Ms. O’Brien’s Crepe Recipe


Mari Robin Tharin, Secretary

Many of Ms. O’Brien’s French students, from Exploratory class to French 4, would suggest that “Crepe Day” is one of the best days of the year in French class! Everyone in class brings in a different topping such as chocolate sauce, ice cream, or strawberries, and Ms. O’Brien provides the crepe batter. Crepe day is awesome because it shows students an aspect of French culture, and as the students get older they are able to make the crepes on their own. Ms. O’Brien’s crepes are absolutely delicious, so I have provided her recipe below. She uses Julia Child’s recipe. Thank you, Ms. O’Brien! 


1c cold milk (whole or 2% milk works best)

1c cold water 

1/2 tsp. salt

4 eggs

1.5 cups flour 

4 tbsp butter, melted 


Preparing the batter:

If making in a blender: Layer ingredients in a blender in that order and blend for one minute.  


If making by hand: mix milk, water, salt, and flour. Whisk together. Then add the eggs, then the butter.


Put batter back in fridge for at least one hour, but overnight is best. (This part is really important; the batter will not work if you don’t let it sit after mixing for at least one hour.) 


Making the crepes:

Make sure your skillet is hot before you add the batter. (It should sizzle as you pour it in.) Swirl the pan to make sure the batter even & completely coats the pan. Flip when the edges of the crepe pull away from the pan. Use a non-stick skillet for best results. You don’t have to worry about adding oil/butter to the pan since it’s already in the batter.


Make about 10 large crepes.


Merci, Ms. O’Brien and Julia Child!