Ingredients
Equipment
Instructions
- In a blender, combine the flour, eggs, milk, water, melted butter, sugar, and salt. Blend on high for 30-45 seconds, or until the batter is completely smooth. Scrape down the sides if necessary and pulse once more.
- Pour the batter into a pitcher or bowl, cover, and let it rest in the refrigerator for at least 30 minutes. This step is essential for tender crepes and prevents them from tearing.
- Place an 8 or 10-inch non-stick skillet over medium heat. Once hot, add a very small amount of butter and swirl to coat the surface lightly.
- Pour about 1/4 cup of batter into the center of the pan. Immediately lift the pan from the heat and swirl it in a circular motion to spread the batter into a thin, even layer.
- Cook for 60-90 seconds, until the surface looks matte and the edges begin to lift. Gently slide a thin spatula under the crepe and flip. Cook the second side for another 20-30 seconds.
- Slide the finished crepe onto a plate. Continue with the remaining batter, stacking the finished crepes on top of each other to keep them warm. Fill with your favorite sweet or savory fillings and enjoy!
Notes
Blender Method: Using a blender is the fastest and most effective way to get a perfectly smooth, lump-free batter.
Resting is Key: Do not skip the 30-minute resting period. It allows the gluten to relax, resulting in a much more tender crepe that is less likely to tear.
Pan Temperature: The first crepe is always a test! If it browns too quickly, lower the heat. If it takes too long to cook, increase the heat slightly.
Resting is Key: Do not skip the 30-minute resting period. It allows the gluten to relax, resulting in a much more tender crepe that is less likely to tear.
Pan Temperature: The first crepe is always a test! If it browns too quickly, lower the heat. If it takes too long to cook, increase the heat slightly.
