Basic Crepe Batter
  • 1 cup flour
  • 2 teaspoons sugar
  • a generous pinch of salt
  • 1 cup milk
  • ½ cup water
  • 2 teaspoons butter, melted
  • 2 eggs
  • 2 teaspoons vanilla (optional for dessert crepes)
  • butter or oil for cooking
  1. Beat the eggs with the milk, water and butter.
  2. Add the flour, sugar and salt and mix until smooth.
  3. Blend in the vanilla if using.
  4. Let batter stand for an hour or longer. It can be stored overnight in the fridge, just give it a good stir before using.
  5. To cook, brush the bottom of the skillet with oil and heat to medium high.
  6. Pour in the desired amount of batter and immediately swirl the pan to distribute.
  7. Cook the first side and flip when the top begins to dry and the edges curl slightly. The second side will cook quickly.
  8. Remove from the pan and allow to cool slightly.
  9. To fill, place the crepe "ugly side up" and arrange the filling across the center. Roll the sides of the crepe up into a tube shape and transfer to a platter with the seam side down.
Recipe by Lydia's Flexitarian Kitchen at