This video was edited by TUSC



½ cup of all purpose flour 

2 Tablespoons of sugar 

2 eggs 

½ cup of milk ( can be substituted for non dairy milk)

2.5 Tablespoons of melted butter

1 lemon zest 

¼ cup heavy cream 

Desired toppings/ fillings 

Pan spray 

Tools needed 

2 mixing bowls 

Rubber spatula 

Frying pan 


Plate for finished product 


In a large mixing bowl combine flour, sugar and zest, whisk together, and then set aside. In another mixing bowl combine eggs and milk and cooled butter, mix until completely incorporated. Slowly add your milk mixture into your dry ingredients. Mixture may look lumpy at first vigorously whisk until all lumps have been eliminated. Then mix in heavy cream. Refrigerate batter for at least 30 minutes. 

When ready on medium high heat, heat frying pan and use a generous amount of pan spray. 

Similar to pancakes pour three tablespoons of batter into the pan. Evenly distribute the batter onto the pan creating a very thin looking pancake. After two minutes the crepe is ready to flip. Crepes are delicate and may require you to use your rubber spatula as well as your hand. If the crepe breaks while flipping, don’t worry!

After the flip wait 30 seconds and remove completed crepe from pan to plate. Repeat this process until all the batter is used up making approximately 7 crepes. You can stack completed crepes on top of echo their.  

Once the crepe making process is complete it’s time to fill them! I used peanut butter and jelly, you could use chocolate a strawberries, Nutella and strawberries, the possibilities are endless. 

Fill your crepes with desired fillings and roll like a burrito. 

Taking the left and the right sides of the crepe fold the edges a quarter of the way inwards.  Then take the bottom of the crepe and roll away from you. 

Dust with powdered sugar and enjoy!

Hello fellow bloggers. My name is Bailey, but you can call me Bae. I am a 22 year old college graduate, and an aspiring pastry chef. I have recently been released into the real, wild, culinary world, and I am slowly finding my way. In the midst of it all I plan on exploring restaurants, pursuing food photography, critiquing recipes as well as creating my own, as well as reading as many chef biographies as my free time allows. I think it is important to know about the chefs that have paved the way for us fellow culinarians. It also allows you to sound educated when conversing with others in the field. I am very excited to see where this adventure takes me; I hope you will come along for the ride!