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2 cups Flour

2 cups room temperature Whole Milk

6 Tablespoons Unsalted Butter, melted

1 Tablespoons Sugar

1/2 Tablespoon Vanilla

1/4 teaspoon Kosher Sea Salt

4 room temperature Eggs

2 Tablespoons melted Butter

Zest of 1 Lemon, or other citrus optional


  • In a blender, blend on medium speed: milk, 6T butter, sugar, vanilla, eggs and salt. Blend until smooth.

  • Add the flour in two additions, and blend until smooth.

  • Transfer the batter to a covered bowl and refrigerate for at least 1 hour.

  • Heat an 8-inch skillet or crêpe pan over medium high and lightly brush with melted butter.

  • Stir the lemon zest into the chilled crêpe batter.

  • Working quickly add 2-3 tablespoons (depending on the size of pan you're working with) of the batter to the pan and swirl the pan to evenly coat the skillet with the batter.

  • Cook until the edges look dry, about 30 seconds, then carefully flip the crêpe to cook the other side for an additional 30 seconds.

  • Transfer crêpe to a parchment paper lined cooling rack. Placed in low temp oven (if you are not serving immediately).

  • Repeat with remaining batter, buttering pan as needed, typically after every 4th crêpe.


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