Deliciously Declassified
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Crepes are really an anytime meal — it all just depends on what you put inside!


  • 1 cup flour
  • 1/2 cup milk
  • 1/2 cup water + 2 tbsp
  • 3 eggs
  • 1/2 tsp salt
  • 2 tbsp butter, melted
  • Optional for sweet crepes: 1/2 tsp pure vanilla extract
Ideas for crepe filling…
    • Maple honey ham and swiss cheese
    • Chicken breast, sauteed fresh baby spinach, kalamata olives, feta cheese
    • Scrambled eggs, baked ham and American cheese
    • Strawberries mixed with sugar topped with whipped cream
    • Nutella and bananas


  • Combine the flour and salt
  • Using an electric mixer, add in the milk, water, eggs and butter (and vanilla if you’re using it)
  • Once the batter is well mixed, cover it with plastic wrap and let it sit in the fridge for 40 mins (we’ve definitely skipped this step and it’s still fine)
  • Spray a large nonstick frying pan or crepe pan with cooking spray and let it warm up over medium-low heat
  • Fill a ladle about 3/4 of the way with the crepe batter and pour into the heated pan
  • Using the back of the ladle, make circular motions to distribute the batter evenly and create a thin, round crepe
  • Allow the crepe to cook over medium-low heat approximately 2-3 minutes – you will be able to tell that it’s cooking because it will be easy to lift up with a spatula
  • Once one side is cooked, flip over your crepe and finish off the other side – should only take about 1 minute
  • If you’re filling the crepe with something you want melted (i.e. ham and cheese) place the cheese and other toppings on the crepe while it’s still on the pan over low heat and fold over the other side of the crepe to get everything melted.   If you’re making something that doesn’t need to be heated (i.e. strawberries mixed with sugar), take the crepe out of the pan and put your berries in while the crepe is on your plate – much less messy!