Growing up I would beg my mom to make crepes every weekend morning. I’d be able to persuade her about once a month and it was a serious treat. When I started cooking this was one of the first things I learned how to make and I made a lot of them.
Flour, sugar, eggs, butter, milk and salt are all you’ll need.
Whisk together your dry ingredients.
Add the milk, eggs and water. Whisk together
Add your melted butter
Whisk it together until smooth
Heat your pan to medium heat, spray your non-stick spray in and pour in about 1/3 cup of batter. Swirl around to make a thin layer on the bottom of your pan. Cook for about two minutes or until the crepe shakes loose from the pan.
Flip and cook for another 30 seconds – 1 minute.
Roll up your crepe with whatever your heart desires. Fresh fruit, sugar, maple syrup, it’s all good. Here we have strawberries and whip cream.
Parisian Style Crepes
1 cup all-purpose flour
1 cup milk
1/2 cup lukewarm water
4 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
1 pinch salt
- Whisk together dry ingredients. Add milk, eggs and water. whisk together.
- Add melted butter and whisk until there are no clumps.
- Place a non-stick or seasoned crepe pan over medium heat. Coat the pan with a little non-stick spray.
- Stir the batter and pour about 1/3 cup into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over and cook until the second side is lightly browned. Serve with whatever toppings you want!