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Scrumptious Crepe Batter

by: Vibiana Waddle


  • 3 large eggs

  • 2/3 cup flour

  • 1 cup milk

  • Small amount of melted butter for coating the plan and stacking crepes

  • 8 ounces whipped cream cheese (Cheese filling)

  • 4-5 tablespoons Nut-Ella mixed into the cream cheese (optional)

  • Topping of warm Two English Ladies Orange Curd

  • Make the batter by whirling together the eggs, flour, and milk until smooth



Prep | Cook | Ready In

 10m   10m       20m

  • Heat a non stick pan over medium heat and brush with butter.

  • Pour approximately 2 tablespoons in a pan and swirl around to cover the edges of the pan

  • Leave until golden underneath and then flip over and cook the other side for about 30 seconds or longer if you poured too much.

  • Remove from pan and stack on plate brushing the top with butter.

  • Continue cooking and stacking until batter is used up brushing the tops with butter in between each crepe. 

  • Take a teaspoon full of the cream cheese mixed with Nut-Ella and put in the center of crepe.

  • Fold crepe in half squeezing the cream cheese evenly out on the crepe. Then fold again so you have a little triangle.

  • Store in the fridge a day ahead of time or to heat them immediately in a warm large fry pan over medium heat with a pat of butter and place each triangle down for a couple of minutes and turn until warmed. 

  • Then take Two English Ladies Orange Curd and warm in microwave or small sauce pan and top the crepe with curd and sprinkle with power sugar.

  • Enjoy!

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