Ingredients:
- 1 cup (120g) all-purpose flour
- 2 large eggs
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Additional butter for cooking
Instructions:
- Prepare the Batter:
- In a large mixing bowl, whisk together the flour and eggs. Gradually add the milk and water, stirring to combine. Add the salt and melted butter, and beat until smooth. The batter should be thin and runny.
- Rest the Batter:
- Cover the batter and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax and results in more tender crepes.
- Heat the Pan:
- Heat a lightly oiled non-stick frying pan over medium-high heat. You can use a small piece of butter to grease the pan before cooking each crepe.
- Cook the Crepes:
- Pour about 1/4 cup of the batter into the center of the pan. Tilt the pan in a circular motion to spread the batter evenly across the surface. Cook the crepe for about 1-2 minutes, until the bottom is light brown. Loosen with a spatula, flip, and cook the other side for about 30 seconds.
- Repeat:
- Repeat the process with the remaining batter, stacking the finished crepes on a plate. Keep the cooked crepes warm by covering them with a clean kitchen towel.
- Serve:
- Crepes can be served immediately, or they can be stored for later. Fill them with your favorite sweet or savory fillings.
Filling Ideas:
- Sweet Fillings:
- Nutella and Bananas: Spread Nutella on the crepe and add sliced bananas. Roll or fold the crepe and enjoy!
- Lemon and Sugar: Squeeze fresh lemon juice over the crepe and sprinkle with sugar.
- Fresh Berries and Whipped Cream: Fill with fresh berries and a dollop of whipped cream.
- Savory Fillings:
- Ham and Cheese: Fill with sliced ham and grated cheese, then fold and heat until the cheese melts.
- Spinach and Ricotta: Spread ricotta cheese and cooked spinach over the crepe, and fold into quarters.
- Smoked Salmon and Cream Cheese: Spread cream cheese over the crepe, add smoked salmon, and top with capers and dill.
Tips:
ADVERTISEMENT
- Make Ahead: Crepes can be made ahead of time and stored in the refrigerator for up to 2 days. To reheat, simply warm them in a non-stick pan over low heat.
- Freeze for Later: You can also freeze cooked crepes. Place a piece of parchment paper between each crepe and store them in a zip-top bag. They’ll keep for up to 2 months in the freezer.
Crepes are incredibly versatile and can be enjoyed at any time of the day, from breakfast to dessert. Whether you prefer them sweet or savory, crepes are sure to be a hit!
