Crepes, My Grandma’s Recipe

“Cooking with love provides food for the soul.” – Valerie McKeehan

This recipe is very near and dear to my heart. As a child my grandmother would make these on weekend mornings for a very special breakfast or brunch treat. I always love to watch her cook, and I truly believe that is what inspired me to create my cookbook, Lovingly Seasoned Eats and Treats.

This is a super easy recipe to make, although you must be careful not to tear the thin batter. If you’d like to invest in a crepe maker, you can find one HERE.

Now onto making this wonderful dish for you and your family or friends. Enjoy!

Our Favorite Recipes


2 TBSP butter, melted

1 ½ cup buttermilk or regular whole milk

3 eggs, beaten

½ tsp pink Himalayan salt

⅔ cup white all purpose flour

Additional butter 

Butter flavored non-stick spray

This recipe can be found in my cookbook, Lovingly Seasoned Eats And Treats on Page 25 with a few variations.

Be savvy!
There are so many fillings you can incorporate into crepes from sweet to savory!

Try these other ideas!

  • Nutella & Banana
  • Apple pie filling
  • Any pie filling topped with whipped cream!
  • Peanut butter & jelly
  • Fried ground sausage with scrambles eggs, shredded Colby jack cheese & biscuit gravy
  • Sautéed cremini mushrooms with red onions and swiss cheese
  • Spinach, mushroom, & feta
  • Gyro Crepe- fill with gyro meat, diced tomatoes, sliced red onion, & feta cheese

1. Combine first 5 ingredients in order listed; whisk in the flour to break up any clumps. The butter may harden which is fine.

NOTE: This is a very thin batter. It is supposed to be. The crepes are not supposed to be thick like pancakes or crunchy.

2. Heat a skillet or frying pan; spray non-stick spray to evenly coat the entire pan or skillet; add a bit of butter and melt. 

Pro Tip: You will know the crepe is cooked on the first side when the crepe begins to lift up in areas looking like it is filling up with air underneath.

3. Ladle in about a ½ cup of batter per crepe; fry until edges are browned, about 1 to 2 minutes; carefully flip to cook on other side; be careful not to rip the crepe; cook on other side until done.

4. Remove crepe from heat onto a cookie sheet lined with foil wrap; drop next ladle of batter onto skillet or pan; while the crepe is cooking, spread butter carefully onto crepe without ripping it.

5. Once crepe has been removed and butter spread, add your filling; roll and wrap in foil to keep warm. Repeat the entire process until all the batter is used. 

Serve hot with a delicious breakfast skillet!

If you enjoyed this post & thought this was a super yummy recipe leave me a comment… and of course please LIKE, Follow & Share.

You can purchase my wonderful cookbook, Lovingly Seasoned Eats & Treats! Click this link to purchase:…/

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Happy Day,


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