Crêpes and Fresh Fruit (recipe)

The Seasoned Farmhouse's, Joshua Wickham shared a light fresh dish for an Easter dinner dessert or even brunch.

Crêpes and Fresh Fruit (Crepe Recipe from Essential Pepin by Jacques Pepin)

Serves 5



  • 4 large eggs
  • 1.5 cup all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 2/3 cup cold water
  • 2 tablespoon canola oil
  • 2 tablespoon melted unsalted butter, plus more butter for the skillet


  1. In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
  2. Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter.
  3. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl.
  4. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds.
  5. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom.
  6. Tap the crêpe out onto a baking sheet.
  7. Repeat with the remaining batter to make 20 crêpes, buttering the skillet a few times as necessary.

Honey Lime Fruit Salad


  • 1 Banana, Sliced
  • 1 Apple, Cored and Diced
  • 1 Orange, Peeled and Segmented
  • 6 Strawberries, Sliced
  • ½ cup Raspberries
  • Juice and Zest of 1 lime
  • 2 tablespoons honey


  1. Combine ingredients one hour before serving and chill.
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