Crepes are like a blank canvas, ready to be filled with your favorite flavors. This traditional crepe batter is simple, reliable, and perfect for any occasion. Whether you're in the mood for something sweet or savory, these crepes have you covered.
The heart of this recipe is all-purpose flour, which provides the structure to the crepe. The eggs act as a binding agent and add richness. A mix of milk and water gives the batter a thinner consistency, ensuring a delicate crepe. A pinch of salt enhances the flavors, while butter adds a subtle richness and helps prevent sticking during cooking.
For a sweet treat, fill your crepes with fresh berries and a dollop of whipped cream, or go classic with a sprinkle of sugar and a squeeze of lemon. If you're leaning savory, try ham and cheese or sautéed mushrooms and spinach. These crepes also make a wonderful foundation for a brunch spread alongside a fresh salad.
Start by grabbing a large mixing bowl. Whisk together your flour and eggs until they form a smooth paste. It might look a bit thick at first, but that's perfectly normal.
Next, slowly add in the milk and water, stirring continuously. This gradual addition helps you avoid any pesky lumps. Once combined, toss in the salt and melted butter. Give it a good beat until the mixture is smooth and well-blended.
Now, heat up your griddle or frying pan over medium-high heat. Lightly oil it to keep things from sticking. Once hot, pour about 1/4 cup of batter onto the pan. Quickly tilt the pan in a circular motion so the batter spreads evenly across the surface.
Let it cook for around two minutes, or until the bottom starts to turn a lovely light brown. Use a spatula to gently loosen the edges, then flip it over and cook the other side. Serve these beauties hot, and watch them disappear!
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