Basic Crepes

Crepes can be an excellent main course, appetizer or dessert. Use sweet or savory fillings - fruit, strawberry sauce, whipped topping, chocolate chips, chocolate mousse, custard, cream cheese, sauteed vegetables, cheese, tuna, ham, chicken and a variety of sauces. The list is endless!


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  • 3 large eggs
  • 1/4 cup canola oil 60 mL
  • 1 cup milk 250 mL
  • 3/4 cup all purpose flour 175 mL
  • 1 Tbsp granulated sugar 15 mL
  • 1/4 tsp salt 1 mL


  1. Using blender or whisk, mix eggs, canola oil and milk until blended. Add flour, sugar and salt continue to blend until mixed well.
  2. Brush medium frying pan or crepe pan with canola oil. Heat pan on medium high heat. Quickly pour about 3 Tbsp (45 mL) of batter into pan and tilt in all directions until coated evenly. Cook for about 1 minute and remove from pan. Place wax paper between each crepe to prevent sticking.
  3. Serve warm with a variety of toppings, or prepare ahead and refrigerate for up to 2 days. Crepes may also be frozen up to 1 month.

Nutritional Analysis

Per Serving
Calories 117
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 56 mg
Carbohydrates 10 g
Fiber <1 g
Protein 3 g
Sodium 87 mg

10 crepes about 7 inch (17 cm)

Serving Size
1 serving

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