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  • Prep Time


  • Total Time


  • Servings



  • 1

    c. Milk (whole)

  • ½

    c. Water

  • 4

    Eggs (medium)

  • 5

    Tbsp. Butter (melted)

  • 1-½

    c. Flour

  • 2

    Tbsp. Sugar


Combine dry ingredients in mixing bowl. Combine liquid ingredients in another bowl. Slowly, add liquid ingredients to dry ingredients, beating with an electric mixer on low speed. When all ingredients are blended, beat at medium speed for 1 minute. Cover and refrigerate for 2 hours. Fry crepes on medium high in a small or medium no-stick fry pan. Wipe the pan with a lightly oiled paper towel at the beginning and from time to time if the crepes start to stick to pan. Make sure pan is hot before adding crepe batter. When pan is hot, remove it from burner and pour in center of pan, a scant 1/4 cup of batter. Then quickly tip pan in all directions so the batter covers the bottom of the pan. If you have excess, use a bit less the next time. Put pan back on burner and cook until lightly browned. Flip and cook until other side is lightly browned. It will take about 2 minutes to cook a crepe.


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