Crepe Batter
Prep time
Cook time
Total time
Serves: 18 crepes
  • Whole Milk 1½ cup (410ml)
  • Vanilla extract 1 Tablespoon
  • Brandy *optional 2 Tablespoons
  • Egg Yolks 3 (54g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Salt ½ teaspoon
  • Unsalted Butter 4½ Tablespoons (63g)
  • All Purpose Flour 1½ cup (195g)
  1. Place all ingredients in the blender (it is best to add the flour last so it doesn't get stuck in the bottom of the blender) and blend on low - medium speed for about 30-45 seconds
  2. Refrigerate for 2 hours minimum (2 days maximum)
  3. Lightly spray a crepe pan or a small (7" or 8") saute pan with pan spray and fry the crepe batter about ¼ cup per each crepe as shown in the video.
  4. Layer a sheet pan lined with parchment paper in between each crepe as you are frying.
Fried crepes can be stored wrapped well in the refrigerator for up to 3 days, or freeze for 1 month.

Or use them immediately to build your crepe cake
Recipe by Gretchen's Bakery at