Anne Marie Nuter


2 large eggs

1 tbsp butter, melted

112  cups milk

1cup all-purpose flour


Add ingredients to jar in order listed and secure lid. Press “Batters.” Refrigerate crepe batter in the refrigerator for 1 hour prior to cooking crepes.

Heat a skillet or crepe pan over medium heat and lightly coat with oil or cooking spray. For each crepe, pour ¼ cup batter into center of pan and swirl pan gently to distribute batter in a thin layer. Cook for 1 minute or until the top begins to dry out and underneath is lightly golden. Flip and cook an additional 30 seconds until done. Repeat with remaining batter. Stack completed crepes on a plate with wax paper between each crepe to prevent sticking. Fill with desired fillings or toppings.


Extra facts:


  • Servings 5.0
  • Serving Size 2 crêpes
  • Calories 170