World's Best (and easiest) Crepe Recipe

I love this breakfast dish because it uses ingredients I always have on hand, and makes a special breakfast. This recipe is wonderful for Sunday brunch, or for a quiet morning during the weekend.

Read through all of these instructions before you begin. They may seem long, but you'll soon see that they're really easy to make. More photos are below to help you through the process.

This recipe makes 10 - 12 crepes.

The directions are below the following photos.

Crepes are a wonderful breakfast dish because the ingredients are always in your kitchen.

This recipe will make about ten - dozen crepes. I usually serve 3 crepes per person, or 4 for hearty appetites.

Yes, you can easily double this recipe if you're cooking for a crowd!

1 cup flour

1/2 cup warm water

3/4 cup of milk (lowfat is fine)

2 large eggs

3 tablespoons butter, melted

Mix all ingredients together with a wire whisk until the consistency of heavy cream.

Some people put the crepe batter into the fridge for about an hour to allow the tiny bubbles to go away. This means that your crepe batter will not tear as easily. However, I rarely have time for that in the mornings, so here's what I do:

Whisk only until the mixture is fully incorporated, and not a second longer. Then run your whisk through the mixture slowly to break up the tiny bubbles.

And now you're on to the next step.

Put your pan on medium heat and then brush your pan with butter, or spray with cooking spray (personally, I think the spray is a lot easier than brushing with butter) then pour in 1/3 cup of the batter.

Swirl the batter so it completely coats the bottom of the pan, and put it back onto medium heat. Once the top looks dry, then slip a spatula underneath and flip the crepe over. It's much easier than you might think.

Look at the cooked side -- is it pale, or does it show brown circles where the batter began cooking as you poured in the batter? You want it show the brown circles. If it's only pale, you might need to either increase your heat, or leave the crepe slightly longer before you flip it over.

The color doesn't really affect the flavor, of course, but it does make for an improved texture, and it looks so delicious when they have those browned markings.

Experiment! You'll get the hang of it by the 3rd crepe. I always serve the first crepes to myself, and save the pretty ones for everyone else I'm cooking for.

Directions continue after the ebay information below.

Onto a serving plate, lay one of your crepes.

Spoon two tablespoons sauce and a few pieces of fruit down the middle. The sauce is rich, so doesn't take much. Fold one side of the crepe over the fruit/sauce then roll the crepe. Push it to one side, and go on to the next.

You can serve 2 or 3 crepes per person. Garnish with chopped nuts -- I usually use pecans or roasted almonds. They add a nice textural difference, which you'll appreciate when you're enjoying these crepes.

Another good idea: put a tablespoon of powdered sugar into a sieve and sprinkle onto the tops just before serving.

You can serve them plain, too. They look great just as they are!

These directions may seem long, but they're easy once you do it. These crepes are wonderful for a brunch, or a special morning treat during the holidays.

Enjoy!