Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.



1 cup All-purpose flour, sifted
1 tsp Sugar
¼ tsp Kosher salt
3 Eggs, beaten
2 cups Milk
2 Tbl Melted butter


Combine flour, salt and sugar in a mixing bowl.

In a separate bowl, combine milk, eggs and mutter. Add wet mixture to the dry mixture and combine thoroughly.

Using an 8-inch non-stick skillet, place 1-2 oz. of crepe batter in center on medium heat and swirl to coat pan. Allow to set, loosen edges with a rubber spatula and slide onto a piece of wax or parchment paper.

Yield: 15-18 crepes

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more