by Todd Leonard CEC on October 26, 2012
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 5/5


These crepes taste great whether you do sweet or savory filling!

Serves: 12

Prep Time: 25 min

Cook Time: 10 min

Total Time: 35 min

Total Time:
Prep Time:
Cook Time:
35 min
25 min
10 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 5 tbsp. Whole Egg Powder + 10 tbsp. water
  • 3/4 c. Water
  • 2 tbsp. THRIVE Instant MilkTHRIVE Instant Milk + 3/4 c. water
  • 3 tbsp. Cane Sugar
  • 1/2 tsp. Iodized Salt
  • 1 2/3 c. White Flour (All Purpose Unbleached Flour) Sifted
  • 5 tbsp. Butter, melted and slightly cooled

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  1. Mix eggs, water, milk, sugar, and salt together.
  2. Sift in the flour and stir until smooth. Stir in the melted butter and allow batter to rest 15–20 minutes.
  3. Preheat a nonstick 4–6" pan to medium heat. Add a little butter or oil to the pan and ladle in 1–2 ounces of batter, depending on the size of the pan. Swirl the batter around the pan to create a very thin layer of batter.
  4. Lightly brown the crepe, flip it to the other side, and brown the other side. Repeat for all crepes.

Try filling these with Chef Todd’s savory Crepe Filling recipe.