These crepes are a wonderful addition to our lunch or snack menu. We make these at least once a week and they are great for a quick and easy fix-up when you have company unexpected (and delightfully) stay for lunch or you plan a coffee social hour with friends and forget to find a nibble for them. And, with so few and common ingredients, it doesn’t require a quick trip to the store beforehand.


  • 1 cup flour
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons butter


  1. Mix ingredients well – it will (and should) be runny
  2. Pour 2 tablespoons batter into pan (I use a 1/3 measuring cup and don’t quite fill it) – tilt pan to coat entire bottom of pan
  3. When it starts to dry on the edges, lift gently and flip
  4. The instructions say to only cook 20 seconds on each side; however, I’ve cooked it longer
  5. Remove from heat, place in oven to keep warm or fill immediately with your choice topping and roll up

Crepes are best served warm or hot. I use my own flat cast-iron pan and, being as it is properly seasoned, it worked great and didn’t stick. I will add that I put a tad bit of butter on the pan between every 3rd or 4th crepe to keep it moist enough to lift properly.

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