• Laura

Benjamin's Crepes


Hi friends! How are we doing? I'm continually reminded that while we're all experiencing the same pandemic, we are not all experiencing it the same way. While for some the days may seem redundant, for others they are not! Whether your storm is calm or windy, I hope you're able to have a break, have some moments of peace, and maybe even make these.


More than a month in I'm finding it tastes so good to switch up our usual go-to breakfasts on the weekends and what's great about these is you probably have everything you need already on hand!


I'm calling these crepes Benjamin's because each time we've made them he does the cooking. I make the batter and he's our in house crepe maker. The boys were actually taking a quiz with one another to see who did more of the work on them! I didn't want to take away from Benjamin's crepe flipping skills, so make them he did!





This makes enough to feed a family of 4-6. If you're cooking for less, I would half the recipe. We thought we'd have some leftovers- but we did not! I blame drizzling chocolate and of course adding powdered sugar on top to make these extra indulgent. You could also spread them with some Nutella or go the savory route and sauté up some mushrooms and have Swiss cheese melt inside them. Yum. I see a breakfast-for-dinner in our future!


Ooo- one more variation that would be good. Add in orange or lemon zest then add a bit of the juice, about 1 tablespoon to the batter. That combination with powdered sugar would be very yum! Spread some lemon curd over the cooked crepes if you had any to send it over the top at the end!


Ingredients You'll Need

  • 1 1/2 cups all-purpose flour

  • 1 teaspoons kosher salt

  • 2 teaspoons baking powder

  • 6 large eggs

  • 1 2/3 cups milk

  • 2/3 cups water

  • 1 1/2 teaspoons vanilla extra

  • unsalted butter for skillets


  1. To begin put your oven on warm. Get out two small nonstick skillets and also get out your blender!

  2. In the blender mix all the ingredients until well blended.

  3. Heat the skillets with butter - about 1 teaspoon each. Pour in 4 tablespoons of batter and swirl it around. They cook really fast! Flip them after about a minute. Pouring in too much batter will make them too thick and eggy! Cook until golden and place in your warm oven.

  4. Continue cooking until they're all done! This may take some time so just prepare yourself but know the end results are worth it!


We had some chocolate melted and drizzled on top and I'm not sure you can eat them without powdered sugar so don't miss that step! Have you made crepes before?! If not I hope you get time to try these and enjoy them yourselves!





16 views

© 2020 Laura Sears 

  • Black Facebook Icon
  • Black Pinterest Icon
  • Black Instagram Icon