Crepes (Makes 14 Crepes)

Prep Time: 1 mins Cook Time: 2 mins

nut free


  • 2 large eggs
  • 1 cup flour
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter, melted
  • butter for sauteing


1. Place all the ingredients in a blender and puree.

2. Refrigerate for 1 hour or overnight (this helps the bubbles to settle and the crepes not to tear).

3. Grease a saute pan or crepe pan with butter. Pour in 2 tbsp of batter and swirl to cover the pan.

4. Cook for 1 minutes, flip and continue to cook another 30 seconds or until just starting to become golden.

5. Remove to a plate and continue to make remaining crepes.

6. Spread with apple butter, almond butter, mashed bananas, fruit preserves or any other favorite filling.

7. Roll into a cigar shape.

8. Serve.

*After step 5, allow to cool, place crepes on a sheet tray, layer a piece of parchment paper between each crepe, place in ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and heat in a dry pan for 30 seconds on each side and follow steps 5-8.