March 31, 2020
Created by Harmons
20 minutes
Serves 4
  • 1 cup unbleached all-purpose flour, sifted
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 2 Tbsp water
  • 3 Tbsp butter, melted
  • 3 eggs
  • Melted butter, for frying crepes
  • Sweet fillings, such as Nutella, lemon, honey, jam, bananas, berries, powdered sugar, whipped cream
  • Savory fillings, such as sliced ham, Gruyere cheese, shredded chicken, mustard, sliced salami

In a pourable measuring cup, add flour, sugar, and salt and stir to combine. Add milk, water, butter, and eggs and whisk until smooth. Let batter rest, about 15 minutes.

Brush a crepe pan over medium-high heat with a small amount of melted butter. Add ΒΌ cup batter to pan and move around quickly to evenly coat bottom of pan. Cook for about 11/2 minutes until edges are dry and center of crepe is lighter in color. Turn over and cook on second side, about 1 minute. Transfer to a plate and continue to make each crepe individually, brushing pan with more melted butter as needed to prevent sticking. Separate crepes with wax or parchment paper.