Crepes make an elegant presentation at any meal. Fruit is my favorite filling, with some wonderful, drizzly sauce on top, along with whipped cream. Whenever you serve them, your guests will be impressed by your beautiful and special presentation. (They are really easy and I LOVE the fact that crepes can be kept in the freezer for weeks.)



YIELD: 16 Crepes


  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • 1/4 teaspoon salt
  • 2 Tablespoons butter or margarine (melted)


  • Place ingredients in blender or food processer, in order given
  • Blend 30 seconds, stop and stir down sides
  • Continue to blend 30-60 seconds until smooth; OR mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually
  • Beat until smooth; add other ingredients


  • Measure flour and liquid carefully, since consistency of batter is important. (It should be about the consistency of thick and heavy cream)
  • Spoon flour into 1 cup measure and level off with straight edge of knife or spatula. (Don’t drip measurer into flour canister as it will not be correct.)
  • This batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes or refrigerate batter up to 3 days for use as needed. The crepes keep for weeks in the freezer, days in the refrigerator.