Recipe: Rhonda’s Homemade Crepes

by ELYSIAN Magazine

Crepes are a versatile vehicle to carry savory or sweet morsels without overpowering the contents. I like to use crepes in unexpected ways, such as serving them with caviar in place of toast, which serves to balance the delicate texture.

—Rhonda Wilkins


  • 2 eggs
  • 1/2 cup flour (preferably King Author’s all purpose)
  • 1.5 to 2 cups of whole milk (local or organic milk is always best)
  • Vegetable oil (organic)
  • Lemon slices to garnish


First, whisk eggs that are just below room temperature. Whisk in flour and milk until smooth. (Hint: To make sure the mixture is smooth and well-blended, use a sieve.)

Heat a 12-inch nonstick skillet over medium heat. Lightly coat the skillet with butter. Add 1/3 cup  of the batter and swirl to completely cover bottom of the skillet. Cook until underside of crepe is golden brown, typically for 2 to 3 minutes.

To flip your crepe, loosen the edge of the crepe with a rubber spatula, then your fingertips and quickly flip. Cook 1 minute more on this side. Slide crepe out of  the skillet and repeat with remaining batter. Continue to coat pan with butter as needed.

Make this recipe easier:

Le Creuset Cast-Iron Crepe Pan ($137.99,

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