2 Ingredient Crepes {Macedonian-Style Crepes}

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You’ll love these 2 Ingredient Crepes, which are light, fluffy, and delicate Crepes made with just 2 ingredients including, all-purpose flour and carbonated water. Dairy-Free, Egg-Free, but definitely NOT taste-free!

crepes filled with whipping cream and topped with sliced strawberries


Grab a full on European breakfast with my foolproof Crepes recipe involving only 2 ingredients!

Currently I am daydreaming about walking into a Pancake House, but one that’s not about Pancakes and it’s all about Crepes. So, a Crepe House. I do love pancakes, though… But not as much as Crepes.

You know I love Crepes, and you know this to be a fact because I’m forever trying new things with ’em; Lemon Crepes, Blueberry Crepes, Bananas Foster Crepes… the love is true.

If you have always wanted to make crepes, but were scared that you couldn’t whip up these pancakes like the creperies in France, this recipe is exactly what you need to get started. 

stacked crepes with strawberries


The two ingredients in this simple Crepe recipe are seltzer water and flour… so they are vegan too! 

  • Flour– All-purpose flour works best here. Any other flour, such as wheat flour, would make the crepes chewy.
  • Carbonated water – also known as, Seltzer or Club Soda.  You can also use flavored Seltzer Water, but that will be much higher in calories and sugar.
  • Non-stick pan – You can also use a crepe maker if you have one, but it’s not necessary, a nonstick pan works great. 

seltzer water and flour in a pan


However, today’s 2 Ingredient Crepes are brought to you by my one and only, my very beautiful country of Macedonia 🇲🇰 where Crepes are a traditional breakfast food. Using seltzer water in place of butter and eggs, is a popular way to make them. 

It’s how we do Crepes – flour and water. Done. We keep it reaaaaal simple.

  • First we start by placing the flour in a medium mixing bowl.
  • Next, we slowly pur in the Seltzer Water while whisking the mixture with a whisk. Whisk until well combined. Set aside and let stand for 10 minutes. 
  • Then, we lightly grease a large nonstick frying pan, or a crepe pan, with cooking spray and set over medium heat. 
  • Next, add 1/3-cup batter to the pan and swirl to completely cover the bottom. Cook until edges of crepe curl-up and underside of crepe is golden brown; 2 to 3 minutes.
  • Then, flip the crepe and continue to cook for 45 seconds to 1 minutes, or until lightly browned. 
  • Remove the crepe from the pan and repeat with the remaining batter. Lightly coat pan with cooking spray in between each crepe. 
  • Keep the crepes covered so to prevent them from drying. 
  • Finally, fill or top the crepe with your favorite filling or topping, and enjoy! 


Let’s talk fillings and toppings, my favorite part. 😍 

When we were little, my Mom used to turn out a hundred of these (I’m not exaggerating) at a time. She would then stuff them with either honey and ground walnuts, sometimes with feta cheese, OR even minced garlic and olive oil. Best stuff on Earth, I tell you. I’d lick my fingers clean each and every time.

You can use any kind of filling that you prefer, sweet or savory. Here are a few that I recommend. 


  • Nutella and diced strawberries
  • Lemon Curd
  • Sweetened cream cheese or mascarpone and berry fruit compote
  • Yogurt
  • Sweetened whipped cream and fresh fruit.
  • Sliced bananas


  • Garlic and Olive Oil
  • Feta Cheese
  • Bacon
  • Ham
  • Scrambled eggs

stack of crepes


Storing crepes is easy. Arrange a stack of cooled crepes between layers of paper towels or wax paper; place inside a heavy-duty resealable bag and refrigerate for up to five days, or freeze for up to 2 months. 


  • First, if frozen, thaw in the refrigerator overnight. 
  • Next, remove the stack of crepes from the resealable bag; reheat in the microwave on HIGH for 15 seconds. Flip the crepe over and microwave for another 15 seconds. 


  • Absolutely, yes. The batter will keep for up to 2 days in the refrigerator.


