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Sweet Crêpe Batter


cup unsalted butter
1 cup reduced-fat milk
¾ cup unbleached, all-purpose flour
½ teaspoon sea salt
2 tablespoons granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
½ tablespoon unsalted butter, room temperature


Melt the ¼ cup butter with the milk in a small saucepan over low heat. You want the mixture to be warm with the butter just melted. While butter is melting, combine the flour, salt and sugar in a medium bowl. Insert the chef’s whisk into the Cuisinart® Hand Mixer. Mix on speeds 1 to 2 to fully combine, about 20 seconds. Add the eggs and vanilla and mix on speeds 2 to 3 until thickened, about 1 minute. Whisk in the warm milk and butter mixture until the batter is smooth. If time allows, leave the batter to rest in the refrigerator for at least ½ hour. Melt the ½ tablespoon of butter in a small skillet set over medium heat. Once pan is hot, add a scant ¼ cup of batter to the pan, moving the batter around quickly to make a thin coating on the pan. Cook the crêpe for 2 to 3 minutes, until the edges just start to brown, and then carefully flip and finish the other side for an additional minute. Continue cooking crêpes until the batter is gone. Serve with a dollop of the yogurt cream and fresh fruit (recipe listed under Desserts).

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Makes 12 to 13 crêpes

Nutritional Information
Per Serving

Nutritional information per crêpe: Calories 180 (52% from fat) • carb.16g • pro. 5g • fat 10g • sat. fat 6g • chol. 115mg • sod. 200mg • calc. 51mg • fiber 0g

This recipe can be prepared using the following Cuisinart® products:
Power Advantage® PLUS 9-Speed Hand Mixer with Storage Case

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