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Friday, August 28, 2015


   I had been wracking my brain to come up with a recipe for the next #FoodieExtravaganza theme.  Then it came to me!  Stuffed crepes!  So, of course I needed to make crepes.  Rather than shove that recipe into the top secret yet to come recipe, I decided to post it separately.  After all, there are so many things I could stuff into crepes.  So I may want to refer back to this recipe again!

   Crepes are one of those things that sound a little intimidating, but are really quite easy.  You do need to plan a little in advance so that the batter can sit and relax a bit before you cook it, but other than that it is completely straight forward.  The ingredients are things you already have in your kitchen and you can make due without any fancy equipment.

    Of course I can't wait to make another batch and do something sweet and fun!  I can't help it, I love posting sweet recipes.  (Disclaimer: we do eat real food for meals.  Jax eats a well balanced diet. I try to give away some of the sweets to keep from eating everything all by myself... whew, I feel better.)  So, don't expect this to be the last you see of crepes.  However, they are also great stuffed with savory fillings.  I will be sharing a fun recipe next week.

     Crepes are great for dinner parties because they sound fancy.  Anything French is fancy, right?! You can also make them in advance.  Just lay them out to cool completely, then stack them and place them in a zip top bag in the fridge.  You can do this a couple of days in advance even.  Then when you are ready to use them, just peel them apart and fill them up.  Easy peasy and nobody will ever know that your party prep was stress free!

Makes 12 6-7" crepes


3/4 cup milk
2 large eggs
1/2 cup water
3 T melted butter
1 cup all-purpose flour
1/4 tsp salt
additional butter for greasing the pan

  1. In a mixing bowl, use an immersion blender to mix the milk, eggs, water and butter until frothy and well mixed.
  2. Add the flour and salt and pulse a couple of times until the flour is just incorporated.
  3. Place bowl in the refrigerator for at least an hour but up to a day.  (You want the bubbles to be gone before you cook the batter.)
  4. When you are ready to cook them, heat a small skillet over medium - medium-low heat (everyone's stoves are a little different) and place a small amount of butter in the pan.  
  5. Ladle a small amount of batter into the pan (about an ounce and a half) and quickly rotate the pan to make one thin even layer of batter.  Cook for about 30 seconds, then flip and cook the reverse side for about 15 more seconds.
  6. Remove and lay out to cool.

Another "French" idea:


  1. This is a great idea, Carlee! My favorite stuffing for crepes is Nutella, Strawberries and fresh whipped cream! I've got my stuffing for my crepes decided on, I still can not think of a sauce to put over top of them! Looking forward to seeing your creation!
    I was thinking of when Jax goes to school, by then there will be a virtual school. My other daughter's teacher created an app to keep the parents in touch with what homework they have. It's a wonderful idea, and even though I'm not that technologically challenged, I'm still old school! Enjoy the rest of your weekend! =)

    1. Ooh, Nutella, strawberries and whipped cream sounds amazing right now. I came up with an idea for sweet ones the other day that I will have to try. I am not sure if it will be genius or awful... it's hard to tell sometimes!

      You are probably right about Jax having virtual school too. I hope not though, I am looking forward to Christmas programs and class parties!

      Thanks for stopping by, Christine! I hope you enjoy the rest of yours as well!

  2. Making crepes always seem so difficult, thank you for making it seem approachable!

    1. I agree, it seems like something that should be complicated. It really isn't that hard!

  3. These crepes definitely look do-able! Somehow, crepes always seem so complicated to make. Thanks for stopping by and sharing this recipe with us - you're featured this week on Five Friday Finds! I'm looking forward to checking out your recipe this week. :)

    1. Thank you so much! They do seem like they would be hard to make, but it really isn't too bad!