Wednesday, May 19, 2010


I was so sad to find out that no longer can I find a European Connection in Utah. I don't know what came of them, but sometimes Lindy and I get craving crepes. This is the recipe that we have enjoyed. I think I have a vanilla one kicking around her as well. The make for awesome breakfast food on a weekend morning. But its awesomer if you have creme cheese and strawberries. I haven't tried them with caramel yet. I'll have to let you know.

So, here you have it, enjoy.



  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted


  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.


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(¸.•´ (¸.•` (¸If at first you don't succeed then, sky diving isn't for you!

1 comment:

Lacey said...

Crepe tip...make the batter the night before and put it in the fridge...much smoother batter