17 Apr

Growing up my family had a tradition for birthdays. You always got to choose what the meals were going to be for the day. The two most extravagant meals were always breakfast and supper and as I got older I started doing some of the cooking, especially for the breakfasts. Breakfasts were always fun, you had a lot of time to get things done as people were waking up and the breakfasts were always fairly elaborate. My specialty was always eggs Benedict, my hollandaise couldn’t be beat! One of the first recipes I learned to make for birthday breakfasts was for crêpes.

I find that some people think crêpes are a really hard recipe. This is good and bad. It’s bad because fewer people make them, it’s good because when you make them people are really impressed! Crêpes are really thin pancakes that originated in Brittany, a region in northwest France. The great thing about crêpes is that you can fill them with anything you want. I made them on Sunday for breakfast and filled one with Nutella and banana topped with whipped cream and the other was filled with blueberries and topped with whipped cream and homemade blueberry sauce. You don’t have to fill them only with something sweet, you can also use savoury fillings. One that my family used to do all the time was crêpes filled with asparagus and cheese sauce.

Crêpes are easy to make, all you need is flour, water, butter, eggs, milk and salt. Throw everything into a bowl and mix until smooth. Cooking the crêpes is the hardest part, you want to make them thin but not too crispy. Usually the first one doesn’t turn out too well because your pan is still heating up but once you get going you can pump them out pretty quickly. In my opinion having a good crêpe pan is one of the most important parts to making a good crêpe. It needs to be flat with very small sides. Having the small sides makes it easier to flip without a spatula, all you need is a flick of the wrist. If you want to try them out follow the recipe bellow and let me know how they turn out.



  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted


  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, turn and cook the other side. Serve hot.



2 Responses to “Crêpes”

  1. frugalfeeding April 17, 2012 at 6:34 pm #

    Those look great! The perfect breakfast.

    • stuie86 April 17, 2012 at 7:15 pm #

      Thanks! Tasty and pretty.

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