You can use a spatula to flip the crepes, but your fingers are your best tool: lift an edge, peel the crepe up, and then gently turn it over (be careful not to touch the pan). The second side cooks in about half the time as the first. You’ll know it’s done when the bottom is lightly golden. The first one is never perfect, just like pancakes. 

folded crepes filled with whipped cream and topped with strawberries


  • Cook over medium heat. Crepes are delicate and you don’t want to burn them by using a higher heat setting. 
  • Use a nonstick pan. This allows even heat and no sticking.
  • Use butter to grease the pan after every crepe. This method will help the batter from sticking to the pan. 
  • Let the batter rest. This helps gluten develop leaving you with soft and tender crepes. 
  • Measure out the portion of batter, that way your crepes won’t be too thin or too thick. You will always have just the right amount of batter.
  • Tilt and swirl! The pan will be warm so you’ll want to immediately start swirling around so the batter doesn’t just settle and cook in the middle. 
  • Add a layer of waxed paper between each crepe. This will prevent the crepes from sticking together and getting soggy. 


These 2 Ingredient Crepes are also called Dieter’s Crepes and/or Poor Man’s Crepes. 🙂 Milk and eggs were too expensive back in the day. The struggle was real.


5 from 7 votes
2-Ingredient Crepes - Fluffy, light and delicate Crepes made with just 2 ingredients, including all-purpose flour and carbonated water. Dairy-Free, Egg-Free, but definitely NOT taste-free! Get the recipe on diethood.com
2-Ingredient Crepes {Macedonian-Style Crepes}
Prep Time
7 mins
Cook Time
20 mins
Total Time
27 mins
Fluffy, light and delicate Crepes made with just 2 ingredients, including all-purpose flour and carbonated water. Dairy-Free and Egg-Free.
Course: Dessert, Snacks/Breakfast
Cuisine: Macedonia
Servings: 6
Calories: 75 kcal
Author: Katerina
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 can (12-ounces) Original Seltzer Water or Club Soda
  1. Place the flour in a medium mixing bowl.
  2. Slowly pour in the Seltzer Water while whisking the mixture with a whisk.
  3. Whisk until well combined.
  4. Set aside and let stand 10 to 15 minutes.

  5. Lightly grease a large nonstick frying pan, or a crepe pan, with cooking spray and set over medium heat.
  6. Add 1/3-cup batter to the pan and swirl to completely cover the bottom.
  7. Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 to 3 minutes.
  8. Flip the crepe and continue to cook for 45 seconds to 1 minute, or until lightly browned.
  9. Remove crepe from pan and repeat with remaining batter.
  10. Lightly coat pan with cooking spray in between each crepe.

  11. Keep crepes covered.

  12. Fill the Crepes with your choice of filling(s).
Recipe Notes

You can also use flavored Seltzer Water, but that will be much higher in calories and sugar.


Nutrition Facts
2-Ingredient Crepes {Macedonian-Style Crepes}
Amount Per Serving
Calories 75
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 22mg1%
Carbohydrates 15g5%
Fiber 0g0%
Sugar 0g0%
Protein 2g4%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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43 Responses
  1. Julie

    I’m also from Macedonian and Bulgarian descent- was so excited to see that in your article! Loved all the foods my grandmothers made. Looking forward to trying these with some creative vegan fillings.

  2. Mam

    What size skillet should be used? I tried them and although they tasted good, they were so soggy I couldn’t flip them or transfer them to a plate. They never browned and they seemed almost raw even after turning the heat up and cooking for longer than instructed. Any ideas?

    1. Katerina Petrovska

      Hi! The pan should be at least 10-inches. You have to let the crepes sit at least 3 minutes before turning them over. It’s impossible for them not to cook when they’ve been set over heat for several minutes. Besides, if you’re looking for that deep color you get when making traditional crepes, you won’t find it here in this recipe, unfortunately. However, if you do want a traditional crepe recipe, with eggs and milk, I have a couple of those here:


      I hope this helps!

