Crepes to me will forever remain the best meal created. I remember never knowing how to make them. So, I’d always go out to restaurants to have them, the way I liked them. But, two years ago I came across a great recipe online and over time, I have tweaked and adjusted the measurements to fit the way I like to have mine. During this time I have also shared this recipe with friends and family and I have gotten very good reviews. So I have decided to share the recipe with you guys through this website. It should be noted that these crepes are best served with fruits especially bananas or strawberries.

Hopefully you like them. Enjoy.

 Ingredients (non-foodsentive/”normal” diet)

–       1 banana/5 strawberries (sliced to get desired shape/size)

–       1 cup of All-Purpose flour

–       1/4 cup of sugar

–       2 large eggs (beaten)

–       2 tablespoons of Butter (melted)

–       1/2 cup of milk

–       1/2 cup of water

Ingredients (food intolerant and food sensitivity diet)

–       1 banana/5 strawberries (sliced to get desired shape/size)

–       1 cup of all-purpose gluten free flour

–       1/4 cup of honey

–       2 large eggs (beaten)

–       2 tablespoons of vegetable oil (other types of oil can be used)

–       1/2 cup of lactose-free milk

–       1/2 cup of water


In a bowl, mix flour and sugar together (dry ingredients) and set aside. Get a small bowl, and whisk the eggs, milk, water and 2 tablespoons butter/vegetable oil until the mixture is smooth and creamy. Pour the wet mixture over the dry mixture and continue to whisk until the mixture is smooth and lump-free. Note- if the overall mixture is too thick, add 1-2 tablespoons of milk.

Get a skillet and heat over medium heat with 1 tablespoon of vegetable oil. As the oil heats up, spread it evenly over the pan. Then for each crepe get a ladle spoon full of batter and pour it in the centre of the pan and spread the batter evenly round the pan to get the flat, round and thin texture of crepes. Once there is no wet surface present, turn the crepe over and begin frying the other side. Note – the crepes should appear from white to golden brown. Avoid burning them. Repeat this process for every batter spooned. Also note, if the pan appears to be getting a little dry you can always add half a Tablespoon of oil to fry the next batch of crepes.

Once all the crepes are made and arranged on a plate, spread the sliced fruits over them and sprinkle with some icing sugar. These crepes are best served with any type of syrup including maple syrup, but I like to have mine with Aunt Jemima butter flavored syrup.

Note: This recipe makes about 10-15 crepes, depending on the size of the ladle.

Enjoy your crepes and feel free to give reviews about this recipe.