Crepes. As much a part of French culture as the Eiffel Tower. The wonderful thing about these ultra-thin treats is that you can make them savory, sweet, tangy, zesty, whatever your heart desires…They are as glorious a backdrop as pasta.




They are a kitchen staple in my husband’s family, just like pancakes are in mine. Especially around this time of year to celebrate the end of Passover. Tomorrow night, they will drip with honey and jam to remind us of the year’s sweetness.

And after tomorrow, they will drip with maple syrup as an extra scrumptious breakfast.


Makes two dozen crepes


  1. Whisk all the ingredients together in a large bowl. If the mixture doesn’t run off the spoon as in the picture below, then add some more milk.
  2. Let the mixture rest for at least 1 hour before using it.
  3. Oil a flat frying pan with kitchen paper dipped in oil or melted butter, then heat it over med-high heat.
  4. Give the batter a quick whisk, then ladle it into your pan, swirling it around so that it coats the bottom of your pan in a nice round circle.
  5. When it begins bubbling, flip it over with a flat spatula. Cook another minute, and slide off your pan and into a plate.
  6. Repeat.



Enjoy this sweet moment in life…


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