The Versatile Crepe

crepes 1

I love to look through old cookbooks, the older the better. I particularly like searching through thrift stores to find those treasures from long ago. On one such search, I came across a yellowing paperback called “The Crepe Cookbook: The Easy way to Elegant Crepes”. Published in 1976, this awesome book includes 200 different recipes for those lovely thin little pancakes and the things we fill them with.

There is a recipe for basic crepes in there that is one that I have used ever since.  It is amazingly tender and tastes great with any filling….or none! I never did try anything else in the book, but this find alone made the hunt well worth it!  Enjoy these for breakfast, lunch or dinner by changing your filling choices.  You are only limited by your imagination!

For just making the crepes you will need:

6-8 inch non-stick skillet (or an electric crepe maker if you have one!)

1 Wide Pancake Turner

1 stick of butter to rub on pan between crepes


Basic Crepes (easy)

3 eggs

½ cup milk

½ cup water

 3 tablespoons butter, melted

¾ cup flour

½ teaspoon salt


~Combine all ingredients in a blender and blend until smooth. Let the batter sit for 30 minutes or so, if you have time. If not, go right ahead and cook them! The batter will be a bit airier if you wait but….I never do!!


Now comes the hard part…..patience! This is the part that keeps me from making them every day….cooking each crepe, one by one…..sighs…..


~Pour approximately ¼ cup of batter onto your hot buttered pan. (I keep the heat on medium so they don’t burn, but cook fairly quickly). Tilt the pan using a circular motion to spread the batter all around the pan in a thin layer. This takes a bit of finesse and practice. My first two I always end up eating because frankly – they’re ugly! When the edges of your crepe begin to look dry and pull away from the pan it is time to flip it.  Slide the pancake turner carefully underneath and quickly flip onto the other side.  Don’t worry if one hits the floor – it is pretty much guaranteed at least once. The second side only needs about 30 seconds or so and then can be transferred to a plate.  I keep my oven on warm and a plate inside to transfer them so to that they all stay warm for breakfast….but they are good even cold.


Below are some of my favorite fillings that I have used in the past. Use whatever you and your family enjoys ~ sky’s the limit!


Whip cream and strawberries (or any fresh fruit….except maybe citrus fruit….not)

Scrambled eggs and cheese

Chicken pot pie filling

Peanut butter and jelly

Tuna salad

Chicken salad

Any homemade jam

…or just syrup and powdered sugar


My book is tattered and torn (even more than when I bought it) and has little stains from the cooking process (I’m a messy cooker!), but I will love it forever.  I hope you enjoy making these. The time invested is well worth it!


Soli Deo Gloria!


4 responses to “The Versatile Crepe

  1. My aunt makes crepes all the time. She uses leftover chicken and vegetables for a main dish and of course berries for dessert crepes. She says they are easy, but never fail to delight her guests. Thanks for sharing this recipe.


    • You are welcome Kelly Grace! They are so much fun in a pan, everyone should give them a whirl at least once!


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