Golden Hour Stacks — Seaside Crepes
As a yacht chef, I’m always thinking about how to bring comfort, joy, and a touch of luxury to every meal onboard. But no matter how exotic the destination or how fancy the charter, there’s one thing I always make sure to include on the breakfast menu: my mother’s crepes.
Growing up, weekend mornings meant waking up to the smell of butter sizzling in a pan. My mom and grandma would be in the kitchen, swirling batter into thin golden sheets and stacking them high on a plate. There was always laughter, powdered sugar in the air, and in one instance, a crepe flipped onto the ceiling
Now, far from that family kitchen and out at sea, I find myself recreating that same ritual. Every charter, I blend the batter just like they did — with simple ingredients and no fuss. A little melted butter, whole milk, flour, sugar, salt, water, and eggs. That’s it. I let the blender do its magic, and once it’s rested, I fire up the stove, buttering the pan between each crepe to get that perfect golden touch.
It’s more than just breakfast. These crepes have become a signature — They’re light, tender, and endlessly customizable — fresh berries and cream, a smear of Nutella, lemon and sugar, or folded around smoked salmon and herbs. There’s something about them that feels universally comforting.
Ingredients
3 tablespoons melted butter
¾ cup whole milk
1 cup all-purpose flour
1 tablespoon sugar
⅛ teaspoon salt
½ cup water
2 eggs
½ stick of butter (for the pan)
Directions:
In a blender, combine the melted butter, milk, flour, sugar, salt, water, and eggs. Blend until smooth and well combined. Let the batter rest for about 10–15 minutes (optional, but it helps with texture).
Heat a non-stick or crepe pan over medium heat. Add a thin layer of butter to coat the pan. I like to rub one side of a butter stick all over the pan. Let it melt and slightly brown for that golden touch.
Pour about ¼ cup of batter into the center of the pan. Immediately swirl the pan in a circular motion to spread the batter evenly into a thin layer.
Cook for 1–2 minutes until the edges look dry and the bottom is lightly golden. Flip carefully with a spatula and cook the other side for about 30 seconds.
Remove the cooked crepe and place it on a plate. Repeat the process, adding more butter to the pan each time before pouring in new batter.
Enjoy your crepes warm with your favorite fillings — sweet or savory!
Golden Hour Stacks — Seaside Crepes
Bring a taste of home to the high seas with these light, golden crepes — a beloved family recipe turned yacht charter favorite. Easy, elegant, and endlessly customizable.
Ingredients
Instructions
- In a blender, combine the melted butter, milk, flour, sugar, salt, water, and eggs. Blend until smooth and well combined. Let the batter rest for about 10–15 minutes (optional, but it helps with texture).
- Heat a non-stick or crepe pan over medium heat. Add a thin layer of butter to coat the pan. I like to rub one side of a butter stick all over the pan. Let it melt and slightly brown for that golden touch.
- Pour about ¼ cup of batter into the center of the pan. Immediately swirl the pan in a circular motion to spread the batter evenly into a thin layer.
- Cook for 1–2 minutes until the edges look dry and the bottom is lightly golden. Flip carefully with a spatula and cook the other side for about 30 seconds.
- Remove the cooked crepe and place it on a plate. Repeat the process, adding more butter to the pan each time before pouring in new batter.
- Enjoy your crepes warm with your favorite fillings — sweet or savory!
