Fill these crepes with strawberries and whipped cream, blueberries and cream cheese, bananas and peanut butter, chocolate sauce or any fresh fruit you have on hand!


  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 tsp salt
  • 2 Tbsp butter, melted
Total Time: 30 minutes


Servings: 4

Preparation Notes

Once made you can store your crepes in the fridge for a few days or in the freezer for a few months. Thaw on rack before peeling apart and heating in 250 oven


  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side. Serve hot with your favorite filling.