Mille Feuille Crêpes

Crêpe is a type of very thin French pancakes. They are either served sweet (sucrées), or savory galettes (crêpes salées). It originally started from Brittany, the northwest region of France. Served with a variety of fillings, my personal favorite is the flambéed crêpes Suzette, a sucrée, made with butter and sugar, done with a bit of twist. I will be sharing that recipe in my future post. In the meantime, I invite you to try this basic crêpe recipe. It will be your “go-to” for all the other variations that you will be making in the future. Photo was made “mille-feuille” style. Mille means a thousand in French, implying many layers. Feuille means leaves for its thinness.

Yield: About 20 crêpes (about 35 crêpes if doing 6″) or 2 hungry Miguels plus Mom (see About).


  • 1 3/4 Cup Flour
  • 1 3/4 Cup Milk
  • 1/2 Water
  • 5 Eggs
  • 2 Egg Yolks
  • 1/4 tsp Salt
  • 2 Tbsp. Sugar
  • 1/4 Cup butter, clarified
  • Extra Butter For Frying



Sift flour into a bowl. Add milk, cream, eggs, salt, sugar, and oil. Beat together to form a smooth and thin batter. Leave to rest for at least an hour. (This makes a difference, I promise you. It lets the flour swell and the ingredients to marry). Beat again before cooking. This should be done while frying the batter as well as the flour settles in the bottom. Pour batter in a hot, buttered pan with a ladle. Swirl pan to spread batter. Let stand and once you see it loosen a bit, flip and cook for about a minute more. Transfer on to a plate and continue by stacking them until all the batter has been cooked. Layer your crepes by adding your filling of choice. I did a basic vanilla spread for this photo.