3-3/2-2 Crepes


Four very good reasons to get out of bed in November.

Stick season. Oh yeah. It’s cold, there’s no snow on the ground and its too early for Christmas lights and cookie making therapy. What we need now is a reason to get out of bed. Boom—got you covered! I know, I know. Crepes sound so high maintenance, so NOT what the average person would contemplate whipping up, especially for a weekday breakfast. But I promise you these will set you free, and take barely more time than it takes to toast up some Eggo’s.

The timesaving is twofold. First, the recipe is so simple to remember that your won’t be futzing around finding it. And second, it makes enough that you can use the same batter for two or three days. And I know I said twofold but I forgot a major benny. On any given morning you probably have all the stuff on hand.

If you’re going for sweet you can fill these with any type of jam, or with a bit of granulated sugar. If you’re feeling more meaty cheesy than sweet, then go for a bit of ham and cheese. And if you’re feeling like you need some serious love from your peeps you can fill them with Nutella or Cholliesauce.

Trust me on this: you do NOT have to be French or kitchen savvy in any way to master these—all it takes is a few rounds of practice. If you blow a few just call it crepe shrapnel dust it with a lot of powdered sugar and move on.

Ok, here we go.


3 eggs
3 Tbsp melted butter
2 cups flour
2 cups milk

½ fresh lemon
A wrapped stick of butter for greasing pan (you wont use much of it).


Whirl eggs in a blender. Add butter, flour and milk.

Heat a frying pan (I use my All-Clad double handled one) over medium heat. Hold a stick of butter and coat the hot pan to create a layer. Pour (or ladle) about 1/3 cup batter into pan and tilt the pan to coat the bottom evenly. When the sides lift easily flip entire crepe. Spread desired filling on half of crepe, and fold crepe in half then in quarter. Lift crepe from pan to a serving plate. Dust with powdered sugar and a squeeze of fresh lemon juice.


Greasing the easy way.


Side 1, ready to flip.







Side 2, ready to fill.


Blurry, but you get the idea.








Store the batter for tomorrow’s breakfast, for an afternoon snack or for any moment that stick season is getting to you. Slip a couple of crepes into a baggie for a great school snack too.

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6 thoughts on “3-3/2-2 Crepes

  1. Cindy Pierce

    This is my favorite line: “If you blow a few just call it crepe shrapnel dust it with a lot of powdered sugar and move on.” That’s the spirit.

  2. Barbara

    8 it all up! This recipe:

    1 a place
    2 keep in my head cuz of
    3-fold major bennys
    4 a spectacular treat!

    Thank you – I’m quite fond of the name as well…..

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