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  • 2 large eggs
  • 2 cups all purpose flour
  • 1 cup water
  • 1 1/2 cups of milk
  • salt & pepper


Combine all ingredients in a stainless steel or glass bowl and whisk well (until all ingredients are thoroughly incorporated).

To cook, simply place approximately 5 ounces of clarified butter or oil in a 6-to 8-inch non-stick saut� pan and place over medium heat. Allow the pan to heat up, then ladle approximately 2 to 4 ounces of the crepe batter into the pan and swirl around to the edges. When the batter starts to bubble and solidify on top, flip with a plastic spatula and cook for approximately 2 or 3 more minutes. Slide onto a plate or tray* and repeat until all the batter is gone.

Do not stack. Lay separately.

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