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  • Writer's pictureTuyen Nguyen


Updated: Sep 16, 2020

ratatouille type beat

When people ask me my favorite movie I still say it's Ratatouille to this day but I'm in college.... is this still an appropriate answer??

But yeah, I love that movie and it was a great inspiration as a kid. Highkey I make crepes more often than pancakes because they're so much better— the texture is much more interesting, you can put ICE CREAM on it, it's thin so you don't get tired, super easy to make and it can be savory AND sweet. So in conclusion: crepes >>>> pancakes


  • 1/2 cup of flour

  • 1 cup of milk

  • 2 tbsp sugar

  • 1 egg

  • 2 tbsp melted butter

  • splash of vanilla

  • pinch of salt

In a bowl, begin by whisking your milk and flour together, making sure everything is very smooth. Then mix in your sugar, salt, and vanilla followed my your beaten egg. Making sure your melted butter isn't super hot anymore (or else it'll cook your eggs in the batter), whisk into your batter. Make sure your batter is super smooth as that's what makes a great crepe.

I like to grease my pan with butter and let it heat up before beginning. Pour a ladle of batter over and begin swirling your batter until nothing is left. Continuously check the edges to see if it's peeling off or browning, after you can just flip it and repeat!

Tuyen's Favorite Crepe Combos:

  • Classic: strawberry, banana, nutella, homemade whipped cream, honey drizzle

  • Citrus: spread butter over your crepe, dust it with powdered sugar, and add a few drops of lemon juice over it— sounds really weird but so good

  • Berries: raspberry jam, nutella, homemade whipped cream— jummmmyyyy

  • Ice Cream: adding ice cream to crepes is so fire!!

IMPORTANT: I'm fortunate enough to be able to connect with everyone on here through baking and food but there are also many important issues going on that needs attention. Continue to learn, educate yourself, and grow. I can't provide direct links at this point but please search up 'BLM caards' and/or 'current info caards'.


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