2 Large Eggs
1 Cup Milk
1 Cup All-Purpose Flour
1/4 tsp Salt
2 tbsp Butter
Easy to make and super popular, crepes are always a good option. This recipe is for savory crepes, meant as a base for dinner crepes.


1.Blend the eggs, milk, water, milk, salt, flour and melted butter in a food processor or blender for 5-6 seconds.
2.Refrigerate the mix between 1 hour and 24 hours.
3.Heat your pan
4.Use butter or canola oil to lightly coat the pan.
5.Pour 2-3 tablespoons of batter in the center of the pan, then tilting the pan allow batter to coat the entire flat of the pan.
6.Cook until nearly dry and the edges are a light brown. Then flip the crepe and cook the other other side until done.

Crepes (Crêpes) have become popular all over the world. This french recipe is extremely versatile, perfect for either an appetizer, main dish or dessert. This recipe is for more savory crêpes. Ideally you would use a crêpe pan to cook them in but a flat skillet works well too. The reason a crêpe pan is preferable is because it has a very low rim, making it easier to get a spatula under the edge to flip them.

If you want to pronounce it correctly, here you go.

For our Crepe we added sautéed mushrooms, ham and brie. We then folder the crepe over the filling and sprinkled paprika over the top. Crepes are extremely versatile and allow you to let your imagination run wild. For dinner parties we have often provided a table full of different toppings for our guests to build their own crepes with. This is always very popular and we see all kinds of combinations put together.

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