Prep Time: 5 minutes | Cook Time: 20 minutes
- 2 eggs, large
- 3/4 cup milk, whole
- 1/2 cup water
- 1 cup flour, all purpose
- 3 tbs butter, melted
Combine all ingredients in a blender and puree until mixture is the texture of heavy whipping cream, about 20 seconds.
(Although using a blender is preferred, you can mix it by hand by first whisking the flour and eggs together, then gradually adding the milk and water, and finishing it off with the butter. Whisk until it's reached the consistency of cream. )
Pour into an air tight container and refrigerate batter for at least an hour. The batter can be stored like this for up to 24 hours.
Prepare a nonstick frying pan by warming it over medium heat and lightly buttering the surface.
This first crepe's going to be an experiment, to test your stove's heat and how much batter to use. Pour in about 1/8 cup batter and swirl in pan to spread evenly.
Using a non-stick spatula, flip the crepe once the edges have separated from the pan, about 30 seconds.
Cook for another 10 seconds and remove to plate or cutting board. If you can, spread the crepes out until they've cooled, otherwise place a layer of wax paper between stacked crepes to prevent sticking.
Continue until all batter is gone.
Once they've cooled, they're ready to fill!
Cooked crepes can be kept in the fridge for several days, or can be frozen for up to two months.
Try with a tablespoon of sugar, maybe a teaspoon of vanilla extract, or blend in fresh herbs for savory recipes.