Ingredients
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1 Cup All-Purpose flour
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2 Large eggs- Farm Fresh preferred always :)
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1/2 Cup water
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3/4 Cup Milk
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3 Tbsp. of butter- melted
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pinch of salt
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Canola/vegetable spray- for the pan
Directions
crepes
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!
Recipe Note
* 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.
Get this serveware: 