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Catholic Recipe: Crepes for the Feast of St. Bernadette


  • 4 eggs lightly beaten
  • 2 cups milk
  • 1 Tablespoon Canola Oil (or any veg oil, just not Olive oil)
  • 3/4c. to 1 cup flour (depending upon how thin or thick you prefer)
  • 1-2 Tablespoons sugar
  • 1/4 tespoon salt (kosher)


Yield: 8

Prep Time: 20 minutes

Difficulty: •

Cost: $$$$

For Ages:n/a

Origin: France


Food Categories (1)


Feasts (2)


Blend first three ingredients until frothy, add last three ingredients and blend until you have a nice smooth pourable batter. Pour about 1/4 cup batter onto a med-high heat griddle or very large non-stick saute pan. (You need room around your crepe to get your spatula under it to flip) Use a spoon to lightly swirl your crepe into a large disc, be careful not to tear the batter, if you happen to, just spoon a little batter into that spot :) Cook for about 30 seconds on each side until lightly golden, and then stack 'em up on a platter for serving at the table. Of note: you may have a crepe pan at home and if you like that give it a whirl, personally my favorite cooking surface for these is my stove top griddle.

This recipe works for either sweet or savory crepes, I would just omit the sugar if your fixing for a dinner crepe!

Fill with any of your favorite *pancake* type items, like maple syrup, powdered sugar, applesauce, yogurt, peanut butter, jams, honey, strawberries and whip cream.

Recipe Source: Catholic Cuisine