the kitchen, so any way to capture their interest and engage them is welcomed…

    1. I’m so glad you like our recipes. We work very hard to come up with recipes that always have something special about them. Chuck Williams set a good example for us and we’re following his guidelines to this day.

      We do have a small kids section I’m not sure if you’ve seen yet.

      You’ll have to check out our blog as well. We’re going to be putting up a lot of features involving kids this month, leading into back-to-school (3 words which still terrify me and I haven’t gone to school in years).

      I was also wondering if you could email me at I’d love to chat with you about the beef tenderloin you’ve been making. That sounds like a great story.

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