Breakfast Crepes

We love making crepes as a special breakfast once a month on the weekends.  Our kids really enjoy putting them together and then of course eating them.  You really can fill or top them with anything that you would like, I have made some suggestions below!  


  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour (I use gluten free baking or all purpose flour, Cup 4 Cup is my favorite)
  • 1 tsp vanilla extract
  • 3 tablespoons melted butter


  • sliced strawberries
  • sliced bananas
  • blueberries
  • raspberries
  • jam
  • nutella
  • bacon
  • fresh squeezed juice (mixture of any citrus; oranges/grapefruit/lemon)
  • maple syrup
  • cinnamon powder/cinnamon sugar


Combine eggs, milk, water, flour, vanilla and melted butter in a blender and blend until smooth.  Place in the refrigerator for 1 hour (If you can't do the full hour it is fine, even if you only leave it in for 15 minutes they will still turn out great).

Heat a small non-stick frying pan over medium-low heat.  Add a small amount of butter, just enough to coat the bottom of the pan.  Swirl around.  Pour a small amount of batter into pan and swirl to spread out.  Cook until the edges start to curl up, about 35-40 seconds.  Turn pan upside down over a plate and the crepe should come off easily.  If it sticks, give it another few seconds to cook and try again.

Fill crepes or top them with your favorite toppings, roll up and enjoy!