While visiting family over Thanksgiving my niece made us crepes for breakfast one morning; I loved them and she was kind enough to share the recipe. Kali has been cooking crepes for a number of years now and while tinkering with the recipe she has been able to find a balance that I think really makes them perfect.
Here are a few pointers she shares:
I get too impatient to wait an hour 😄. So, you don't have to let the batter sit in the fridge you can let it sit in the blender for like 10 to 20 minutes and it will be ready to go.
The first crepe will always be more oily from the butter but the second should be perfect. Also if the heat is too high the sides of the crepe will get crispy before the middle has cooked.
- Yield:
- 17 to 22 Crêpes
- Prep Time:
- 5 min
- Cook time:
- 20 min
- Total time:
- 1 hr 25 min
Ingredients
- 4 eggs
- 2 cups whole milk
- ½ cup water
- 2 cups all purpose flour
- 4 tablespoons melted butter
- 1 pinch salt
Instructions
- In a blender, combine all of the ingredients and pulse for 10 seconds. It's recommended to place the crepe batter in the refrigerator for about an hour; this will help remove bubbles so the crepes will be less likely to tear while cooking. The batter can keep in the refrigerator for up to 48 hours.
- Heat a small non-stick pan with a flat bottom and add just enough butter to lightly coat.
- Pour about 1 ounce of batter into the center of the pan and swirl to spread evenly. Also when testing the first crepe make sure you have the right heat. Over time you can begin to watch the color change from light 'wet' yellow to a darker 'dry' yellow and small pin holes will appear. When the sides lift easy and the bottom is a little golden, Flip it!
- Cook for another 10 to 30 seconds and give the other side a little color too.
- Remove to a plate and cover. Repeat until all the batter is gone.
- I like to serve mine warm, with powdered* sugar, and fresh squeezed lemon.
*If you don't have any powdered sugar simply take regular white sugar and blend it in a blender or food processor until it reaches the right consistency. But remember to do this in small (½ to 1 cup) quick batches so the sugar doesn't get too hot.
