Crepes & Waffles Recipe

Prepare batter

In a blender or large mixing bowl, combine 1 cup all-purpose flour, 2 large eggs, 1 cup milk, 1 cup water, 2 tbs melted butter, 1 tsp granulated sugar, 1 tsp fine salt and 1 tsp vanilla extract. Blend or whisk until completely smooth and no lumps remain. Scrape down sides and blend briefly again. The batter should be thin and pourable; rest at room temperature for 20–30 minutes to relax the gluten and reduce bubbles.

Cook crepes

Heat a nonstick crepe pan or 8–10 inch skillet over medium heat and brush lightly with melted butter or spray with oil. Pour approximately 1/4 cup batter into the center and immediately tilt and swirl the pan to form an even, thin circle. Cook 30–60 seconds until edges lift and underside is lightly golden; flip with a spatula and cook 10–20 seconds more. Transfer to a warm plate. Stack crepes separated by parchment to keep warm while you cook remaining batter. Repeat until batter is used (yields ~10–12 crepes).

Keep warm for buffet

Cover stacked crepes loosely with foil and place on a low oven setting (150–170°F / 65–75°C) or on a warming tray. Avoid drying them out — if they appear dry, brush lightly with softened butter or cover with a slightly damp towel.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 1 tbs baking powder, 2 tbs granulated sugar and 1/2 tsp fine salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1.5 cups milk, 6 tbs melted butter and 1 tsp vanilla extract together. Add the egg yolks from the 3 separated eggs and whisk until smooth.

Beat egg whites

In a clean bowl, using a hand mixer or whisk, beat the 3 egg whites to soft peaks (they should hold shape but still be slightly glossy).

Finish batter

Pour the wet mixture into the dry ingredients and stir until just combined; a few small lumps are fine. Gently fold the beaten egg whites into the batter in two additions using a rubber spatula to keep as much air as possible. Let the batter rest 5–10 minutes while the waffle iron heats.

Cook waffles

Preheat your Belgian waffle iron according to manufacturer instructions and lightly brush with melted butter or oil. Pour batter to just cover the waffle grid (amount varies by iron). Close and cook until deep golden brown and crisp, about 4–6 minutes, until steam decreases. Transfer waffles to a wire rack in a low oven (150–170°F / 65–75°C) to keep warm and crisp while you cook remaining batter. This recipe yields about 6-8 Belgian waffles depending on size.

Set up buffet station

Arrange warm crepes and waffles on platters or chafing trays. Provide small bowls or ramekins for each topping: Nutella, maple syrup, softened butter, chocolate chips, white chocolate chips, mini marshmallows, chopped toasted nuts, berries, and powdered sugar. Place serving spoons or spreaders with each bowl and small tongs for the berries.

Toasting marshmallows or chocolate (optional)

If you want toasted marshmallows or slightly melted chocolate chips, set up a small butane torch or an electric salamander/grill on the buffet with supervision. Toast marshmallows lightly until golden and place on a serving tray. For toasted chocolate chips or white chocolate, briefly warm in a small heatproof bowl over a bain-marie and stir until glossy; transfer to bowls and label as warm.

Assembly suggestions

Provide simple combo suggestions for guests: 1) Crepe with Nutella, sliced strawberries and powdered sugar; 2) Waffle with butter, maple syrup and chopped toasted nuts; 3) Crepe with chocolate chips, bananas (if supplied) and whipped cream; 4) Waffle with berries and white chocolate chips. Include lemon wedges for guests who prefer a classic crepe with lemon and sugar.

Maintain quality during service

Refill topping bowls as needed and replace crepes/waffles from warmers in small batches so they remain fresh. Keep butter and Nutella at room temperature for easy spreading. Discard any items that have been left at room temperature beyond 2 hours in a buffet setting.