Posted by on Jan 24, 2026 | 14 comments

 

This is a Lunapic effect that mama cannot find again and so she used the old one from three years ago. She’s still searching….nice colors, non?

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Mama really should be posting this in February, but she thought you might like to practice before serving them to guests. Crepes are fun to make and you can always make them mini or larger but they might get hard to flip if they are too big. The trick is to be sure there is no wet area showing before you slip the spatula under the crepe and flip it. And always start with a teaspoon of butter in the pan, let it sizzle and then pour in the batter.

BASIC CREPES

 1 1/2 cups whole milk

1 cup flour

2 eggs

Pinch of salt

A few drops of vanilla

2 teaspoons Cognac or Armagnac or rum

2 tablespoons melted butter

More butter for the crepe pan

In a bowl, mix the milk, flour, eggs, salt, Cognac and melted butter with a whisk until very smooth. Let the batter rest at least half an hour at room temp.

Heat a teaspoon of butter in a flat 8-inch pan or whatever pan you use for pancakes, and when the butter bubbles, ladle in about 1/4 cup of batter, tilting the pan quickly to spread the batter into a very thin circle that almost covers the pan.

Let the crepe cook on one side for about 1 minute until it appears dry, then with a spatula quickly flip it over to cook only a few seconds on the other side until golden brown around the edges. The crepes should be a nice golden brown color on each side as you see in the photo.

Place a spoon of filling on one side of the crepe and fold it over, then fold it again into a quarter crepe and enjoy!

Fillings:

Brown sugar, melted butter, then sprinkled with rum or Grand Marnier

Lemon juice and white sugar

Nutella (so decadent)

Melted dark chocolate sauce

Any jam or jelly you like

Here is a crepe with a ‘wet’side, not ready to turn yet.

And here is yesterday’s photo with the crepe turned and the correct color. Have FUN!!!

These are Ethiopian flat breads called injera, they take a bit more work and are eaten with salty foods, not sweet. Mama just wanted you to see how pretty they are. The batter has to sour before being used. Teff flour is a non-gluten flour you can find on Amazon or in health food shops and has a lovely nutty flavor.