This has become an anytime staple in our home in many variations,
including savory ham & cheese or yummy chocolate for the kiddos!
10 min. prep/ 45 min. in refrigerator
8-10 crepe depending on size
- 1 Cup All-Purpose flour
- 2 Large eggs
- 1/2 Cup water
- 3/4 Cup Milk
- 3 Tbsp. of butter melted
- Canola spray and butter for pan
- In a medium mixing bowl, combine all of your ingredients except butter and canola spray for the pan.
- Whisk until a smooth batter has formed, about 1-2 minutes.
- Stir in the melted butter and combine until smooth.
- Cover and set in refrigerator for 30-45 min. This helps reduce bubbles.
- Heat a medium non stick pan( like an omelet pan) over medium heat, and spray lightly. It's best in a shallow lipped non-stick pan-for easier swirling and less curled edges.
- Add a small amount of canola spray to coat pan and add 1/4 Cup batter to pan.
- Quickly lift from heat and carefully swirl your pan around to get batter to coat entire pan evenly. This should be a very thin layer in your pan now.
- Cook for about 30 seconds and flip carefully, using a rubber spatula and your fingers and cook for another 15-20 seconds. ( I prefer to use a rubber spatula to lift the edge of the crepe and flip with a wide rubber flat spatula)
- When they look light and golden, remove from pan and place on a cutting board.
- Make sure they are all flat when stacked to cool, or use immediately for your dish.
- Your batter can be kept for up to 48 hours in refrigerator.
- You can make all of the crepes and store in parchment paper stacked flat in a zip-lock for easy reheat. Storing them flat prevents cracking.
- To reheat-get a pan and spray lightly with canola spray and place crepe in pan over medium heat for 1-2 minutes, flipping to heat both sides evenly.
Breakfast & Brunch
Inspired from a summer spent in the south of France, sweet or savory, this basic crepe recipe has become a favorite weekend brunch or special treat in our home...and kiddos just can't get enough of them!
1 Cup All-Purpose flour
2 Large eggs- Farm Fresh preferred always :)
1/2 Cup water
3/4 Cup Milk
3 Tbsp. of butter- melted
pinch of salt
Canola/vegetable spray- for the pan
In a medium mixing bowl, combine flour, eggs, water, milk, and a pinch of salt.
Whisk until a smooth batter has formed- I like to use a hand held mixer for this.
Melt the butter in the microwave for about 25 second or until melted and add to the mixture.
Whisk for another minute.
Cover and set in refrigerator for 1 hour. This helps the bubbles to subside.
Heat a medium non stick pan ( like an omelet pan) over medium heat, and spray lightly with canola or vegetable spray.
Next add 1/4 Cup batter to pan, then quickly lift from heat and swirl your pan around to get the batter to coat the entire pan evenly, This should be a very thin layer in pan now.
Cook for about 30 seconds then flip carefully, and cook for another 15-20 seconds. ( I like to use a rubber spatula to left edge of the crepe and flip with my hand quickly.) They should have a light golden hue.
When they look light and golden, remove from pan and place on a cutting board.
Make sure they are all flat when stacked until use.
Serve them with your favorite fillings and enjoy!
* Your batter can be kept for up to 48 hours in refrigerator.
* You can make all of the crepes and store them in parchment paper- stacked flat in a zip-lock for easy reheat.
* To reheat- spray a medium shallow non stick pan lightly with canola spray and place your crepe in pan over medium heat for 1-2 minutes, flipping to heat both sides evenly.