    1. Katerina Petrovska

      They’re all pretty much the same thing. Seltzer water is just another word for club soda. You can use Perrier, as well.

  3. jageorgieva

    In the “old days” sparkling mineral water or seltzer were used. Still cheaper than milk and eggs … unless you lived in the village. These are the same as Bulgarian palachinki. My husband makes them every Sunday and we eat them with feta. So tasty!

    1. Katerina Petrovska

      Hi Lisa! I haven’t tried making them with a nut flour so I can’t say for certain if it would work. BUT, thank you for the idea!! I’ll definitely give it a go! 😀

    1. Q Kumber

      I tried them. The shape holds and they flip well but there is absolutely no flavor. I added 2 Tbsp water, 1 tsp salt 2 tbsp sugar, and coated the pan in vegan butter. –they are much better that way. They still work.

  4. Christine

    Beautfiul, beautiful pictures. I absolutely have to get on the crepe train (and you have to get OFF the nkotb train.) Deal? 😉

  5. Krista @ Joyful Healthy Eats

    This is genius! My husband loves crepes and is always beggin me to make them I just never have all the ingredients in the house. But this one is easy peasy, 2 ingredients! Can’t wait to try this!

  6. Meg @ The Housewife in Training Files

    When I was told that I was allergic to eggs my love of crepes went right out the window but you have saved me! I love crepes – savory and sweet versions. I am definitely trying these out as I always have carbonated water on hand! And gorgeous photos 😉

  7. Shannon @ JustAsDelish

    I’m sure seltzer water is more expensive than milk and eggs in the olden days 😛 this is a great recipe, can I just use water?

    1. Katerina Petrovska

      LOL! You could be right!! 😀 Didn’t think of that one. 🙂
      So you need to use club soda/seltzer water because the bubbles will aid in fluffier crepes. Also, with just water, the crepe batter won’t spread as well and it will somewhat burn the crepes. You can also use Sprite, but then you’re adding a lime-flavor as well as some extra calories. 😀

  8. sophie

    Hi there.
    Two questions:
    1) How many grams of flour is that (1 cup + 2T)?
    2) Is seltzer water the same thing as carbonated water?

    Thanks <3

    1. Katerina Petrovska

      Hi Sophie! Hopefully my math is right, but 1 cup is about 140 grams. And, yes, seltzer water is the same as carbonated water. Let me know if you need anything else!

  9. Tanya Schroeder

    These are so, so pretty!! I love the bright berries! We used to eat them with apple butter and powdered sugar. They were a real treat and yeah, somehow moms can churn a ton of these things and they all turn out perfectly! I cried when Kurt died too. I guess I’m old too!

  10. Heather // girlichef

    It’s pretty amazing that something this amazing can cccccome from 2 simple ingredients – love it! And while I am still NKOTB 4EVA (but I like Nirvana, too). 😉

  11. Christina @ The Beautiful Balance

    How in the world…these are blowing my mind right now. Two ingredients? No leavening? I need to try this asap!

  12. Pia

    Hi. Thanks for such a simple recipe plus vegan too.. Can i make a crepe cake using this recipe and also how long can i store it in the refrigerator for? Thanks

    1. Katerina Petrovska

      Hi Pia! Yes, it does work for a crepe cake, but I’m not sure about how long it will hold up in the fridge. I have never kept them in the fridge for longer than an hour, and they’re always covered because they dry out quickly.

  13. Sarah@ Whole and Heavenly Oven

    We are both totally on the same crepe wavelength today! I love it. 🙂
    And um, only two ingredients in these beauties? I’m obsessed! I need these this weekend. The end.

  14. Lisa

    Sounds great! Have a Happy Easter! St. Sava has something going on all weekend. Lots of food too. What are your Easter traditions? My Godfather would make similar crepes called gebanitza (not sure of spelling).Will you have tomb blessing next weekend?

  15. Nazia @ Your Sunny Side Up

    I have to try this!! I’ve never made crepes before, mostly because the flipping part scares me and I just know it’ll be a disaster, but you’ve made it look so quick and easy … and delicious!

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