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Share your recipes May 2014

Rainbow Kitchen

Sweet Crepes

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Makes 8 crepes. (To make savory instead of sweet crepes, omit the sugar and vanilla extract in this recipe, and add a pinch of salt. Fill savory crepes with vegetables, cheese or meat mixtures.)

1/2 cup water

1/2 cup milk

1 cup all-purpose flour

2 tsp. sugar

1 tsp. vanilla extract

2 eggs

Melted unsalted butter for greasing pan


Combine all ingredients in a blender and blend until smooth. Refrigerate for at least 1 hour or up to 1 day.

Using a pastry brush dipped in melted butter, lightly grease the entire surface of a 9-inch crepe pan or nonstick fry pan and place over medium heat.

Fill a 1/4-cup ladle with batter to just below the lip. Holding the pan at an angle above the burner, pour the batter into the pan close to one edge. Quickly swirl the pan so the batter covers the entire bottom of the pan. This should happen very fast since the batter will start to cook upon contact with the hot pan.

Cook, shaking the pan from time to time, until the crepe begins to bubble, the bottom is lightly browned and the batter looks set, about 1-2 minutes.

Loosen with a spatula, turn and cook the other side. Serve hot or cold.

Allison's Article:

Keeping It Simply Delicious



Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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