Easy Crepes


  • 1/2 cup milk
  • 1/2 cup water
  • 2 large eggs
  • 1/2 tsp kosher salt
  • 1 tbs canola oil
  • 3/4 wondra flour
  • In a small bowl, whip together milk, water, eggs, salt, then beat in the flour.
  • Let stand for 1 hour.
  • Heat a non-stick skillet and grease lightly with oil.
  • Pour in just enough batter to cover the pan with a very thin layer, tilting the pan to evenly spread the batter.
  • Cook on one side, toss, or turn with a spatula and brown the other side.
  • Cook the crepes one by one, stacking them between pieces of waxed paper.
  • Note: Crepes can be made in advance and refrigerated for 1-2 days or frozen for later use.

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