A Basic Crepe Recipe for Dessert Crepes

Were you looking for a basic crepe recipe instead of using tortillas (my Mexican version) to surround those juicy strawberry's?

I can accommodate you.

This recipe is from the TV Food Network.

It is very easy to make so don't be put off by these little french pancakes that make up this delicious dessert recipe.

Crepes are different from pancakes as they arelighter and thinner. They are also a little trickier to make. The batter should contain no lumps and have the consistency of heavy cream.

This is why we will mix the batter in a blender. The batter will also have to rest in the refrigerator at least an hour or more. This gives the batter time to get rid of any air bubbles which will help in developing a nice smooth batter.

This is a dessert crepe recipe perfect for apple, strawberry, banana, or pear filling or what ever fruit you would like to try.

Crepe Recipe


In a blender:


  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tbs. butter
  • 1 tsp. vanilla extract
  • 2 1/2 tbs. sugar


Pulse the blender for 10 seconds then scrape down the sides of the blender with a spatula. Blend/pulse again for a few seconds.

Then pour the batter into another container, cover and place in the refrigerator for at least 1 hour. The batter will keep up to 2 days.

Rub some butter in a 10 inch Teflon coated fry pan and heat over medium heat.

If you notice that the batter is a bit thick, add 1 tbs. or so of water to thin the batter.

When you see the butter starting to bubble (but not burn) add 1/4 cup batter to the pan. Lift and rotate the pan to swirl the batter around until it begins to cook and firm up.

Cook for 30 seconds to a minute. When the crepe is golden brown turn it over with a spatula.

Cook second side for 10 seconds more or till golden brown.

You can stack crepes on a plate and place in a warm 200 degree oven, covered to keep them warm while putting together your crepe recipe.

You can store crepes in ziploc bags for several days in the refrigerator and in the freezer for up to two months.

Thaw frozen crepes on a rack before carefully peeling them apart.

Recipe by TV Food Network

Once your crepes are made you can follow my Mexican strawberry crepe recipe for some delicious filling to put in those crepes. 

Home for the Crepe Recipe 

New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California