This is the fourth time I’ve made crepes.

Wait – can I even call these real crepes?

I’ve never had what I would call a “real” crepe. The French crepe. That crepe that gets spread out over the huge pan with the wooden dowel looking thing and slathered with Nutella.

I don’t have the massive crepe pan or the wooden dowel or a… full jar of Nutella. I never have a full jar of Nutella – it almost always has a spoon-shaped (or pretzel rod-shaped) swipe taken right out of the center of the jar.

But, but, BUT – if you have a skillet, you can make crepes that are just as good as those fancy French ones. These aren’t massive enough to fold up into a cone, but they’re plenty big to fill with summer fruit sauces.

After making crepes three weekends in a row at home, Nick’s parents wanted crepes for breakfast when we were visiting a few weeks ago.

So crepes it was!

We actually cooked these on the griddle on their stove top instead of using a skillet. I worked on the batter while Nick’s dad whipped up the fruit sauces and cinnamon walnut topping. Teamwork = breakfast happens faster.

Four batches in, I think that crepes > pancakes for 4 reasons:

1. Crepes cook faster.

2. Crepes are easier to flip.

3. Crepes can be filled OR topped OR both. (Do both. Always.)

4. Crepes are more fun to say and sound fancier and impress your husband or in laws or whoever else you’re making them for.

Now that is math I can understand.

Crepes > pancakes, but crepes = waffles.

Raspberry and Apricot Crepes with Cinnamon Walnut Topping

Makes: 12-14 crepes


  • 1/2 cup walnuts, finely chopped
  • 1 tsp cinnamon
  • 1 batch of basic crepes (recipe below)
  • 2 cups frozen raspberries
  • 2 Tbsp honey or sugar
  • 1-2 Tbsp cornstarch
  • 1/2 cup walnuts, finely chopped
  • 1 tsp cinnamon
  • 2 cups fresh apricots, peeled and pits removed or 1 and 1/2 cups canned apricot halves
  • 1-2 Tbsp honey or corn syrup
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees.
  2. Toss walnuts with cinnamon and toast in the oven for 5-10 minutes or until the nuts are toasted and warmed. Set the walnuts aside.
  3. Cook crepes, following the recipe below, using a crepe pan, a medium skillet or a griddle (with a ladle to spread the batter out).
  4. While the crepes are cooking, bring the raspberries, honey, and cornstarch to a boil in a medium saucepan. Reduce to a simmer and let the berries cook for 5-10 minutes until the berries have broken down and the mixture has thickened.
  5. Put the apricots, honey, and vanilla in a blender and blend until the mixture is completely smooth. Set aside.
  6. Once the crepes are ready, spread a spoonful of the raspberry sauce down the center of the crepe and roll up. Top with the apricot sauce, sprinkle with the walnuts, and serve.

Basic Crepes

Makes: 12-14 crepes


  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 Tbsp butter, melted and cooled


  1. Whisk the eggs together with the milk and water.
  2. Mix in the flour, stirring just until everything is combined.
  3. Add the melted butter and whisk again to help the oil into the batter.
  4. Let the batter sit for at least 30 minutes or overnight, in the fridge, if you can.
  5. Once you’re ready to cook the crepes, put a medium non-stick skillet over medium heat and add a small touch of oil.
  6. Pour about 1/4-1/3 cup of batter into the pan and quickly swirl it around, letting the batter move to the edges until you have formed a round crepe in the bottom of the pan.
  7. Let the crepe cook 3-5 minutes until the bottom side is golden and it’s easy to pick up and flip over.
  8. Gently flip the crepe onto the second side and let it cook for another 1-2 minutes.
  9. Repeat until all the batter is gone.


  1. Wowzers. That looks great and you make a compelling argument in the crepes vs pancakes vs waffles debate!

  2. I just recently experienced my first crepe- oh my! ;)

  3. These sound absolutely fabulous!

  4. When I was younger I used to get crepes when I would go out for brunch with my grandma. I fell in love, but then I moved and there are no restaurants that sell crepes around here! :-(
    I have tried making crepes before. Now that I think of it…why did I stop? They were good! Bookmarking this recipe!

  5. These look amazing! I love crepes but haven’t had them in so long!

  6. I love crepes! They’re so fun to make. This is a great reminder that I need to make them more often. :) YUMMM!!

  7. I have been dying to make crepes. One of these days I will. Love this filling!

  8. Love your math and love these crepes! I have to agree that you should always fill and top them! ;)

  9. Going to have my first crepe at book club tomarrow.
    We are meeting at a french bistro, I cant wait

  10. I’ve only tried making crepes once and I failed miserably. Maybe its time to try again? THese sound to die for!

  11. I love crepes but I never make them at home. That needs to change ASAP!

  12. Brandi, your crepes look awesome! After only 4 rounds of crepe makin, I’d say you’re an expert! The fruit sauces look tasty and sweet and the crepe looks just perfect!

  13. I love crepes and they ARE easier than pancakes. Fewer calories too, no?

  14. Those definitely look like real crepes to me! Love the apricot and raspberry. :)

  15. I’d say you did a good job w/ these. I used to make them with a real crepe thingie when I worked for a caterer. These look great! Looking forward to seeing you in Seattle!

  16. ooh, yes, please! these look fantastic :)

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