Crepe Batter

Crepes can be sweet or savory. The key to great crepes are to just use enough batter to coat the pan. I didn’t use our blender (it leaks) but the batter came out ok. The crepes I made had melted chocolate in heavy cream with fresh strawberries and banana slices on top. But there are endless possibilities.


1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs


  1. In Lightly spoon flour into a dry measuring cup; level with a knife.
  2. Combine flour, sugar, and salt in a small bowl.
  3. Combine milk, water, melted butter, and eggs in a blender.
  4. Add the flour mixture to milk mixture, and process until smooth.
  5. Cover batter; chill for 1 hour..
  6. Heat an 8-inch nonstick crepe pan or skillet over medium heat.
  7. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.
  8. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
  9. Turn crepe over, and cook for 30 seconds or until center is set