Ingredients
Scale
Crepes
- 2 eggs
- 1 cup whole milk
- 1/4 cup water
- 3 Tablespoons butter, melted plus a few Tablespoons for buttering the pan
- 1/8 teaspoon salt
- 1 cup all-purpose flour
Instructions
- In a medium mixing bowl whisk together the eggs, milk, water, butter and salt. Add the flour and whisk until thoroughly combined. Keep in the fridge for 30 minutes.
- Place a 12 inch non-stick fry pan over medium/low heat.
- Rub with butter to coat.
- Scoop ¼ cup of the batter into the pan and swirl around to make a thin layer, cook for about 45 seconds-1 minute. With a flat, flexible spatula, carefully flip the crepe over and cook for 30 seconds. Remove from the pan. Repeat with remaining batter.
- Fill each crepe with desired ingredients.
Notes
The key to success with getting the texture of the crepes right is letting the batter rest, this allows the flour to fully hydrate. Also make sure you use a non-stick pan and once it’s hot add the butter and batter right away.
For a dessert only crepe, try adding a teaspoon of vanilla and sugar to the batter to make it that much more decadent.
- Prep Time: 15
- Cook Time: 7