FEATURE RECIPE | Homemade Crepes

Friday Feb 25th, 2022



  • 2 large eggs
  • 3⁄4 cup milk (ideally whole milk, but skim will work, especially if you have a little cream to combine)
  • 1⁄2 cup water
  • 1 teaspoon vanilla extract (optional)
  • 3 tablespoons unsalted butter, melted (plus more for the pan)
  • 1 tablespoon of granulated sugar
  • 1⁄8 teaspoon of salt
  • 1 cup (or 128 gr) all-purpose flour



Making the Batter:

  • Melt 3 tablespoons of butter and set aside to let it cool it slightly.
  • In a bowl whisk the two eggs lightly, then add milk and water while continuing to whisk.
  • Add vanilla extract, if using. Then add melted butter, whisking all liquid ingredients together.
  • Next add granulated sugar and salt, whisking to combine.
  • Then add all purpose four, whisking until fully incorporated. The mixture should be very smooth, and the consistency of thick cream.


Making the Crepes:

  • Place an 8-10 inch non-stick skillet over medium heat and generously grease the bottom and sides of the pan with extra butter.
  • Pour less than 1⁄4 cup of batter into the hot greased pan, swirling the pan around in circles to thinly spread the batter all over the bottom of the pan – you want the crepe to be thin, so do not add too much batter - the thinner the crepe the better it will be.
  • Cook the crepe for 1-2 min until the bottom sets, then flip - cook the other side for about 30 seconds until set.
  • Transfer cooked crepes to a plate and repeat with the remaining batter, making sure to butter the pan between each crepe.
  • Spread your favourite toppings / fruit inside the crepe, and then fold in half or in thirds and serve. (Our family’s favourite crepes are with a thin layer of Nutella spread all over the crepes and then adding either fresh strawberries (sliced in small bits) or thinly sliced bananas)


Making ahead:

  • Our family loves the crepes best freshly made and served warm, but the actual crepes can be made in advance and assembled just before eating.
  • The Crepe batter will also keep well in the fridge for 24 hours, giving you an easy second breakfast of crepes the following day – just be sure to properly cover the batter and refrigerate, and then whisk again well before using.



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