Crêpes are a simple way of making pancakes look elegant, especially for someone like me who really abhors pancakes.  What makes crêpes so appetizing to me is for starters, they are thin and so un-pancake-like.  Couple them with a touch of powdered sugar, butter, syrup, fruits, you name it – they are a taste of heaven.  Crêpes are believed to have originated in France, in the region of Bretagne to be specific.

The batter for a crêpe is very thin and watery and they cook best if you have a very large skillet that allows for an even distribution of heat.

Presentation is really left to the cook’s choice, and while I will quickly agree that the rolled look is lovely, rolling isn’t my strong suit.  I have however seen crêpes singly rolled, starting from one side and rolling with ends open across to the other; crêpes rolled doubly, rolling inward equally from both sides with the ends open; folded like a burrito; and then my personal best, the fold, which involves folding the crêpe in half and then in half once more, leaving it to look like a dainty handkerchief.

Crêpes can be made a variety of ways and are not merely a dessert dish – they serve well for breakfast, snacks, appetizers, and can be stuffed with meats and covered in gravy for a main course.  Get creative!


1 cup flour, unsifted

1/4 teaspoon iodized salt

2 Tablespoons sugar

2 eggs

1/2 cup milk

1/2 cup water

3 Tablespoons butter, melted


  • In a large mixing bowl, blend eggs, water, milk and butter.
  • Stir in sugar and salt.
  • Add flour gradually, beating into egg mixture thoroughly until well blended.
  • Using a ladle or measuring cup, pour about 1/2 to 3/4 cup of batter into a skillet, already evenly heated.
  • Cook over medium heat until edges are crisp and center is no longer liquidy.
  • Turn out onto work space sprayed with non-stick cooking spray.


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