Crêpes
Jump to recipeIngredients
- 1 cup all-purpose flour (125 grams)
- 2 large eggs
- 1/2 cup whole milk (120 milliliters)
- 1/2 cup water (120 milliliters)
- 1/4 teaspoon salt (1.5 grams)
- 2 tablespoons butter melted (30 grams)
- 1 tablespoon sugar (12 grams) for sweet crêpes, optional
- 1/2 teaspoon vanilla extract (2.5 milliliters) for sweet crêpes, optional
Instructions
- 1
Combine flour and salt in a large mixing bowl, creating a small well in the center of the dry ingredients.
- 2
Crack eggs into the well and beat them lightly with a fork, gradually incorporating flour from the sides into the egg mixture.
- 3
Slowly pour in the milk and water alternately while stirring constantly until the batter reaches the consistency of heavy cream with no lumps, about 5 minutes of mixing.
- 4
Stir in the melted butter until fully incorporated, then add vanilla extract and sugar if making sweet crêpes. Let the batter rest at room temperature for 30 minutes.
- 5
Heat a 10-inch non-stick skillet or crêpe pan over medium-high heat until a drop of water immediately sizzles and evaporates, approximately 2-3 minutes.
- 6
Lightly butter the hot pan, then pour 1/4 cup (60 milliliters) of batter into the center and immediately tilt and rotate the pan in a circular motion to spread the batter thin and evenly across the entire surface within 2-3 seconds.
- 7
Cook for about 1 to 1.5 minutes until the bottom is light golden brown, then flip the crêpe using a thin spatula and cook the other side for approximately 30 seconds until set.
- 8
Transfer the finished crêpe to a plate and repeat with remaining batter, lightly buttering the pan between each crêpe.
- 9
Fill and fold warm crêpes with your choice of toppings such as jam, Nutella, fresh berries, whipped cream, ham and cheese, or sautéed mushrooms.