Crystal's Breakfast CrepesCrepes are an inn-keeper’s best friend in the morning. Prepared the day ahead or taken from the freezer, they transform fresh or preserved fruit into a showcase presentation.Used as an entree they can transform something as simple as scrambled eggs into a sophisticated meal.


  • 1 Cup flour
  • 1 1/2 Cups milk
  • 2 eggs
  • 1 Tbsp melted butter
  • 1/4 tsp salt


  • Ready in:
    20 minutes plus 2 hours for ‘resting’ the batter
  • Serves: 4
  • Complexity: easy


  1. In a bowl, mix all the ingredients and refrigerate for 2 hours.
  2. In a lightly buttered skillet on medium heat, pour 1/4 cup crepe batter and spread evenly.
  3. Cook for one minute, turn the crepe over and cook for 30 seconds.
  4. Garnish crepes with your choice of filling. Roll or fold and serve.

*** For sweet crepes add 1 Tbsp. of honey to the batter.

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