French Crêpes

Crêpes are wonderful eaten with butter and fresh berries or jam. Crêpes also make perfect wrappers for various savory fillings such as asparagus or chicken.

Serves: 8Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


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


  • Place butter, milk, water, eggs, flour, and salt in a blender. Blend 30 seconds. Scrape down the blender sides with a rubber spatula and then blend again for 30 seconds. Refrigerate for 1 hour.
  • Remix the chilled crêpe batter in blender for a few seconds before frying.
  • Fry the crêpes in a hot 6-inch nonstick pan brushed with oil, turning once. Stack the finished crêpes between waxed paper.