Honey Butter Crêpes

The best way to eat these Honey Butter Crêpes, which will also completely blow your tastebud’s mind, is with butter and honey.



For the Filling:


For the Crêpes:

  1. Combine the milk, heavy cream, flour, eggs, sugar, butter and salt in a blender and process until mixture is fully combined. Let sit for 15 minutes (or store in an air tight container in the fridge for up to a day). After 15 minutes, stir and heat a 10 to 12 inch non-stick skillet over medium heat. Lightly coat with butter.
  2. Pour 1/3 cup of the batter into the skillet at a time, swirling the pan around to coat in an even layer. Once the edges are crisped slightly and the center has set (about 30 to 45 seconds), carefully lift the edges of the crêpe and flip over, cooking for an additional 20 to 30 seconds. Remove from skillet by simply sliding it out onto a plate to keep warm.

Filling the Crêpes:

  1. Spread 1/2 tbsp of room temperature butter onto half of the crêpe, then fold over. Fold over again, making a small triangle shape. Drizzle with honey and lightly dust with powdered sugar. Serve warm. Enjoy!


*Rather than using milk + heavy cream, you can use 1 1/2 cups of whole milk.

Recipe adapted from Martha Stewart

Keywords: honey, butter, crepes, eggs, milk, easy