I understand why there are so many crêperies and street vendors selling crêpes. They are quick, inexpensive and easy to make. They can be eaten for breakfast, lunch or dinner. They are delicious either savory or sweet. They are elegant and can be served as an impressive entrée or wrapped in paper and eaten on-the-go.

I had my first crêpe in Paris from a street vendor in Montmartre in the late ’80s. It was amazing. I discovered how easy they were to make and have made them stuffed with béchamel and vegetables, or ham and cheese or used them to make a dessert with fresh fruit filling and sugar or Nutella. My Russian friends served mini-crêpes stuffed with caviar alongside sour cream. Yum!

Crêpes are a sneaky way to get fussy eaters to happily eat their fruits and vegetables.

Several recipes have called for a ratio of 2 eggs to 3/4 cup flour and about 1 cup of liquid, but I found this mixture to be too eggy for my taste. Here is my version.

Prep time: 10 minutes

Cook time: 25 minutes, if you plan on making all the crêpes at once

Yield: 10-12 servings


  • *3 eggs – Replace the eggs with 9 tablespoons of Aquafaba for a Vegan Crêpe
  • 1 1/2 cup all-purpose flour
  • 1 cup of water
  • 1 cup whole milk
  • 4 tablespoons melted butter
  • 1 teaspoon salt


1.In a mixing bowl add the dry ingredients.

2. Using a 2 cup measuring cup, measure the water and then the milk to yield 2 cups of liquid.

3. Add the butter to the same measuring cup and heat for a minute or so until the butter is melted but the liquid is just lukewarm, not boiling.

4. In a separate bowl add the *eggs and whisk until well blended. Add the milk/water/butter mixture to the eggs. Mix well. Replace the eggs with 9 tablespoons of Aquafaba for a Vegan Crêpe

5. Pour this mixture into the flour and whisk until combined. Don’t worry if there are small lumps.

6. Cover and let the mixture rest in the refrigerator for 30 minutes to overnight.

7. Heat a 9-inch non-stick skillet (I used a GreenPan) to the point where water will sizzle or dance if splashed with wet hands into the pan. Meanwhile, give the batter a good stir.

8. Add 1/2 teaspoon of oil (my insurance policy) and let it coat the pan. This will be the only time you will need to add oil. You should not need it for the rest of the crêpes.

9. I’m right-handed, so I hold the panhandle at an upright angle in my left hand while I pour about 1/4 cup of the batter at the vertical end near the handle and swirl the pan around until I get the batter to spread as evenly and thinly in a circle around the bottom of the pan.

10. Let the crêpe cook for 1-2 minutes until the edges turn golden and release from the pan and the bottom is golden brown.

11. Using a thin silicone spatula to loosen the crêpe all around the edges, flip it over for and let it cook on the other side for 5-10 seconds before flipping it back and filling it with the filling of your choice.

12. The first crêpe is always the test crêpe. It should be easy to spread and be thin and lacy in texture. You may need to more of milk to the batter if you find your crêpe seems too thick. Only add a tablespoon at a time.

13. For dinner, I made a thick béchamel with mushrooms (See my blog for mushroom béchamel) and used that to fill some of my crêpes. My daughter decided to do one with cheese, fried egg, and the mushroom béchamel.

14. For dessert, I made a crêpe and covered 1/2 of it with 1 tablespoon of sugar and placed some fresh cut strawberries in it for the filling.

15. You can make crêpes from the remaining batter at one time and store them on a plate with cling wrap or make them as you go. Give the batter a good stir if it has been sitting in the refrigerator. The batter will keep for 2 days.

Note: * Aquafaba is the viscous liquid that is found in a can of beans i.e. Chickpeas, White Navy beans, Black beans, etc.. It imitates the properties of egg whites and is used to make Vegan mayonnaise, merengues, and marshmallows. Leftover water from cooked beans is Aquafaba as well. White Navy beans have a milder flavor than Chickpeas and can be used in recipes where you want a more delicate flavor. Use 3 tablespoons of Aquafaba in place of a whole egg, or 2 tablespoons of Aquafaba to replace the eggwhite only.

Written by Anju Kapur of Anju’s Table. All content and images on this site are copyright protected. Please do not use any of my images without my permission. Should you wish to share this recipe on your site, please add a link to this post as the source.

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