Ginger Zee shares her Dutch grandmother's crepe recipe

The key to great crepes is bringing the eggs and milk to room temperature.

Ahead of the holidays, ABC News chief meteorologist Ginger Zee tapped into her family's roots to recreate a traditional family recipe with a seasonal twist.

Zee channeled her Dutch grandmother Hilda -- who she calls Oma -- to create her famous crepes and added fresh farmer's market produce to highlight local and sustainable food.

"Her crepe was that thing that makes me think of consistent undying love," Zee said, adding that their relationship "is like no other I've ever had."

Zee picked up a carton of farm fresh eggs from the Nyack Farmer's Market in New York and emphasized that buying local helps reduce the carbon footprint because it shortens the supply chain from farm and grower to consumer and table.

"The key component to any crepe is the egg and there's no better egg than fresh, close by farmed eggs," she said.

Check out the full recipe below.

Oma's Crepes

If you don't have a specialty crepe Pan, Zee said it's fine to use a regular frying pan "because it allows for a nice, circular pour. "One of the other keys aside from using room temperature [eggs and milk] is using a low heat -- low heat is a crepe's best friend."

2 eggs (brought to room temp)
1 cup milk (to room temp)
1/2 cup water
1 teaspoon vanilla
1 teaspoon honey
Pinch salt


Mix all the wet ingredients.

Add 1 cup of flour and combine using a hand mixer to ensure the batter is smooth.

Heat a non-stick pan with butter.

Once the pan is hot, pour in the batter and swirl in the pan to create a thin layer until it covers the surface area of your pan.

Cook over low heat for a few minutes until small bubbles form.

Flip and allow the residual heat to finish cooking the other side thoroughly before plating.

Top with powdered sugar or make it savory with roasted vegetables or whatever you like!