| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 5 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 17 to 22 crepes |
Ingredients
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
Instructions
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Nutrition Facts
| Calories | 56 |
| Total Fat | 3 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 28 milligrams |
| Sodium | 13 milligrams |
| Carbohydrates | 6 grams |
| Dietary Fiber | 0 grams |
| Protein | 2 grams |
| Sugar | 1 grams |
Reviews
So easy to make and taste amazing
wowie
Delicious and so easy to make!
Beast thing I have ever made.
These are the only crepes I make! I need to try them in the savory mode one day, but the sweet variation is our go-to!
Magnificent. Only crepe recipe we use at Cafe Ooh La La. Simply add a sprinkle of love.
Excellent recipe,ingredients added bring forward a fabulous crepe.
Excellent recipe, I use it often to the enjoyment of many. Alton is a genius, even for simple recipes.
G
It looks delicious. Will make them soon!