Whether you’re throwing a brunch for all the important mothers in your life, hanging out with friends and family, or having those picky relatives over for breakfast, these are great because you can make the batter the night before and just grill them up in the morning. No muss, no fuss!  The hardest part is deciding which toppings to use.

Makes 10-12 crepes


3 eggs

1 ½C milk

1C + 2 TBS flour

1 TBS sugar

¼ tsp salt

2 TBS butter, melted

Vegetable Oil for cooking

Powdered sugar for dusting


-Berries, such as strawberries, blackberries, + raspberries

-Whipped cream

-Coffee, chocolate, or vanilla ice cream

-Honey, brown sugar, + cinnamon

-Nutella spread and blueberries

-Lemon curd

Step 1: Put all ingredients (except oil) in the order listed into a blender and blend until smooth. Remove lid and scrape down sides, pulsing the mixture again until smooth. Cover and refrigerate for 30 minutes or overnight.

 Step 2: Spread a small amount of oil in the bottom of an 8- or 9-inch skillet (or use a non-stick skillet) and place over medium heat. Pulse batter again until smooth.

  Step 3: Pour 1/3 C of the batter at a time into the side of the pan, tilting the pan quickly so it evenly coats the bottom. Cook crepe on first side for about 45 seconds, then quickly flip with a large spatula (don’t get discouraged if the first one rips on you!). Cook on the other side for 30 more seconds, or until just golden.

Step 4: Transfer cooked crepe to a plate. Spread oil on the bottom of the pan each time batter is added and repeat step 3 for each crepe.  If crepes are too thick for your pan, only use ¼ C batter. You can keep crepes warm on a plate, uncovered, in the oven at 250 degrees.

Step 5: Use your favorite spread when crepes are still warm, or allow them to cool and fill them with fruit and top with powdered sugar. Make them into a dessert treat by adding a scoop of your favorite ice cream to the center of each and topping with chocolate syrup.  

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