Tom About Food

Food for Thought

Sacré bleu! Une crêpe!

Is there a simple explanation for why the crêpe has never taken off as a breakfast food in the common household? It is a simple, fun, experimental and vastly customizable meal. If breakfast were a painting, a crêpe would be the canvas. Sweet or savory, plain or exotic, a crêpe offers the option to please even the pickiest of eaters. From the crêpe Suzette to the Cherry Kijafa Crêpe, all you need is accoutrement and you have a delicious meal for anytime of day.

The basic thing to remember about a crêpe is that once the crêpe itself is made, everything else is your chance to play culinary god.

The Basic Crêpe Recipe:


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


  1. Wisk the egg and flour together.
  2. Gradually add milk and water, stirring until combined thoroughly.
  3. Add the salt and butter and beat until smooth. The batter should look like a very runny pancake batter.
    That wasn’t hard, was it?
  4. Now in a lightly oiled griddle or frying pan (i actually have a 6″ flying pan perfect for making crêpes) spoon in a thin layer of batter, tilt the pan around to get an even coverage, cook til the bottom is lightly brown and flip.

Now the fun part. I prefer to add the extras at this point while the other side is cooking, fold it over like a wrap or burrito and serve.

“I don’t know what to put in my crêpes?”

Here are a few suggestions:

  • Banana and Nutella
  • Caramelized Apples and Brie
  • Vanilla and Strawberries
  • Chicken and Mushroom
  • Ham and Swiss with Artichoke Hearts
  • Cheddar and Sausage

be creative
have fun
and enjoy crêpes the next time you want a different breakfast

Posted under: Breakfast

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