Dessert Crepes

Recipe Yields:
Ten 9-inch crepes

One summer we had an au pair from Austria named Micki. She was the most wonderful cook. Apparently our grocery bill more than tripled that summer. But taste one of Micki's creations and you'd forget about everything else! This is Micki’s crepe recipe. They are light and delicious and can be filled with anything!


  • 2 eggs
  • 1 cup milk
  • 1/3 cup water
  • 1 cup Deya’s Gluten-Free Cake Flour
  • 1/4 teaspoon salt
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons sugar


  1. Whisk all ingredients in a bowl until just mixed. Cover and refrigerate for at least one hour, preferably over night.
  2. Gently whisk batter to re-blend.
  3. Heat a nonstick 9 inch crepe pan over a medium high heat until hot.
  4. Coat the pan lightly with butter.
  5. Pour about 1/4 cup of batter in the pan, tilting and rotating the pan to coat the surface.
  6. Cook until it is almost dry on top and lightly brown around the edges, about 1 minute.
  7. Loosen the edges with a wooden crepe spatula or a metal spatula and flip the crepe over.
  8. Cook for about 15 seconds and remove the crepe from the pan onto a clean tea towel to cool
  9. Repeat with the remaining batter, stacking the crepes on the towel.
  10. Serve the crepes immediately.
  11. Alternatively the crepes can be stored in the refrigerator for 3 days or in the freezer for up to 2 months.