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Heritage Crepes

These can be made as sweet or savory depending upon what you add to them.





  • Whisk together flour, milk, eggs and oil.
  • Heat a lightly greased (with coconut oil) cast iron skillet or griddle. If you have an infrared thermometer, heat to at least 350-400F.  If not, wait until coconut oil just starts to smoke.
  • Pour batter slowly into pan or onto griddle until it spreads to about 4-6″.  This could be any size depending on your preference. Brown on one side only.  As the crepe cooks through, it will thicken and solidify.
  • When all signs of liquid batter are gone, remove crepe with a spatula. Place on a plate and lightly fill with fruit, jam, cream cheese, etc.  Roll and sprinkle with powdered sugar.  For a savory crepe, the sky is the limit – meat, veggies, cream cheese and scallions, etc.  Roll and drizzle with an appropriate sauce.
  • Repeat with remaining batter.
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