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Three Ingredient Crepes

Laura first had these crepes when her older sister made them several years ago for her kids while she was visiting. A weekend breakfast staple in her house, she would make them and sprinkle cinnamon sugar on top or add strawberry jelly. The kids would pine for them. Laura followed suit and we now all make them for our kids whenever time permits on the weekends. They also are fabulous the next day as the batter gets even better. We will often make them on a Sunday, store the batter in an airtight container in the fridge, and then have crepes for a school morning breakfast - how fun!


• 2.5 cups milk (we use whole)

• 2 eggs

•1 1/4 cups all purpose flour

• pinch of salt

Optional Garnish

• cinnamon sugar

• strawberry jelly

• chocolate sauce and strawberries, bananas, etc.

• powdered sugar


1. Grab a big bowl and whisk and crack 2 eggs and whisk.

2. Add the 2.5 cups milk and whisk until combined and frothy.

3. Add the 1 1/4 cups flour a little at a time while whisking to combine it as much as possible. Add pinch of salt. Let sit 20 minutes before cooking.

4. Heat a frying pan over medium heat and add butter to coat bottom of the pan. Use a measuring cup of your choice (we use 1/2 cup size) and ladle batter into pan to coat the entire bottom of the frying pan plus a little extra. You don't want your crepe too think or too thick. Let sit until "set" and the middle is cooked through, about 2 minutes. If you're not sure, give the pan a little jiggle and it will unstick and move around. That is a sign it is ready to flip. Don't flip too soon, as middle will be weak and it can break.

5. Flip and cook evenly on other side until desired look. This may take you a few times to get the hang of as they are thin, and therefore a touch delicate.

6. Transfer to plate, add toppings of choice and enjoy!


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