Basic Crêpe Recipe
This recipe makes an all-purpose crêpe. Tender enough for desserts and sturdy enough for savory fillings. I use a non-stick coated electric crêpe maker which I invert, dip into the batter and then set upright to cook the crêpes. This method is very fool-proof, quick and easy. This recipe will work equally well if you choose to go with the traditional method of cooking crêpes.
Servings 16
Equipment
- Crêpe maker (optional)
- Blender or food processor (optional)
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup whole milk
- ½ cup water
- ¼ tsp kosher salt
- 2 tbsp butter melted
Instructions
- Place ingredients in blender container or food processor in the order given. Blend for 30 seconds, stop and scrape sides and blend 30-60 seconds until smooth. OR mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients. Batter should be the consistency of heavy cream.Batter can be used immediately, but I recommend that you allow the batter to 'rest' in the refrigerator for at least an hour. By doing so, the bubbles made while you blended everything together will dissipate so the crêpe will be less likely to tear during cooking.