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Today I’m going to show you that you can make delicious crepes without any fancy  crepe equipment. I’m sure everything you need is within your reach in your kitchen.
When studying in Bratislava(Slovakia), my friends and I would make frequent visits to a local Creperie Restaurant. Restaurant  its self was nothing too much, no fancy seating only few plastic chairs if you wished to stay but no matter what time or what day line was always very long as their crepes were to die for. Silky soft and undeniable the best I’ve ever had, made to order  just as you were waiting. 
These  thin, paper like “pancakes” are my true childhood food. Probably the first thing I attempted to cook too. We make them very often as they are easy to make and take only few minutes to prepare.
Basic Sweet Crepe Recipe
(25-30 medium crepes)
2 cups all purpose flour
1 3/4 cup milk
1cup water
1/2tsp vanilla extract or vanilla bean paste
4tbl melted butter
1tsp sugar
pinch of salt
oil for greasing if needed
Mix everything either with the hand mixer or by hand by hand using a whisk.
When using a whisk, gradually add wet and dry ingredients together, whisking constantly to avoid any lumps in the batter. Batter will be thin.Let the batter rest for about 20 minutes at room temperature. This will also help with the flipping process.
You could store batter in the fridge for up to 24 hours if needed.
Making Crepes
I prefer using a non stick round pan, any size will do, but if you are a first time crepe maker, I’d recommend medium over large size pan.
Heat the pan over medium to high heat. Drop few drop of oil on the pan, swirl it around.
Once the pan is hot, pour some, for medium size pan this is usually about 1/4 cup to 1/3 cup of  crepe batter directly onto the hot pan. Hold the handle of your pan, immediately swirling the pan to evenly distribute the batter. If there are few spots that have not been coated, simply drop few drops of the batter there and continue cooking crepes.
It will take approximately 30 seconds to cook, to flip the crepe, gently insert the spatula underneath the edge of the crepe and continue going  further until you can comfortable lift the crepe and flip it. Some people don’t require spatula, but I’m not one of them, unfortunately.
Continue cooking on the other side. Second side is usually done even quicker.Using the spatula lift the crepes off the pan and place it onto the prepared plate.
It may take few times to get it right, but I’m sure you can do it.


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Cinnamon Sugar


Other Crepe Recipes on the web

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  1. I’ve never made these because they scare me! Hahaha!!! Perhaps I’ll give them a try . At least I can eat the mistakes. They look so delicious!

    1. Thank you June. I think you’ll either love them or don’t care for them. But if you use lemon curd as filling…I think you’ll love them. 🙂

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