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Crepes, Crepe Bar, Chocolate, Berries


Crepes are standard street fare in France.  If you don't own a crepe maker, you can use a small omlette-sized pan or even cook two and a time on an electric skillet, although this requires a crepe spreader.  The best part about having a crepe bar is the myriad of topping you can offer your guests.

Servings: 10 (approx. 2 crepes each)

  Total Time: 40 minutes

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1 1/2 cups flour

3 eggs

2 cups milk

pinch of salt

3 T. butter, melted

1 T. sugar

1 T. vanilla

Additional butter for greasing pan

Mix ingredients together and let rest for 30 minutes.  Heat 8 inch pan over medium heat.  Coat bottom of pan with butter.  Add 1/4 cup crepe batter and swirl pan until the batter has spread out and covered the bottom of the pan.  Cook until edges are dry and center is set, approximately 1-2 minutes.  Flip crepe over and cook for an additional minute. Repeat with remaining batter.  

Add a side that compliments your menu:

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