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Alexandria, Virginia



  • butter
  • Crisco
  • 2 c. all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 lg eggs
  • ≤ 2 c. milk


  1. Melt butter and Crisco over med. heat in non-stick frying pan, preferably well-seasoned cast iron.

  2. In a lg mixing bowl, blend dry ingredients together. Beat in eggs. Gradually blend in milk until batter reaches consistency of heavy cream.

  3. Cook crêpes: Pour approx. ¼ c. batter into hot skillet, swirling pan as necessary to coat bottom w/ thin layer. Cook until crêpe firms up underneath, approx. 1-2 min. Gently loosen edges and flip crêpe w/ spatula. Cook until firm, approx. 1 min. Transfer to heated plate.

  4. Continue cooking crêpes until batter is finished, melting additional butter and Crisco in skillet as necessary to keep edges lacy.

  5. Serve as desired.