Crepes recipe french
Crêpes are very thin pancakes. They can be served with a wide variety of sweet and savory fillings and toppings. The breakfast staple dates back to at least 13th-century France.
Equipment
- large mixing bowl or a blender
- oiled griddle or frying pan
- a spatula
Ingredients
- 2 large eggs
- ½ cup = 118 ml milk or Greek yogurt
- ½ cup = 118 ml water
- ¼ teaspoon salt
- 1 cup = 236 ml all-purpose flour or gluten-free
- 2 tablespoons butter melted or sunflower oil
Instructions
- Whisk eggs, milk, water, and salt together in a large mixing bowl; add flour and butter and whisk vigorously until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the pan, 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.
Notes
Recipe Tip
You can also add all of the ingredients to a blender and process a few times using short bursts until the batter is smooth.
You can also add all of the ingredients to a blender and process a few times using short bursts until the batter is smooth.