Strawberry Lemonade Crepes


  • 1 C whole milk
  • 1 C All-purpose flour
  • 2 large eggs
  • 6 tbsp water
  • 3 tbsp butter, melted
  • 1/2 tsp salt
  • butter
  • fresh lemons
  • powdered sugar
  • fresh strawberries, sliced


  1. Blend all of the batter ingredients together in a blender until smooth, about 5-10 seconds.
  2. Transfer into a covered container and refrigerate for at least an hour up to overnight.
  3. Gently stir the batter to combine if it appears separated.
  4. Heat an 8 inch skillet over medium heat for about 3 minutes. Brush the pan lightly with butter (it's hot enough when the butter sizzles) and wait for the butter to stop sizzling.
  5. Add about 2½ tbsp of batter to the pan, tilting the pan to spread the batter across the bottom of the pan evenly. Cook until the first side is spotty and golden brown- about 30-60 seconds.
  6. Use a thin spatula to flip the crepe and cook on the second side an additional 30 seconds.
  7. Remove crepe from the pan and place on a paper towel lined plate. Repeat process with the remaining batter (you can stack the crepes on top of each other).
  8. To serve: place a pat of butter on a hot crepe or brush with melted butter. Squeeze a lemon wedge over the butter and top with about a tablespoon of powdered sugar. Top with sliced strawberries, fold over and enjoy!


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