The Perfect Crepes

A favorite of mine since childhood, crepes always make the ultimate breakfast in our house. And this recipe is actually perfect. It’s easy to make, requires only a few basic ingredients and somehow turns out beautiful results every time. And as an added bonus, these crepes go well with both sweet and salty toppings…but my personal favorite will always be sliced strawberries and a little of the dulce de leche that is such a staple here in South America. Enjoy!

This recipe is inspired by ‘Basic Crepes’ by JENNYC819 on


The Perfect Crepes

Yield: 6 large crepes


2 eggs

1/2 cup of milk

1/2 cup of water

1 cup of flour

1/2 tsp of salt

2 generous tbs of butter


In a medium bowl, whisk the eggs together. Add about half the water and whisk to combine. Next, add the flour in sections, alternating with the remaining water. While stirring continuously, add the milk. Melt the butter and whisk into the flour mixture. Finally, add the salt and combine until the batter is smooth.

Place a large frying pan over low heat and coat with a small amount of canola oil or butter. Once the pan has reached the proper temperature, ladle one spoonful of batter (about 4 oz) into the pan and turn until the batter has thinly covered the bottom. Cook 1 minute, then flip with a spatula and cook for about 30 seconds on the other side, or until the crepe has browned slightly.

Serve warm with your choice of toppings. Some great combinations are: berries and pure maple syrup, a squeeze of fresh lemon juice and a sprinkle of sugar, or sliced banana and chocolate sauce, as we did here. (Our chocolate sauce is dark chocolate ganache leftover from a previous cake – decadent and delicious!)



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