With the slight air of sophistication that their French origins bring, crêpes are a welcome change from standard Sunday brunch fare. Thin and light, they pair well with both sweet and savory filling options. Once you’ve mastered flipping the crêpe without tearing it – the only tricky part of this recipe – try cream cheese, sliced fruit or Nutella as fillings. For heartier additions, fill with cheese, pesto and small pieces of ham.
Prep Time: 10 minutes
Cooking Time: 25 minutes (about 2 or 3 minutes per crepe)
Total Time: 35 minutes
Servings: 10-12 crepes
1/2 cup water
3/4 cup milk
1 cup flour
3 tablespoons melted butter (plus extra to butter the pan)
1. Whisk together eggs, water, milk, flour and melted butter in a mixing bowl.
2. Place frying pan over low heat and butter the pan.
3. Pour about a 1/4 cup of the batter in a circle into the frying pan so that it covers the pan in a thin layer.
4. Flip the crepe gently once the underside is fully cooked, turning a light golden color. The edges will start to curl up slightly and air pockets will form in the middle.
Tip: Be patient. Because the crepes are thin, they can tear easily. If you have a hard time getting the spatula underneath it, wait a little longer to flip it. Many times the first crepe will be the “mess-up” crepe; the ones that follow will form more easily.
5. Cook until both sides are a light golden color.
6. Put your filling of choice in the center, then fold or roll the crepe up around it.
Check out our video on how to flip a crêpe here.