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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.