I am a carb craver. A lover. Obsessor. Fresh and warm. There is literally nothing better. 

On the days where toast just won't cut it and the barrier to entry of making bread is simply too high... this is the recipe that will save you.

I went to India and had some issues eating over there. Twelve days of Indian food was a lot for this grilled-cheese loving lady. Call me basic. Go ahead. I deserve it. When I came back and was able to eat again, crepes were the ONLY thing I wanted. I'm in no way exaggerating when I tell you that I made this recipe three times in a week. 

The actual action here is so simple. (Win)

The chance of having everything in your fridge / pantry is super high. (Bigger win)

Making the "I am so lazy and I want to eat some warm carbs" kind of attitude a reality. Which is my attitude 90% of the time. 

If that doesn't convince you, perhaps we are just different types of humans. 




*This recipe rests for one hour in the fridge. 


This recipe was found on the internet when the internet had just becoming a thing. I printed it out (that's how old it is) and it lives in an old cookbook. Unfortunately, I don't know the original source.   


Combine all of your ingredients (not garnishes) into a blender. Blend them! Once you have a liquid, place the batter into the refrigerator for an hour. Yes, an hour. 

After the hour, heat a medium frying pan with rounded edges (non stick really makes life easier here) on medium heat. Add in a bit of butter and let it melt. If the butter bubbles the heat is too high. Remove pan above the heat, and pour in 2 oz of the batter. Swirl the pan around so that the batter is evenly distributed, coating the pan. The pan goes back on the burner and it cooks the crepe for 30 seconds. The heat of the burner may need to be adjusted to your pace in the kitchen. I move slow, so that means lower heat for me. 

Once liquid becomes a solid, lift the edges of the crepe with a spatula (or knife). Once edges are free, slip the utensil under the crepe... and flip! The other side of the crepe only needs to cook for a few seconds, about 10 seconds. 

Slip the crepe out of the pan and onto a plate. And there you have it. 

If your first crepe isn't a total disaster than you are a super human. Congrats! 


5 eggs
1.5 cups milk
1 cup water
2 cups flour
1/4 cup sugar (I add more)
6 tablespoons butter
pinch of salt


powdered sugar


Hey! I'm Blair.

This is my home for manifesting dreams & sourcing culture.

Thanks for stopping by. 


San Francisco life + style blog. Sourcing culture. Celebrating community, honesty and growth. Feelings. Food. Events. SF.

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