Bored? Make a Crepe.


The time was 9:41PM.  The kitchen was clean and I finally sat down to relax.  All of a sudden, my stomach growled.  Attached to it were memories of hot summer Guam nights and all I could think about were crepes!  Lucky for me I’ve had this daydream in the past.  I pulled out my favorite crepe recipe and quickly and started the process.

This recipe will give you a stack of tasty crepes.  I normally make the amount I need, and refrigerate the rest for another day.

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted


  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; 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.

I filled the one below with chocolate and vanilla ice cream and topped it with chocolate syrup, whipped cream, and cherries.


Disclaimer: You should use unsalted butter whenever you can–unless the recipe calls for salted butter.  Unsalted butter will give you a better control of the salt flavor.  Also, I don’t own a crepe pan so I use a 12″ round skillet.


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