The Perfect Crepes



A couple months after we were married, Dallas got super obsessed over crepes and at one point wanted to start a crepe cart or booth in town. I even got him a Camp Chef for his birthday and he was creating spreadsheets on what the cost and everything would be.

After a while we decided it was a little more than we could handle with work and school, plus we saw a booth at one of the festivals in Cedar City and it was a little intimidating how good they were at it (and how expensive they were).

Dallas still practiced a lot though, and he got the recipe good enough that the batter was super smooth and spreads across the pan evenly. Some people have a really hard time with crepes because they can’t get the batter to turn out. We made them this morning for breakfast and wanted to share his perfected recipe!


2 eggs
3/4 cup flour
1 Tbsp. sugar
2 Tbsp. melted butter
3/4 cup milk


1. Add eggs to medium mixing bowl. Add flour 1/4 cup at a time and beat with a whisk. It will be thick, but smooth (without chunks). Add the milk and beat gently until the whole mixture is smooth. Add the butter and sugar, and beat until smooth again.

2. Let the batter rest for 5-10 minutes.

3. Use butter or cooking spray to coat a non-stick frying pan. Cook at medium high heat. Pour a quarter cup of batter in the pan and tilt pan in a circle to spread the batter. Wait until the edges of the crepe start to curl up and then flip the crepe. Makes about 6 crepes.

We topped ours with strawberry jam, strawberries, and raspberries, but you can top them with just about anything! We’ve used ice cream, chocolate chips, cream cheese, whipped cream, and a bunch of different fruits in the past.

They are delicious and we hope you enjoy them!

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