• 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 salt. Mix eggs, milk and water seperately, then gradually add to flour, stirring to combine. Add the melted butter; beat until smooth.
  2. Heat a lightly oiled or buttered 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.
All sorts of fillings go great with these crepes! An easy one is white sugar and fresh lemon juice. Just sprinkle both on top when the crepe is nearly finished cooking.
Tonight I made a cream cheese sauce by combining softened butter, cream cheese, powdered sugar, vanilla and a little milk. (I don’t have exact measurements, but I put in about twice as much cream cheese as butter.) I then heated blueberries, lemon juice and white sugar in a sauce pan until the sauce began to thicken. I combined the cream cheese sauce and blueberry syrup inside the crepe, rolled, then topped with fresh made whipped cream. Woo hoo! I could get used to this!
(I borrowed the basics of this recipe from