Crepes, or as my husband likes to call them \”really thin pancakes\” are my new obsession. I had been craving spinach crepes and blintzes, so I bought a new pan ( and found a recipe.

I might gain a million pounds because I can\’t stop eating them! My husband is rather found of this new meal inspiration as well. They are so versatile- breakfast (whipped cream cheese inside- or scrambled eggs with cheese), lunch (wrap up some turkey and cheese), and dinner (spinach and ricotta cheese filling). The possibilities are endless and oh so delicious. Here is the recipe I am using, taken from, modified slightly per user recommendations (

Basic Crepes (makes about 8 crepes) (ready in 30 minutes)


-1 Cup all purpose flour
-2 eggs
-1/2 cup milk
-1/2 cup water
-1/4 tsp salt
-2 tbls melted butter
-optional: sugar, vanilla to taste


  1. In a large mixing bowl, whisk all wet ingredients (eggs, water, milk) until blended. Then slowly add flour, whisking to combine. Add the salt and butter, add sugar/vanilla or any optional flavorings; beat until smooth.
  2. Heat a lightly oiled 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.



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