Stupid-Easy Crepes

Makes 10 medium crepes.

Classic crepes, fill with fruit spreads, honey, Nutella, etc.

  • 4 eggs

  • 2 tsp sugar

  • 1 cup milk

  • 2 cups water

  • 1 tsp vanilla

  • pinch of salt

  • 1.5 cups flour


  1. Mix: Add the 4 eggs and 2 tsp sugar to a mixer bowl and beat until incorporated.

  2. Add: To the bowl, add the 1 cup milk, 2 cups water, 1 tsp vanilla and the pinch of salt. Mix for a few seconds only.

  3. Add: Slowly add the 1.5 cups flour until incorporated well but not overbeaten.

  4. Preheat a crepe pan on low heat for a few minutes. Spray it with oil once ready to use as these are thin and need to separate easily.

  5. Pour enough batter into your crepe pan (I like using this Granite Crepe Pan because it heats evenly and that's important!) to cover the bottom thinly. I usually pour the outside edges and then lift the pan to spread it by tilting. I can also fill the middle with more batter if needed. The goal is to have a thin layer and not make a pancake. Cook the crepe until the edges start to brown a little bit and then flip. You can toss it up and flip (if you have the skills) or just use a large fish spatula to flip in the pan.


Savory option: Can be made to add cheese, meat, etc. just exclude the vanilla and half the sugar.

Crepe Pan: if you don't own one you can use any nonstick pan - 10 inches works best.