Ingredients
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
Preparation
Step 1
Combine all ingredients and mix in a blender or with a mixer. Place in the fridge for 1 hr (up to 48 hrs) to allow bubbles to settle before cooking.
Heat a small non-stick pan. Add butter to coat. Pour 1 oz of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a plate to cool. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.
When using frozen crepes, thaw on a rack before gently peeling apart.
For Savory Crepes: Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs. When cooked fill with sauted veggies and/or meat.
For Sweet Variation: Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla bean paste, 1 t. almond extract, and/or 2 tablespoons of your favorite liqueur (optional) to the egg mixture. When cooked fill with fruit, nut butter, chocolate chips, or other favorite ingredients.
For a Paleo Option: use coconut milk in place of regular milk and coconut or almond flour in place of the regular flour. Leave sugar out or replace with two tablespoons of honey.