submitted by Rosita, US

For Celeste’s 16th birthday I made a tasty brunch of the most tender crepes ever, mouth watering freshly made strawberry sauce, vanilla yogurt, and turkey sausages. Yum!

My favorite thing about this recipe is that it is simple and takes hardly any dishes or clean up.


  • 4 eggs
  • 1 tblsp honey
  • 2 tblsp butter (you can substitute oil if you don’t have any)
  • 1 cup milk
  • 1 cup water
  • 1 3/4 cups flour

Place all ingredients in blender, blend well and let sit for 15 minutes to a half an hour. Blend again and the batter’s ready to pour. Heat up your pan till a drop of water sizzles on contact and pour a little batter in. Turn pan to create an even crepe. As soon as air bubbles appear flip over for ten seconds or so and it’s done. The most tender crepe you’ll ever eat.

This Recipe was taken out of a Natural Foods Cook Book sometime back and has been one my favorites ever since. The reason for letting the batter sit awhile is so that the flour particles have time to expand making for a more tender crepe, but I’ve had just as good results using it right away when having to come up with something fast. The trick of putting a little oil or butter in the batter works for any pancake or crepe recipe. With that small amount in the batter you don’t have to use any for the pan and end up saving a lot of oil and greasy stomachs and dishes afterwards. Much healthier too.

Note the bite already taken out of the top crepe. Somebody couldn’t keep their hands off.

A Tasty, Yet Simple Brunch