Easy Crepes

I used to travel quite a bit. When I visited Paris I fell in love with crepes. Easy CrepeWhile looking through old pictures, I craved it and decided to make my own. It’s a great alternative to a boring egg. Best of all you can store the batter in the refrigerator for a few days or frozen for up to 2 months.


  • 2 large eggs
  • 3/4 c. milk
  • 1/2 c. water
  • 1 c. flour
  • 3 tbs. melted butter


  1. Blend all ingredients for 10 seconds
  2. Refrigerate for an hour
  3. Generously butter a pan and pour batter. Flip after 3 seconds

Tip: For a sweet variation add 2 1/2 c. tbs of sugar, 1 tsp vanilla extract. For a savory variation add 1/4 tsp salt, 1/4 c. chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture

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