A crêpe is a versatile, very thin pancake that is served rolled up filled with either savory or sweet fillings.
1 cup all-purpose flour
2 large eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
- Place all ingredients in a blender and pulse about 20 seconds, stop and scrap down sides and then pulse another 20 seconds or until smooth. Place batter in refrigerator for 1 hour to allow batter to rest (do no skip this step, this allows the bubbles to dissipate and the flour to absorb more liquid).
- Heat a crêpe pan or small sauté pan over medium heat. Lightly grease with butter, cooking oil or spray. Pour about 1/4 cup batter into heated pan. Tilt pan in a circular motion to thinly spread batter. Cook until until crêpe is bubbly and light brown, about 2 minutes; loosen edges with spatula and flip crêpe over; continue cooking until the other side is light brown, about 1 minute. Slide crêpe from pan to plate.
Makes 8 crêpes.
Tip: Place waxed paper between cooked crêpes to prevent sticking.
Sweet Variation: Add 2 tablespoons granulated sugar and 1 teaspoon vanilla extract to crêpe batter.