Yield: 4
Classic Crepes
Prep Time
1 hour 5 minutes
Cook Time
10 minutes
Total Time
1 hour 15 minutes
Ingredients
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 3 tbsp butter, melted
- 1 cup all-purpose flour
Instructions
- In a blender, combine the eggs, milk, water, melted butter, and flour. Blend until smooth. Strain the batter through a fine-mesh sieve. Allow the batter to rest for 1 hour or overnight.
- When ready to cook, in a nonstick frying pan, melt butter over medium-high heat. Pour some of the batter into the centre of the pan and swirl the pan until you’ve created a smooth, even surface. Cook until the edges get crispy and start to pull away from the pan, about 1 to 2 minutes. Flip the crepe and cook for an additional 20 to 30 seconds. Repeat until all of the batter is finished.
- Serve the crepes immediately or store them in the refrigerator for 2 to 3 days or in the freezer for up to 6 months.
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