Homemade Mother’s Day Crepes

For Mother’s Day I knew I wanted to cook my mom brunch.  She cooks for us so often that it was the least I could have done. Instead of rattling out my own menu, I asked what she wanted. Her response: crepes. I was quickly overwhelmed. “Crepes!?” I said. “But I’ve never made crepes before.” My mom insists they’re easy to make, adding even more pressure to the situation. But as it turns out…

They’re not that bad! The batter was quite easy. Mix the right proportions of flour, eggs, milk, melted butter, water and salt and you have instant crepe batter. I poured my first batch in the pan to make a test crepe and they tasted great! Unfortunately I couldn’t get them to have that golden brown appearance so I enlisted my dad’s help on that front.

We filled them with all sorts of berries: strawberries, blackberries, blueberries. I even attempted to make a strawberry sauce out of boiled strawberries, sugar and water for a topping. All in all, it was a successful Mother’s Day brunch.

So make your mom crepes next year or even right now! Because apparently my mother was right: “Crepes are easy”.

Basic Crepe Batter

You can make these sweet by adding one tsp. of vanilla extract and two Tbs. of sugar but if you’re adding fruit inside, you probably don’t need it.


2 eggs
1 C. milk
1/3 C. water
1 C. all purpose flour
2 Tbs. melted butter
1/4 tsp.  salt


Blend all ingredients in a blender or food processor very briefly, just until mixed. Cover and chill for at least one hour or up to 24 hours. Gently stir the batter if it’s separated at all during its chilling. Heat a small non-stick frying pan over medium high heat until hot. (A crepe pan is a plus but we’ve made them with a sauté pan and they come out fine – non-stick is the most important thing). Coat the pan with cooking spray and, lifting the pan off the heat, pour about 1/4  C. batter in the pan, swirling to cover bottom of pan (for a 9-10 inch pan, if a smaller pan, use slightly less batter). Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip, cooking the other side briefly, about 15 seconds. Stack the cooked crepes between wax paper.

More Crepe Recipes:
Chocolate Banana Crepes
Bed and Breakfast French Crepes
Low-Fat Honey Crepes
Crepes Fitzgerald
Dessert Crepes

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  • http://aloshaskitchen.blogspot.com Melissa

    Success! And for Mother’s Day to boot! Nice job Hillary. I’m still leery of dough/baking, etc. and I would have been freaking out hehe.

  • awsome

    These crepes look just ok, I mean who makes crepes without chocolate.

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