Jacques being from Belgium really loves Crepes. Something I never had until our paths crossed. For many years, we would hike to King Prussia Mall (King of Prussia, PA) for one. One day, I decided to surprise him! Not only did I make him a fresh crepe with all his favorite berries but even served it with French sabayon (a creamy warm topping, not prepared right you could end up with scrambled eggs).


  • 1 Cup All-Purpose Flour
  • 1/4 TSP Salt
  • 1 TSP Sugar
  • 2 Cups Milk
  • 2 TBSP Butter (Melted)
  • 3 Eggs


Melt butter. Set aside to cool.

Sift flour, salt and sugar together. Set aside.

In a large bowl, beat eggs and add butter and milk. Mix well.

Butter grease your pan over medium heat. Ladle batter onto a hot pan and quickly spread in a circular motion. Cook on both sides until golden. Serve hot.


  • Batter lasts for 2 – 3 days.
  • Crepes are considered an appetizer, dessert or meal.
  • Crepes should be thin, it takes practice. Never as thick as pancakes.
  • Do not add hot butter to the mixture as it will turn your batter.
  • Jacques likes them rolled up with generous amounts of brown sugar and a cappuccino coffee as a snack.
  • I do not use a crepe batter flat wooden spreader. Always tears them for me. I do use a plastic ladle and quickly motion in a circle until it begins to set. 
  • I do use a wooden crepe spatula; they’re long and edged to slide underneath well.
  • I have not used Egg Replacer in this recipe (yet).
  • I tend to make and chill overnight.
  • Use our Ninja Pitcher which means only one device to mix and refrigerate.
  • We love crepes with freshly cut bananas, strawberries and homemade whip cream topping.
  • You can enjoy a savory crepe or sweet crepe as photographed. 
  • You do not need a special crepe pan, anything with a very low side like an electric skillet works fine.

This is a summertime staple for us. Enjoy!

Hi, I’m Janet

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