a basic crepe recipe that doesn't require any chilling of the batter.
crepe recipe
Makes 7-8 medium size crepes
2 large eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted
Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt and melted butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot.
Our family usually tops our crepes with nutella and berries/bananas, or lemon and sugar.
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