Basic Crepes

I started experimenting with crepe recipes when my son was a teeny, tiny soul. He was a fussy eater, and with a low body weight percentage, and as a determined mom, you dig in and find something that works to ensure they thrive! Fast forward through numerous mistakes, countless batches ending up in the garbage or down the drain and FINALLY….WALLAH the recipe which created crepes he ate like a baby bird tasting a worm for the first time. This recipe became his favorite go-to breakfast before he started every school year, a tradition I cherished, and making it on the first day of school created such fond memories!

Ingredients

2 Large Eggs (Preferable at Room Temperature)

1 Cup Milk

1/3 Cup Water (If the batter ‘feels’ thick, simply add a Tablespoon more)

1 Cup Cake or Whole-Wheat Pastry Flour (in a pinch use all-purpose but this won’t result in the thinnest crepes)

1/4 teaspoon Salt

2 Tablespoons Butter, Plus 2 or 3 tsp butter for coating the pan

Instructions

  1. In a blender or food processor, blend eggs, milk, water, flour, salt and 2 Tablespoons melted butter until smooth.

  2. Cover and refrigerate at least 1 hour or up to 24 hours. Stir again before using.

  3. Heat a seasoned crepe pan over medium heat, coat lightly with butter, lift pan and pour in batter, tilting and rotating pan to coat batter across the surface.

  4. Cook until sides lift away and are almost dry on top. Loosen edges with spatula and flip - cook the other side for about 15 seconds or until lightly browned. Flip crepe onto a plate to cool.

  5. Recoat pan with butter and repeat steps until batter is gone.

  6. Serve immediately or wrap crepes in plastic wrap and refrigerate up to 3 days. Can freeze for up to 2 months.