Homemade Crepes
Ingredients
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup all-purpose flour
- 2 1/2 tablespoons granulated sugar
- Pinch of salt, (optional but recommended)
- 1 teaspoon vanilla
- 3 tablespoons butter, melted, (I prefer unsalted)
- Additional butter to coat the pan may be needed
Topping and Filling Ideas:
- Sweet: whipped cream, Nutella, sweet cream cheese frosting, lemon and sugar, syrups.
- Fresh berries, fresh fruit, lemon curd, caramel sauce, powdered sugar, peanut butter, fruit preserves or jams.
- Savory: Scrambled eggs, crispy bacon, brie cheese, spinach, Feta cheese, chicken salad, ham and cheese, tomato and mozzarella caprese.
Instructions
- Combine all the ingredients in a blender and pulse for 10 to 15 seconds. Place the crepe batter in the refrigerator for 20 minutes (or up to 48 hours).2 large eggs, 3/4 cup milk, 1/2 cup water, 1 cup all-purpose flour, 2 1/2 tablespoons granulated sugar, Pinch of salt
- Heat a small non-stick pan or crepe pan over medium heat. Add a little butter to the pan (optional) and swirl to coat the bottom of the pan.
- Pour the desired amount of batter (about 1/4 cup) into the pan, tilting and swirling the pan while pouring, as to cover the bottom of the pan in a thin and even layer.
- Cook for about 25 - 35 seconds or until the top looks dry and lightly brown around the edges. Carefully flip the crepes with a spatula and cook for another 10 seconds. Remove from the pan and lay them flat on a plate. Repeat with the remaining batter.
- Serve with your favorite crepe filling.
Notes
- Yields about 17-22 crepes
- Crepe batter can be made ahead. Keep the batter refrigerated for up to 2 days!
- Leftover crepes will keep in an airtight container or resealable bag in the refrigerator for up to 5 days.
- Crepes freeze well. Wrap them tightly and place them in a freezer safe resealable bag for about 2 months. Thaw out in the fridge.
- Keep the crepes warm while you are cooking them by keeping them piled up on a plate near the hot stove. You can tent the crepes with aluminum foil. I don't recommend keeping them in a warm oven as they tend to fry up easily.
- To reheat, place a damp paper towel over the crepes and microwave them for a few seconds or until warm through. Alternatively, they warm up nicely in the microwave, inside a resealable ziptop bag.
Nutrition
Calories: 140 kcal, Carbohydrates: 17 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 54 mg, Sodium: 64 mg, Potassium: 64 mg, Fiber: 1 g, Sugar: 5 g, Vitamin A: 228 IU, Calcium: 36 mg, Iron: 1 mg
