Ingredients:
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk
- 1/4 cup (60ml) water
- 2 tablespoons (30g) unsalted butter, melted
- 1 tablespoon sugar (optional, for sweet crêpes)
- Pinch of salt
- Butter or oil for the pan
Instructions:
- Prepare the Batter:
- In a large mixing bowl, whisk together the flour and eggs until smooth.
- Gradually add in the milk and water, stirring to combine.
- Add the melted butter, sugar (if using), and salt. Mix until the batter is smooth and lump-free.
- Let the batter rest for at least 30 minutes at room temperature to achieve tender crêpes.
- Cook the Crêpes:
- Heat a non-stick skillet or crêpe pan over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter into the pan, tilting to spread it evenly.
- Cook for 1-2 minutes until the edges lift and the bottom is golden.
- Flip and cook the other side for 30 seconds to 1 minute.
- Transfer the crêpe to a plate and cover to keep warm. Repeat with the remaining batter.
- Serve:
- Fill with your choice of sweet or savory fillings. Popular options include Nutella, fresh fruits, whipped cream, ham, cheese, or sautéed vegetables.
- Fold or roll the crêpes, dust with powdered sugar if desired, and serve immediately.
Tips:
- If the batter is too thick, add a bit more milk or water.
- Ensure the pan is hot before adding batter for even cooking.
- To make ahead, stack cooked crêpes with wax paper between them, wrap in plastic wrap, and refrigerate for up to 2 days or freeze for up to 1 month.
Bon appétit!
