• Serves

    makes 8 crepes

  • Cook

    30 minutes


Master pastry chef Jacques Torres gave us his recipe for basic crêpes, which get a rich, nutty flavor from brown butter in the batter. The recipe works equally well for sweet or savory preparations; try filling them with ham, egg, and cheese or bananas and homemade Nutella.

What You Will Need


  • 2 tbsp. unsalted butter
  • 2 12 cups water
  • 2 14 cups all-purpose flour
  • 12 cup skim milk
  • 2 large egg yolks
  • 1 12 tsp. kosher salt
  • 1 12 tsp. sugar
  • Vegetable oil, for greasing


Step 1

In a small skillet, heat the butter over medium-high until it smells nutty and turns golden in color, about 4 minutes. Pour the butter into a blender along with the water, flour, milk, egg yolks, salt, and sugar, and blend until smooth. Pour the batter into a bowl (you should have 4 cups).

Step 2

Heat a 12-inch non-stick crêpe pan or skillet over medium-high heat and using a crumpled paper towel, grease the pan lightly with oil. Using a ladle, pour ½ cup of the batter in the center of the pan, quickly swirling to pan to coat the entire surface with batter, and cook, without touching, for 2 minutes.

Step 3

Using an offset spatula, carefully flip the crêpe and cook 1 minute more. Transfer the crêpe to a plate and repeat making crêpes with the remaining batter until you have 8 crêpes total.


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