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Basic Crepes

Course Dessert
Servings 10 Crepes


  • 125 g Sifted all purpose flour
  • 2 Eggs
  • 200 ml Milk
  • 90 ml Water
  • 2 tbsp Melted butter
  • 1 tsp Vanilla
  • 1 tsp Lemon Zest
  • Pinch of Salt


  • In a bowl, mix the sifted flour with the eggs
  • Gradually add the vanilla, water and milk and whisk well until no lumps are visible
  • Pour in the melted butter and whisk
  • Add the lemon zest and pinch of salt and mix until combined
  • Heat a non stick 9 inch pan, brush with butter
  • Add 1/4 cup of the crepes batter and swirl the pan around until it’s evenly coated
  • Cook until the edges pull off the sides of the pan, flip and cook for another 2 min
  • Fill with whatever you like from sweet to savory. If you want to store them, cover them with a damp towel until they cool down and then transfer them to an airtight container