Dancer, Instructor, Choreographer

J Michael Winward



I still find it hard to flip food in a pan, which is why I do not yet make crêpes by myself. This recipe comes from Arti, with whom I share my kitchen. Arti's a real mathy type, which is why there are so many numbers in front of all the ingredients. He flips crêpes with uncanny resolve. You might not peg Arti for a kitchen dancer, but he can do a mean Cha-cha when the mood strikes. Here's how he makes crêpes: Crepes 2Crepes 6


4 Eggs

1 1/4 cups Water

3/4 cups Milk

2 cups Flour

1/4 tsp Salt

3 tbsp Sugar

4 tbsp Vegetable Oil

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Combine dry ingredients, and mix the eggs, water, and milk with a hand mixer.

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Gradually mix the dry ingredients into the wet ingredients. When everything is blended, the batter should be the consistency of heavy cream.

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Heat just enough oil to cover the pan in a thin layer. Then add a thin layer of crêpe batter to cover the pan. Once the batter becomes spongy and solid, shake the crêpe free, and flip it over. This part confounds and mystifies me still.


I have seen crêpes filled with some pretty flashy ingredients. On this particular morning, we used Almond Butter, Nutella, Pumpkin Butter (because it seemed like the thing to do), and Fig Butter to make sweet crêpes.

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We also discovered some Feta Cheese and a Red Pepper & Eggplant Spread, which we used to make savory crêpes.

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The great thing about this recipe is that you are left with plenty of crêpes to try out a variety of combinations. It's fun when hosting brunch for a group, or to make early on a Saturday morning and come up with stuff to fill them with throughout the afternoon.

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RecipesJ Michael Winward