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Homemade Crepes

Homemade Crepes


3/4 cup white flour
1/4 teaspoon salt
1 cup milk
2 eggs, beaten
1 tablespoon margarine or butter, melted
6 teaspoons margarine or butter


  1. Add white flour and salt to a large bowl. Mix together using a whisk.
  2. Add in milk, egg and 1 tablespoon melted margarine. Whisk mixture together until smooth (no lumps), about 2 minutes.
  3. Heat a small (8” or 9”) frying pan over medium heat. Melt 1 teaspoon of margarine in pan.
  4. For each of the 6 crepes:
    – Melt 1 teaspoon of margarine in pan
    – Pour ¼ cup batter into centre of pan. Quickly rotate pan until a thin film covers the entire bottom.
    – Cook until lightly browned, about 30 seconds to 1 minute.
    – Run spatula around entire edge of crepe to loosen. Use the spatula to turn the crepe over.
    – Continue cooking for another 30 seconds to 1 minute.
    – Place crepes on a plate.
  5. Fill each crepe with your favourite topping, roll up, and serve.


  • You can use an electric hand mixer or blender, instead of a whisk, to combine all ingredients.
  • Store cooked crepes in the fridge for up to 3 days or in the freezer for 4 months. Place a piece of waxed paper between each crepe to prevent them from sticking.

Contains Eggs Contains Milk