Basic Crepes | Breakfast Crepes

Basic Crepes
 Crepes are thin delicate pancakes which can be easily done in a blender. Crepe batter can be made up to 2 days ahead and refrigerated in a covered container. Before using a refrigerated batter, gently stir and let stand at room temperature for 30 minutes.


  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons butter, melted
  • 1/8 tsp salt
  • 1 tbs sugar


            Combine flour, sugar and salt, Set aside. Beat eggs slightly and add milk, water, melted butter . Slowly add flour mixture to the beaten egg mixture. Pulse everything together in a blender for  10 to 20 seconds. Cover with a plastic wrap and  let stand for  30 minutes or refrigerate for up to 2 days. Heat a lightly oiled non stick frying pan over medium high heat. Scoop the batter onto the pan. Rotate the pan to spread the batter evenly (Batter will be thin so it will spread by its own). Cook on both sides until the crepe bubbles and the bottom is lightly browned. Serve with your favorite filling.


  1. Wow that looks so delicious, luvly clicks.

  2. Superbly done crepes I am yet to try making them at home since we find there everywhere in London... :) you have made it perfect

  3. Perfectly made crepes,love this as quick breakfast

  4. Crepes looks fabulous.. It has been in my must try recipe for long.. Bookmarking the recipe

  5. yummilicious and droolworthy crepes.

  6. This is our most cherished sunday breakfast, the pictures are so real and tempting that feel like having it from the screen

  7. love htis instant version...yummy...

  8. yummilicious breakfast recipe....

  9. Your crepes look so good, thanks for this recipe!


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