• 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter, for coating the pan
  1. In a blender, combine all of the ingredients and pulse for 10 seconds.
  2. Place the crepe batter in the refrigerator for 1 hour.*
  3. Heat a small non-stick pan. Add butter to coat.
  4. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
  5. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board.
  6. Lay them out flat so they can cool. Continue until all batter is gone.


Yields 17 – 22
* This allows the bubbles to subside so the crepes will be less likely to tear during cooking.

The batter will keep for up to 48

After crepes have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.