Crepe Recipe



  • 4 eggs
  • 1 ½ cups milk
  • 1 cup water
  • 2 cups flour
  • 6 tablespoons melted butter


Combine ingredients in a blender, adding the flour and melted butter last. Once batter is smooth, refrigerate it anywhere from 1-48 hours.  

Place a small non-stick pan on the burner at medium heat.  Melt a thin coat of butter on the pan.  Pour approximately 2 ounces of batter onto the center of the pan, tilting it until the batter is spread evenly.  Flip when the top of the crepe is dry.  Let the other side of the crepe cook for about 20 seconds, and then lay it on a flat surface to cool. Repeat these steps until the batter is all gone.

Crepes can be adorned with anything but the kitchen sink, but some common fillings are berries, jam, lemon juice, nutella, bananas, cheese and herbs.  To top off the rolled crepe, dust it lightly with confectioners sugar.

*Recipe adapted from Alton Brown