Recipe | Basic Crepes

Crepes with strawberries and chocolate sauce.

Yield: 4 servings

Time: 30 minutes


1 cup all-purpose flour

2 eggs

½ cup milk

½ cup water

¼ teaspoon salt

2 tablespoons butter, melted

Filling of choice


Whisk together the flour and the eggs in a large mixing bowl. Combine the milk and water and add this to the flour and egg mixture slowly, stirring to combine. Add the salt and butter and gently beat until smooth.

Using spray oil or butter, lightly grease a crepe pan (or omelet pan) and heat over medium heat. Pour approximately 1/4 cup of batter onto the pan to form the first crepe. To coat the surface of the pan with the batter, tilt the pan with a circular motion. This will create a thin crepe that will cook quickly.

Cook the crepe for 2 minutes or until the bottom is light brown. Loosen the crepe with a silicone spatula and carefully flip the crepe to cook on the other side. Cook for about another minute. Lightly oil your pan before cooking each additional crepe.

To slide the crepe onto your serving dish, simply tilt the pan to the edge of your plate and gently slide it onto the plate.

You can fill your crepe with anything you wish. Hazelnut spread is a favorite. Simply spread the desired amount of Hazelnut spread over the surface of the crepe and roll up. Top with fresh fruit and whipped cream for a decadent treat.

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