If you are looking for the best and simple crepe recipe, you just found it :)! At home we are making crepes often, so during the years we have tried different ways and recipes. We came up, in our opinion, with the best crepe recipe.
The word crêpe comes from French and means flat, thin cake. Initially, they were prepared on large metal plates directly on fire. Today we use modern non stick pans and gas stoves, which makes everything a lot easier :).
You Need:
| Ingredients: | Amount: |
|---|---|
| Milk. | 3/4 cup. |
| Water. | 1/2 cup. |
| All-purpose flour. | 1 cup. |
| Eggs. | 2. |
| Melted Butter. | 3 tbsp. |
| Sugar. | A pinch. |
| Butter or oil. | For coating the skillet. |
Instructions:
Mix together all the wet ingredients – 1/2 cup milk, 1/2 cup water, 2 eggs and 3 tablespoons of melted butter. Gradually add 1 cup of all-purpose flour, pinch of sugar and whisk together until the batter is smooth. Leave the batter in the fridge for at least one hour and no more than 48 hours, which will decrease the level of bubbles and reduce the chance of your crepes breaking during cooking. Heat a 12-inch non stick skillet over medium heat. Although I use a non stick skillet, I like to lightly oil with a drop of oil or a tiny piece of butter before pouring the batter for each crepe. Pour approximately 1/4 cup batter for each crepe. Tilt the skillet with a circular motion, so that the batter coats the surface evenly. Cook the crepe for about 2 min. or until the edges begin to raise and the bottom is lightly brown. Loosen with a spatula. Turn and cook the other side for about 1 minute. You can serve the crepes hot or cold. Roll them with strawberry jam, chocolate, whipped cream, fresh fruits, cheese or anything you like.
Video Recipe:
Enjoy!
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