Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Sweet Crêpes

Makes 8-10 Servings


  • 1 cup all-purpose flour
  • 1 tsp white sugar
  • ¼ tsp salt
  • 3 eggs, beaten
  • 2 cups milk
  • 1 tsp vanilla
  • 4 tbsp melted butter
  • Butter for greasing the skillet
  • Jams, conserves or jellies for filling
  • Powdered sugar for garnishing or dusting


In a bowl, sift together flour, sugar and salt. Add eggs, milk, vanilla and butter and beat to a smooth batter. Batter should rest 2 hours prior to using.

Add ¼ tsp butter to a non-stick skillet and heat over med-high heat. Remove skillet from heat and pour 1/3 cup of batter. Very quickly tilt skillet and swirl batter to cover bottom with a thin layer. Return to heat for 1-1½ minutes until bottom is lightly brown. Flip over and brown second side (the second side will only brown in a few spots). Repeat until all batter is used. Cover finished crêpes and refrigerate until needed.


  • Use a 9½ inch bottom skillet
  • Use ¼ tsp butter for each crêpe
  • Batter should be the consistency of a heavy cream
  • Ensure skillet is hot
  • If batter is too thick, mix a little water
  • The first side of crêpes should always be visible when serving
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