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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Crepes can be folded and filled with your choice of filling. Time does not include 1 hour resting time. Ingredients:
1 cup milk |
1/4 cup cold water |
2 eggs |
1 cup all-purpose flour |
1 pinch salt |
3 tablespoons unsalted butter, melted plus more for cooking |
Directions:
1. Combine the milk, water, eggs, flour and salt. Blend until batter is smooth and lump-free. Pour in the 3 tablespoons of melted butter and whisk just to incorporate.
2. Refrigerate the batter for 1 hour to let it rest. If you make them too soon, they may be rubbery.
3. Warm an 8-inch crepe pan or nonstick skillet over medium heat. Brush with a little melted butter.
4. While swirling the pan, ladle 1/4 cup batter into the pan to cover evenly. Cook for 30-45 seconds, until the batter sets.
5. Lightly tap the edge of the pan with a wooden spoon to loosen the crepe, then flip and cook 30 more seconds. Alternately, you may use a rubber spatula to flip the crepe.
6. The crepes should be pliable, not crisp, and light brown in color. Slice onto a platter, covered with a towel, while you make the rest of the crepes.
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