Ingredients
Equipment
Instructions
- Combine flour, eggs, milk, water, melted butter, sugar, and salt in a blender. Blend for 30-45 seconds until completely smooth. Alternatively, whisk dry ingredients in a large bowl, whisk wet ingredients in another, then combine and whisk until smooth before stirring in the melted butter.
- Cover the batter and refrigerate for at least 30 minutes. This step is crucial for tender crepes and should not be skipped.
- Heat an 8 or 10-inch non-stick skillet over medium heat. Add a small knob of butter and swirl to coat the surface.
- Pour about ΒΌ cup of batter into the center of the hot pan. Immediately lift and swirl the pan to spread the batter in a thin, even circle.
- Cook for 60-90 seconds, until the edges are golden and lift easily. Flip the crepe and cook for another 30 seconds. Slide onto a plate.
- Repeat the process with the remaining batter, adding a little butter to the pan for each crepe. Serve warm with your favorite fillings.
Notes
Resting is Key: Don't skip resting the batter! It allows the gluten to relax, resulting in a much more tender and delicate crepe.
Pan Temperature: If your crepes are cooking too fast, reduce the heat slightly. The ideal temperature will give you a light golden-brown color.
Make Ahead: The batter can be stored in the fridge for up to 2 days. Cooked crepes can be stored in the fridge for 3 days or frozen for up to 2 months.
Pan Temperature: If your crepes are cooking too fast, reduce the heat slightly. The ideal temperature will give you a light golden-brown color.
Make Ahead: The batter can be stored in the fridge for up to 2 days. Cooked crepes can be stored in the fridge for 3 days or frozen for up to 2 months.
