Breakfast Crepes

Here’s a recipe the kids can be hands-on with in the kitchen. And it’s a wonderful Sunday brunch item.

Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 1 cup all-purpose flour
  • 2 large eggs
  • 1⁄2 cup 1% milk
  • 1⁄2 cup water
  • 1⁄4 tsp. salt
  • 2 Tbsp. butter, melted
  • 2 Tbsp. canola oil
  • 1⁄2 cup raspberry jam


  • In a large mixing bowl, mix together the flour and the eggs. Gradually add in the milk and water, stirring until smooth. Add the salt and melted butter. Beat until smooth.
  • Lightly oil a skillet and heat over low heat.
  • Pour the batter into the skillet, using approximately 1⁄4 cup for each crepe. Tilt pan in a circular motion, so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula; turn and cook the other side. Remove from pan. Repeat with remaining oil and batter.
  • Top crepes with jam and serve.