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Basic Crepes

basic crepes
This has become an anytime staple in our home in many variations,
including savory ham & cheese or yummy chocolate for the kiddos!

Total Time


10 min. prep/ 45 min. in refrigerator

8-10 crepe depending on size


  • 1 Cup All-Purpose flour
  • 2 Large eggs
  • 1/2 Cup water
  • 3/4 Cup Milk
  • 3 Tbsp. of butter melted
  • Canola spray and butter for pan

Recipe Preparation:

    1. In a medium mixing bowl, combine all of your ingredients except butter and canola spray for the pan.
    2. Whisk until a smooth batter has formed, about 1-2 minutes.
    3. Stir in the melted butter and combine until smooth.
    4. Cover and set in refrigerator for 30-45 min. This helps reduce bubbles.
    5. Heat a medium non stick pan( like an omelet pan) over medium heat, and spray lightly. It's best in a shallow lipped non-stick pan-for easier swirling and less curled edges.
    6. Add a small amount of canola spray to coat pan and add 1/4 Cup batter to pan.
    7. Quickly lift from heat and carefully swirl your pan around to get batter to coat entire pan evenly. This should be a very thin layer in your pan now.
    8. Cook for about 30 seconds and flip carefully, using a rubber spatula and your fingers and cook for another 15-20 seconds. ( I prefer to use a rubber spatula to lift the edge of the crepe and flip with a wide rubber flat spatula)
    9. When they look light and golden, remove from pan and place on a cutting board.
    10.  Make sure they are all flat when stacked to cool, or use immediately for your dish.


        • Your batter can be kept for up to 48 hours in refrigerator.
        • You can make all of the crepes and store in parchment paper stacked flat in a zip-lock for easy reheat. Storing them flat prevents cracking.
        • To reheat-get a pan and spray lightly with canola spray and place crepe in pan over medium heat for 1-2 minutes, flipping to heat both sides evenly.




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