CommonGround volunteer Amy Johnson shares Joanna Gaines's Crêpes recipe with Pure Nebraska..


  • 1 Cup All-Purpose Flour
  • 2 Large Eggs
  • 3/4 Cup Whole Milk
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt
  • 3 Tablespoons Butter

Options for filling:

  • Macerated Strawberries
  • Lemon Curd
  • Sliced Bananas and Ground Cinnamon
  • Whipped Cream with Fresh Berries
  • Nutella


  • In a blender, combine the flour, eggs, milk, 1/2 cup water, sugar, vanilla, salt, and butter and pulse to combine for about 1 minute.
  • Let the batter sit in the fridge to rest for at least 20 minutes or overnight.
  • Heat a dry nonstick medium skillet over medium heat for about 3 minutes.
  • Pour about 1/4 cup of the batter into the center of the pan and tilt in a circle to thin it out.
  • Cook for 20 to 30 seconds, carefully flip the crêpe using a spatula, and cook for another 10 seconds.
  • Remove the crêpe and lay it on a plate.
  • Repeat to make more crêpes, working quickly but gently to avoid tearing.
  • Stack the crêpes on the plate to keep them warm.
  • Fill the crêpes with your filling of choice and roll up carefully. Dust with powdered sugar and serve.


Tried this recipe?Let us know how it was!