Description
Classic French-style crepes that are thin, light, and perfect for both sweet and savory fillings. This versatile recipe is simple to make and great for any meal of the day.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Instructions
- In a large bowl, whisk together the flour and eggs until well combined.
- Gradually add in the milk and water, stirring to form a smooth batter.
- Stir in the salt and melted butter until fully incorporated.
- Heat a lightly oiled non-stick skillet over medium-high heat.
- Pour about 1/4 cup of batter into the skillet, tilting the pan to spread the batter evenly.
- Cook the crepe for about 2 minutes until the bottom is light golden brown.
- Flip and cook the other side for about 1 minute.
- Repeat with the remaining batter, stacking the crepes as you go.
Notes
- For sweet crepes, add 1 tablespoon sugar and 1 teaspoon vanilla extract to the batter.
- For savory crepes, consider adding chopped herbs like parsley or chives.
- Use a good non-stick skillet for best results; a crepe pan is optional.
- Let the batter rest in the fridge for at least 30 minutes or overnight for tender crepes.
- Stack with parchment paper and store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 crepe
- Calories: 112
- Sugar: 1g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 47mg
