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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

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

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Basic Muffin Mix

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Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

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