Wednesday, June 20, 2012


I'd always had the impression that crepes were difficult to make. I'm not sure where the idea came from, but it's what I thought nonetheless. While I was living alone in Indiana after Justin started his job out here in Virginia, I decided to give it a try and was amazed at how easy it is. Can you make pancakes? Then you can make crepes. It's basically the same process.

The best part about crepes is that you can make them sweet or savory. For breakfast, load them up with fresh strawberries and pineapple and a smear of Nutella and then top them off with a dollop of fresh whipped cream. Delicious! For dinner, treat them like a more decadent version of a tortilla. Fill them with your favorite meats and veggies and top them with a little cheese, some sour cream, or a sauce of your choice.


2 tbsp butter, melted
1/2 c milk
1/2 c water
2 eggs
1 c flour

Sweet crepes*
1 tbsp vanilla extract
2 tbsp sugar
1/2 tsp cinnamon

Savory crepes*
1/2 tsp salt
1/4 tsp black pepper
1-2 tbsp minced herbs, such as parsley, cilantro, basil, or rosemary

*Use the ingredients for either the sweet or the savory crepes, not both. It would be weird to use both.


Combine butter, milk, water, eggs, and either sweet or savory ingredients in a mixing bowl, and mix well. Whisk flour into mixture until lumps disappear. Grease a skillet lightly, and heat on medium. Pour 1/4 c batter into skillet, rotating skillet to create a thin, even layer. Cook until center is almost dry, and then flip. When edges curl, remove crepe from pan. Stack between sheets of wax paper while cooking remaining crepes. Makes 8-10 crepes.

Servings: 4

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