A very basic crepe recipe, great with sweet fillings(savory variation included).
- 2 Eggs
- 3/4 cup Milk
- 1/2 cup Water
- 1 cup Flour
- 3 tbsp Butter, melted
- 2 1/2 tsp Sugar
- 1 tsp Vanilla
Preparation time 5mins
Cooking time 15mins
In a medium bowl, beat eggs, milk and water. Beat in flour, butter, sugar, and vanilla. Refrigerate batter for at least 1 hour(doing so will prevent tears while cooking). Heat a nonstick medium skillet to med-high.
If you have an awesome non-stick pan, you shouldn't need anything to prevent sticking; however, we all have that one pain in the butt pan that isn't as great as it used to be. If you're using that pan, I recommend a quick spritz with a high-heat friendly nonstick spray(pam for grilling is optimal- no, it won't give your crepes a mesquite flavor, don't worry!).
ANYWAY. Spray it or don't- your discretion, but don't use regular Pam, it will burn in the pan and leave brown spots on your lovely crepes. Boo!
Once the pan is suitably hot, pour between 1/4-1/3 cup of batter in the pan, enough that when you tilt the pan, the batter will coat its bottom completely in a thin layer. Cook the crepe for 30 seconds or until the edges start to solidify, and then flip it very carefully. Cook for another 20 seconds and remove from heat. Repeat process until batter is gone.
Crepes are delicious filled with jams and jellies, lemon curd, sweetened cream cheese or mascarpone, or simply drizzled with melted butter and sprinkled with powdered sugar! Yum yum :) Enjoy.
VARIATION: Savory Crepes
If you would rather fill your crepes with something savory, do not add the sugar or vanilla to the ingredients, and instead substitute 1/2 tsp salt. Another great addition to savory crepe batter is a tablespoon or two of chopped fresh herbs that would compliment your filling. Some tasty fillings for savory crepes are scrambled eggs, chicken, fish, ham and cheese, plain cheese.... you know what, there's not a lot that isn't good in one of those babies! Have fun.