8 Jul

Crêpes seem so intimidating to make at home.  How do you make them thin enough?  What if the batter sticks and you end up with an epic disaster of crumpled dough?  What if the batter is lumpy???

These are fears I had before making crêpes a week or so ago and they are all deeply unfounded.  Crêpes are so easy to make.  So easy that you may find yourself making them ALL THE TIME.


Maybe that’s just me.

But look, depending on what you put in a crêpe they’re totally healthy.



Look at that!  A healthy crêpe!  You can also make savory ones with spinach, egg, cheese, ham, etc.  I like sweet breakfasts, though, so I’ve only made sweet crêpes.  And I have made so many.  I even made a video of crêpe-making (not a how-to, by the way).  It’s actually a video about my love of breakfast, but crêpes feature heavily.


(Can we talk about how great the etymology of video is?  Just for a second.  Because that is a word that knows no deception.  In Latin it literally means “I see” and it hasn’t been tweaked at all after many centuries except to go from a verb to a noun.  What a great little unassuming word.)

This recipe is from The Kitchn, originally part of a fancy bananas foster crêpe recipe, but I ditched most of the recipe.  I’m sure the original is awesome, but I’m afraid I’ll never know.


  • 1 cup flour
  • 2 large eggs
  • 1/2 cup milk
  • 3/4 cup water
  • 1 tbsp sugar (I used brown because that’s all I have)
  • copious amounts of nutella, peanut butter, bananas, speculoos, and strawberries


Preheat the oven to 200 degrees.

Mix all the ingredients together.  Whisk until no lumps remain.  Pour through a sieve to make sure it’s really smooth and then let rest in the fridge for at least half an hour.  You don’t have to wait, but waiting gets rid of any bubbles that may pop up (sorry not sorry).

In a medium skillet, heat up a pat of butter on medium-high heat and grease well.  Definitely do not cook from a lukewarm skillet – wait until it gets hot.

By the quarter-cup-full spoon batter into the skillet and swirl around until it coats the bottom of the pan.  Cook until the edges barely start to curl up (really right before they curl up), or about a minute and a half.  Flip and cook for another minute/minute and a half.


Stick the crêpes in the oven until you’re done cooking.  The batter will keep overnight but no longer than that.  (I learned this the hard way.)

Serve warm with whatever toppings you want.




I’ve been pretty underwhelmed by the books I’ve read and the movies I’ve seen lately, but I’m reading J.M. Coetzee’s Summertime right now and it’s pretty good.  Honestly, I can’t stop thinking about Absolution.  That book really snuck up on me, and even though I was very invested while I was reading it, I didn’t understand how deeply it had sunk into my brain until after I’d finished it.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: